Homely uttapam meets a restaurant‐style look with this recipe of vegetable uttapam with coconut chutney foam. The uttapam uses thick dosa batter, which is topped with assorted colourful vegetables and cooked until golden. It’s paired with a coconut chutney that’s been blended smooth, then aerated into a foam.

Pesarattu is an iconic breakfast dish from Andhra Pradesh, particularly beloved in Telugu-speaking households across South India. The name comes from two Telugu words: ‘pesara’, meaning green gram and ‘attu’, meaning dosa or crepe. Unlike traditional dosas, which use fermented rice and lentil batter, pesarattu is made with whole green moong beans, ground fresh with ginger, cumin, and green chillies. This recipe requires no fermentation at all. The key to making perfect pesarattu lies in the soaking time (4-6 hours, not more), the batter's consistency (thick yet spreadable), and the cooking technique (spreading it thin and scraping it to achieve crispness).

Jowar bhakri and baingan bharta are both heart-warming dishes from Maharashtra that bring together the earthy goodness of millets and the smoky flavour of fire-roasted eggplant. They were once a humble farmer's meal, but today this traditional duo has become a favourite among those who prioritise health, thanks to its gluten-free, low-oil, and nutrient-dense profile.