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Maharashtra

Maharashtra
Maharashtra

Featured Dishes from Maharashtra

Kheere ka raita
Side, Snack, Appetizer

Kheere ka raita

Cucumber and yogurt
Khichdi
Side, Snack, Appetizer

Khichdi

Khichdi or khichri is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. The word Khichdī is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.
Khichu
Side, Snack, Appetizer

Khichu

Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar and then steaming the lump. It is often served with oil and chilli powder. The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.)
Khoba roti
Side, Snack, Appetizer

Khoba roti

Decorative flatbread with small indentations pressed into the surface
Kodubale
Side, Snack, Appetizer

Kodubale

Crispy deep-fried ring-shaped snacks made with rice flour, gram flour, wheat flour, spices, yogurt, chili peppers, coconut
Kolhapuri masala
Side, Snack, Appetizer

Kolhapuri masala

Two types: a dry powder, and a paste (wet blend of spices)
Kombdi vade
Side, Snack, Appetizer

Kombdi vade

Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry , vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk). This dish is majorly prepared on "Gatahari (Deep Amavasya)" "Gauri Ovase", "Dev Diwali" and "Shimga" in Raigad, Ratnagiri and Sindhudurg districts of Konkan. Generally this dish is available throughout the year especially in the coastal area of Maharashtra including Mumbai.
Kosambari
Side, Snack, Appetizer

Kosambari

Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses , cucumber and seasoned with mustard seeds. The pulses generally used are split green gram (hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju. Traditionally, kosambari is made of cucumber, mung bean, and coriander. Optionally, ash gourd, green mango, and carrots are also used in some recipes. Kosambari is tempered with sesame oil, mustard seeds, curry leaves, lemon juice, salt and asafoetida for seasoning. Kosambari is also made from split chickpea. In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.
Koshimbir
Side, Snack, Appetizer

Koshimbir

Vegetable salad, made with cabbage, carrots, cucumbers, onion, tomatoes
Kothimbir vadi
Side, Snack, Appetizer

Kothimbir vadi

Coriander and gram flour bars, serve with chutney and chai (tea)
Kothu parotta
Side, Snack, Appetizer

Kothu parotta

Shredded flatbread cooked with chili peppers, onions, tomatoes, cabbage, eggs, chicken, spices
Kurkuri bhindi
Side, Snack, Appetizer

Kurkuri bhindi

Bhindi Fry is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
Ladi pav
Side, Snack, Appetizer

Ladi pav

Bread rolls, introduced to India by the Portuguese
Lahsun ki chutney
Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices
Maddur vada
Side, Snack, Appetizer

Maddur vada

Maddur vada, also known as Maddur vade (pronounced "ma-ddur vah-daa", "ma-ddur vah-dey"), is a savoury fritter-type snack from South India. The snack derives its name from the town of Maddur which is in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. Maddur vada is made of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, green chillies, grated coconut, cashews / groundnuts, ghee, salt, and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough. A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make Maddur vade. Maddur vada is served hot with fresh coconut chutney.
Malai kabab
Side, Snack, Appetizer

Malai kabab

Chicken marinated in yogurt, cheese, spices and chili peppers, then skewered and grilled
Mallige idli
Side, Snack, Appetizer

Mallige idli

Soft and spongy idli, steamed disc-shaped rice snacks
Mangalore buns
Side, Snack, Appetizer

Mangalore buns

Mangalore Buns is a deep-fried bread originating from the Udupi-Mangalore region of Karnataka, India, and part of Mangalorean cuisine or Udupi cuisine. It is a popular snack and breakfast item, now popular all over the state. The buns are mildly sweet, soft and fluffy puri-like deep-fried bread, primarily made of all purpose flour and banana. Usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment.
Mangodi
Side, Snack, Appetizer

Mangodi

Sandige , Vadam or Vethal is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals. Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.
Masala idli
Side, Snack, Appetizer

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices
Masala puri chaat
Side, Snack, Appetizer

Masala puri chaat

Spicy curry made with white peas, crushed flatbread, coconut, herbs and spices
Masala vada
Side, Snack, Appetizer

