9 most unique and gluten free recipes eaten in South India liked by every actor

Idli: Soft and fluffy steamed rice and lentil cakes served with coconut chutney and sambar (a flavorful lentil soup).

Dosa: Thin and crispy fermented rice and lentil crepes, typically served with coconut chutney and various fillings such as potato masala.

Uttapam: Thick savory pancakes made from fermented rice and lentil batter, topped with vegetables like onions, tomatoes, and chilies.

Pesarattu: A green gram (mung bean) dosa that is crispy on the outside and soft on the inside, often served with ginger chutney.

Coconut Rice: Fragrant basmati rice cooked with grated coconut, tempered with mustard seeds, curry leaves, and garnished with roasted cashews.

Avial: A mixed vegetable curry made with a coconut-based sauce and seasoned with curry leaves, cumin, and turmeric. It’s a popular side dish.

Lemon Rice: Tangy and flavorful rice dish cooked with lemon juice, tempered with mustard seeds, and garnished with roasted peanuts and curry leaves.

Tomato Rasam: A spicy and tangy tomato-based soup made with tamarind, black pepper, cumin, and other aromatic spices, served with steamed rice.

Coconut Chutney: A classic South Indian chutney made with grated coconut, roasted lentils, green chilies, and seasoned with mustard seeds and curry leaves.