Thoran is a classic stir-fry from Kerala, featuring a delightful mix of finely chopped or grated vegetables, coconut, and a hint of spices. You will love how zucchini and carrots are sautéed with onions and chillies, all brought together with a fragrant tempering. The dish is then finished with a sprinkle of grated coconut and spices. This dish offers a mild spice level that pairs wonderfully with steaming rice or even chapati.

When it comes to dosa (South Indian pancakes or crepes), the varieties seem endless. But few are considered a bigger delicacy than neer dosa. A part of Mangalorean cuisine, neer dosa literally translates to water dosa (or crepe). The name is an indication of its texture and cooking style; they are thinner and softer than regular dosa, and cooked with a lot less oil. They are made from just rice batter, which requires no fermentation, and are served with spicy curry and coconut coriander chutney.

Fried, crispy, and perfect for dipping — that’s the trademark for any good snack, but especially onion bhaji. These are onion fritters made from coating onions in a spiced gram flour batter and deep frying. Onion bhajis are commonly served with other popular street food snacks like vada pao and a hot cup of cutting chai. But with this recipe, you can whip up a batch of this vegan snack from the comfort of your home.