Masala vada

Chana dal fritters with onions, herbs and spices
Medu vada
Side, Snack, Appetizer

Medu vada

Medu vada is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vada" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) (Telugu), uzhunnu vada (Malayalam), batuk (Nepali), and ulundu vadai (Sinhala). According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.
Methi na gota
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Methi na gota

Fenugreek and chickpea fritters
Mirchi vada
Side, Snack, Appetizer

Mirchi vada

Mirchi Bada or Mirchi Vada is a vegetarian fast food dish native to Jodhpur in the Indian state of Rajasthan. The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown. It is served hot with tomato sauce or occasionally with mint and tamarind chutney. Banana pepper and Bhavnagri chillis are used for making mirchi bada. Mirchi Badas are most consumed during the rainy season in india. In the southern part of India, Mirchi Bada is also referred to as Mirchi Bajji, with stuffing variations from place to place.
Misal pav
Side, Snack, Appetizer

Misal pav

Misal pav is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal. Misal pav from Kolhapur is known for its high spice content and unique taste.[a] There are different versions of misal pav such as Pune misal, Khandeshi misal, Nashik misal and Ahmednagar misal. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal. Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The moth curry or usal form is prepared using onion, ginger, garlic and other spices.
Moong dal dhokla
Side, Snack, Appetizer

Moong dal dhokla

Savory steamed mung bean cakes
Muthia
Side, Snack, Appetizer

Muthia

મુઠીઆ/મુઠીયા is a Gujarati dish from India. The name is derived from the way it is made, from the 'gripping' action of the hand. It is a vegetarian dish. It is made up of besan (chickpea flour), whole wheat flour, methi (fenugreek), salt, turmeric, chili powder, fresh ginger, green chilies, and an optional bonding agent/sweetener such as sugar and oil. This dish can be eaten steamed or fried (after steaming). In Gujarat, this item is known as મુઠીયા/વેલણીયા/વાટા (Muṭhiyā/Velaṇiyā/Vāṭā) etc. This item is known as 'vaataa' in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, luni (purslane) or grated bottle gourd (dudhi) or peel of bitter gourd (karela). After steaming, they are cut into pieces and tempered with sesame seeds and mustard seeds.
Neer dosa
Side, Snack, Appetizer

Neer dosa

Neer dose, literally meaning water dosa in Tulu is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in India and a part of Mangalorean cuisine. Neer is the word for water in Tulu.
Onion pakoda
Side, Snack, Appetizer

Onion pakoda

Onion fritters
Onion sabji
Side, Snack, Appetizer

Onion sabji

Onion in spicy yogurt curry
Palak puri
Side, Snack, Appetizer

Palak puri

Puffy fried spinach flatbread
Palak saag
Side, Snack, Appetizer

Palak saag

Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag , which may be eaten with makki ki roti, a yellow roti made with maize flour. Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, and fresh buffalo or cow butter or ghee. The word saag is derived from the Apabhraṃśa, Prakrit word 'sāgun' and Sanskrit word shaak (śāka) meaning leafy green vegetables.
Panki
Side, Snack, Appetizer

Panki

Pancake-like snack cooked in banana leaves, made with rice flour, corn flour, moong dal flour, chili peppers, ginger, spices, serve with chutney
Papad churi
Side, Snack, Appetizer

Papad churi

Snack mix made with crushed papad, spices, onions, coriander and ghee
Papaya chutney
Side, Snack, Appetizer

Papaya chutney

Grated green papaya chutney
Patoli
Side, Snack, Appetizer

Patoli

Flattened rice dumplings, made with rice flour paste, jaggery and coconut that is steamed inside turmeric leaves, Note: this is different from Andhra patoli, which is ground chana dal with chili peppers and spices
Patra
Side, Snack, Appetizer

Patra

Seasoned colocasia (taro) leaves that are rolled, sliced and fried or steamed, similar to patrode in Karnataka
Patrode
Side, Snack, Appetizer

Patrode

Colocasia leaves with a spiced rice mixture, may be rolled, mixed, similar to patra in Gujuart
Pinaca
Side, Snack, Appetizer

Pinaca

Sweets made with rice, coconut, jaggery and cardamom, serve with tea
Pineapple pachadi
Side, Snack, Appetizer

Pineapple pachadi

A sweet pineapple curry with coconut and spices, similar to a chutney
Poha masala
Side, Snack, Appetizer

Poha masala

A sweet and tangy spice mix used to make Indori poha (flattened rice and spice breakfast meal)
Ponk bhel
Side, Snack, Appetizer

Ponk bhel

Fresh winter millet (sorghum, jowar) mixed with vegetables, mango, yogurt, chaat masala, chutney
Prawn balchao
Side, Snack, Appetizer

Prawn balchao

Spicy pickled prawns, made with turmeric, chili peppers, mustard, cumin, serve with rice
Pudachi vadi
Side, Snack, Appetizer

Pudachi vadi

Coriander rolls, thin dough wrapped around a filling of coriander, coconut and spices
Puran poli
Side, Snack, Appetizer

Puran poli

Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as puran puri, holige, obbattu, bobbatlu, poley, bakshamulu, and boli. The various names for the flatbread include puran puri or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
Puri bhaji
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Puri bhaji

Puri bhaji is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried). It is a traditional breakfast dish in North India. Many Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast. Some serve it for lunch along with condiments such as dahi (yogurt) and salad. In central India, puri bhaji is served as a street snack. Puri bhaji is a vegetarian dish and is popular in India because it is relatively inexpensive and tasty. The dish is also served on railway platforms in India and is served as a packed lunch on trains along with pickle. Puri bhaji can also be served with Lapsi.
Ragda pattice
Side, Snack, Appetizer

Ragda pattice

Ragda patties is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian states of Gujarat & Maharashtra. It is similar to chhole tikki, more popular in North India. This dish is a popular street food offering and is also served at restaurants that offer Indian fast food. Pattice may be a localization of the English word 'patties', and refers to the potato cakes at the heart of the dish. This dish is a two-part preparation: ragda (gravy) and patties. Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Patties are simple mashed potato cakes. In contrast to North Indian tikkis, patties are usually not spiced, only salted. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles).
Ragi malt
Side, Snack, Appetizer

Ragi malt

Finger millet porridge or drink
Ragi rotti
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Ragi rotti

Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. Ragi rotti means ragi pancake in the native language, Kannada. It is prepared in the same way as akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough, sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the rotti is cooked on the hot griddle till it turns crisp. Ragi rotti is served hot and is eaten along with chutney.
Rajma tikki
Side, Snack, Appetizer

Rajma tikki

Fried patties or cutlets made with red kidney beans and spices
Rasam powder
Side, Snack, Appetizer

Rasam powder

Seasoning made with dal, curry, coriander seeds, red chilies, black peppercorns, cumin, fenugreek, turmeric, asafoetida, used with rasam (chaaru, saaru) soup
Red chilli chutney
Side, Snack, Appetizer

Red chilli chutney

Spicy chutney made with red chili peppers
Ros omelette
Side, Snack, Appetizer

Ros omelette

Ros omelette, also known as ras omelette, is a snack and street food in the Goan cuisine of India. Ros means "gravy" in Konkani. It is a spicy gravy of either chicken or chickpeas, which is often similar to xacuti which is commonly seen in the Goan Catholic style of cooking. If it is not a xacuti then it is probably a spicy gravy consisting of onions, curry leaves, black mustard seeds, scraped coconut and spices mostly prepared by Goan Hindus. Ingredients such as mushrooms or cauliflower are also commonly used. The omelette contains eggs, herbs, finely chopped green chili peppers, onions , finely chopped fresh green coriander and salt, with many variations. The ros is cooked separately. The hot ros is poured over the freshly fried omelette and served with Goan bread (Paõ). Ros omelette is traditionally sold by food carts in towns of Goa.[citation needed]
Roti canai
Side, Snack, Appetizer

Roti canai

Roti canai, or roti prata, also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese. Roti means bread in Sanskrit and most other Indian languages. There are different suggestions for the origin of canai: it has been claimed that the word refers to channa, a North Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. Meanwhile, the Oxford English Dictionary states that it may be from the Malay word canai, meaning "to roll thinly".
Sabudana vada
Side, Snack, Appetizer

Sabudana vada

Sabudana vada, also called 'sabu vada', is a traditional deep-fried fritter from Maharashtra, India. It is made from tapioca pearls , mashed potatoes, peanuts and spices. It is often served with a spicy green chutney along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada is the best option to have when fasting. It's usually eaten during religious festivals and during fast/vrat/upvaas, especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."[citation needed] The white tapioca pearls or sabudana are soaked in water for several hours to soften them. The softened sabudana is mixed with cooked mashed potatoes, roasted crushed peanuts and a few herbs and spices and seasoned with lemon juice, sugar and salt. Round patties are formed from this mix which are deep-fried.
Sakhar amba
Side, Snack, Appetizer

Sakhar amba

Sweet and tangy mango chutney
Sambar powder
Side, Snack, Appetizer

Sambar powder

Mix of spices that is used to add flavor to sambar dishes
Sambar vada
Side, Snack, Appetizer

Sambar vada

Urad dal (black lentil) fritters shaped like a doughnut and either served with or in sambar (stew)
Sambharo
Side, Snack, Appetizer

Sambharo

A warm stir fried vegetable or fruit salad, flavored with mustard seeds, chili peppers, lemon juice, spices, herbs, commonly made with cabbage, carrot, papaya, raw mango
Sangri ki sabji
Side, Snack, Appetizer

Sangri ki sabji

Stir fried green beans, ker (green berries from capparis decidua, a thorny bush) and spices
Sev khamani
Side, Snack, Appetizer

Sev khamani

Spiced lentil snack with lemon juice, ginger paste, pomegranate seeds, coriander, green chili paste, sev
Sev puri
Side, Snack, Appetizer

Sev puri

Sev puri is an Indian snack and a type of chaat. It is a speciality that originates[citation needed] from Mumbai, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. As of today, supermarkets in India and around the world have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri. Although there is no fixed recipe for sev puri, the basic ingredients used widely are the same. Sev puri is essentially made of crispy papdi which is loaded with diced potatoes, chickpeas, onions, tomatoes and various types of chutneys. Some popular chutneys used include spicy mint and coriander, sweet-sour tamarind, chili and garlic. The filled puris are then heavily garnished with the signature ingredient, sev. In some regions, it is seasoned with various spices and flavors, such as raw mango, ginger, anise, cumin, clove, and chaat masala.
Shankarpali
Side, Snack, Appetizer

Shankarpali

Shankarpali, shakkarpara, murali, khurma, lakdi mithai, or just simply mithai is an Indian sweet snack made from a dough of sugar, ghee , maida flour, and semolina. The name is derived from Persian Shekarpareh. Shankarpali is eaten in India, especially in Uttar Pradesh. Its variant known as khurma or laktho is also eaten in Bihar, Jharkhand, and eastern Uttar Pradesh. It is also eaten by the Indian diaspora in Fiji, Guyana, Mauritius, Suriname, Trinidad and Tobago, the United States, Canada, the United Kingdom, Australia, and New Zealand. It is traditionally eaten on Diwali and can be sweet, sour or spicy depending upon how it is made. It is a popular snack amongst the Maharashtrian, Gujarati and Kannadiga community in India and has a long shelf-life. It is widely available in shops; people usually purchase ready-made shankarpali during the year and only prepare it at home during Diwali. This provides a livelihood for women who produce it throughout the year and market it.
Shegaon kachori
Side, Snack, Appetizer

Shegaon kachori

Fried flour dumplings stuffed with a mixture made with spices, ginger, garlic, chili peppers
Surti locho
Side, Snack, Appetizer

Surti locho

Locho is a steamed farsan that originated in Surat, Gujarat, India. It is made from gram flour. The dish derives its name from its loose consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular shaped cut pieces. It is often seasoned with oil, butter, sev, spices, coriander, onion etc. Locho is widely eaten in Surat. This farsan is popular as Surti Locho. It is also very popular in Navsari and other regions in South Gujarat.
Tawa pulao
Side, Snack, Appetizer

Tawa pulao

Mixed rice with vegetables and spices
Thalipeeth
Side, Snack, Appetizer

Thalipeeth

Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter , ghee, or yogurt. The dish is popular in Maharashtra, Telangana and North Karnataka. (All 3 regions were previously part of Hyderabad State) In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.
Thatte idli
Side, Snack, Appetizer

Thatte idli

Large steamed idli made with rice and urad dal, serve with chutney, sambar
Thecha
Side, Snack, Appetizer

Thecha

Thecha is a spicy condiment prepared in the state of Maharashtra in India. It has many variants but the primary ingredients are chili peppers , peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or mortar and pestle, but modern kitchens often rely on grinding in food processors. It is served with dishes like pithla bhakri or is eaten with bhakri. A regional variation is the varhadi thecha. It has been described by celebrity chef Sanjeev Kapoor as a popular relish. It spoils after 10 to 15 days.
Thenkuzhal
Side, Snack, Appetizer

Thenkuzhal

Crunchy, deep-fried urad flour noodles
Thepla
Side, Snack, Appetizer

Thepla

Thepla is a soft Indian flatbread typical of Gujarati cuisine While extremely popular across Gujarat, it is especially common amongst the Jain community. It is served as breakfast, as a snack as well as a side dish with a meal. Its common ingredients are wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. It is served with condiments such as dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle). The various types of theplas are cooked by varying the ingredients. Common variants include methi, mooli and dudhi. Theplas can also be made with mashed potatoes, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla.
Thumbuli
Side, Snack, Appetizer

Thumbuli

Thambuli is a type of buttermilk eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, is consumed with rice. Tambuli is derived from Kannada word thampu. . Thampu meaning cool/cold. So thambuli is a cooling food. It is made mostly from many greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw, (as they are) without any cooking. Thambuli/Tambli/Tambuli is a form of raita. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them herbs grown all over Karnataka).
Til chutney
Side, Snack, Appetizer

Til chutney

Sesame seed chutney
Tomato dosa
Side, Snack, Appetizer

Tomato dosa

Flatbread made with tomato puree, rice, urad dal, chili peppers, spices
Topli na paneer
Side, Snack, Appetizer

Topli na paneer

A Parsi version of paneer, eaten by itself, common at Parsi weddings
Ukadpendi
Side, Snack, Appetizer

Ukadpendi

Savory wheat flour porridge
Upasachi kachori
Side, Snack, Appetizer

Upasachi kachori

Potato and varai flour ladoo (ball) stuffed with a mixture of coconut, chili peppers, nuts, lemon juice and spices
Usal
Side, Snack, Appetizer

Usal

Usal or Oosal is a dish from the Indian state of Maharashtra. It is made of legumes such as peas, lentils, black-eyed beans, matki (moth bean), moong (green gram) or Hyacinth beans. Generally, the beans are soaked in water and allowed to sprout for a day or two. The sprouted beans are stir-fried along with onions, spices and curry leaves in oil. A little water is added to cook the sprouts. It usually has a thick gravy-like consistency. The use of spices varies according to the sprouts used, and according to taste.
Uthappam
Side, Snack, Appetizer

Uthappam

An uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney. It is similar to a dosa, but it has more vegetables and a greater preparation time. It is famous in South India, mainly Karnataka, Kerala and Tamil Nadu.
Vada curry
Side, Snack, Appetizer

Vada curry

Spicy chickpea curry, serve with dosa, rice
Vada pav
Side, Snack, Appetizer

Vada pav

Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper. Although it originated as an affordable street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger. The most famous snack in Mumbai, vada pav is claimed to be a part of the culture of Mumbaikars.
Vadi
Side, Snack, Appetizer

Vadi

Deep-fried stick-shaped wheat flour snacks, serve with black tea
Vaghareli rotli
Side, Snack, Appetizer

Vaghareli rotli

Seasoned and stir fried or curried pieces of flatbread
Water chestnut
Side, Snack, Appetizer

Water chestnut

Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms, but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut.