South Indian Recipes

Dharani Jowar Flour ⭐ Medium

Andhra / Karnataka Style · Breakfast & Dinner

Jonna Rotte

జొన్న రొట్టె — Home Made. Heart Made.

Jonna Rotte is the pride of South Indian kitchens — a thick, soft, wholesome sorghum flatbread that has nourished farming families for centuries. Made with Sri Dharani Jowar Flour, gluten-free and rich in fibre, this rotte pairs perfectly with spicy peanut chutney, sambar or brinjal curry. One bite and you'll taste the true South India.

⏱ Prep 10 min

🔥 Cook 20 min

👥 Serves 3

🌾 Gluten Free

🛒 Ingredients

Dharani Jowar Flour2 cups

Hot water¾–1 cup

Salt½ tsp

Dharani Turmeric Powdera pinch

Peanut chutney (to serve)as needed

Ghee or butterto taste

👨‍🍳 Method

1

Boil water with a pinch of turmeric and salt. Remove from flame.

2

Add Dharani Jowar Flour slowly to hot water. Mix with a spoon into a soft, non-sticky dough.

3

Wet both palms well. Take a portion of dough and pat into a thin 6–7 inch round on a damp banana leaf or plastic sheet.

4

Transfer to hot tawa. Sprinkle a few drops of water on top. Cook 2 min, flip carefully and cook 1–2 min on the other side.

5

Finish on direct flame 30 sec for authentic char spots. Apply ghee and serve hot with peanut chutney or sambar.

💡 Chef's Secret: Always use boiling hot water — it gelatinises the jowar starch and makes the dough pliable. Dharani Jowar Flour's fine stone-mill grind ensures crack-free, perfectly soft rotte every time.

Andhra / Karnataka Style · Breakfast & Wellness

Ragi Java

రాగి జావా — A wholesome traditional drink for your family's everyday health

Ragi Java is a thick, warm, nourishing porridge-drink that South Indian grandmothers have served for generations. Made with Sri Dharani Ragi Flour — rich in calcium, iron and fibre — it helps weight management, controls diabetes and provides long-lasting energy. Good for all age groups from babies to elders.

⏱ Prep 3 min

🔥 Cook 8 min

👥 Serves 2

🌿 Superfood

🛒 Ingredients

Dharani Ragi Flour3 tbsp

Water1½ cups

Milk (optional)½ cup

Jaggery or sugar2 tbsp

Salt (for savoury)¼ tsp

Cardamom powdera pinch

👨‍🍳 Method

1

Mix Dharani Ragi Flour in ½ cup cold water to form a lump-free paste.

2

Bring 1 cup water to a gentle boil in a heavy pan on medium flame.

3

Pour the ragi paste slowly into boiling water while stirring continuously to prevent lumps.

4

Cook on low flame for 5–6 min, stirring constantly, until thick and glossy.

5

Add jaggery, milk and cardamom. Stir 1 min. Pour into cups and serve warm. Pairs beautifully with ripe banana.

💡 Chef's Secret: Always mix ragi in cold water first — this prevents ugly lumps. Dharani Ragi Flour's ultra-fine grind creates a smooth, restaurant-style java with zero graininess.

Dharani Ragi Flour ⭐ Very Easy

Dharani Bajra Flour ⭐ Medium

Telangana / Andhra Style · Breakfast & Dinner

Sajja Rotte

సజ్జ రొట్టె — Wholesome millet goodness for a stronger, healthier tomorrow

Sajja Rotte is a winter staple of Andhra and Telangana kitchens — dense, hearty pearl millet flatbread packed with iron, calcium and fibre. Made with Sri Dharani Bajra Flour, gluten-free and finely milled, this earthy rotte supports digestion and heart health. Serve hot off the tawa with white butter, garlic chutney or a bowl of thick dal for a truly soul-warming meal.

⏱ Prep 10 min

🔥 Cook 20 min

👥 Serves 3

💪 Iron Rich

🛒 Ingredients

Dharani Bajra Flour2 cups

Hot water¾–1 cup

Salt½ tsp

Cumin seeds½ tsp

Green chilli (finely chopped)1

White butter / gheeto serve

👨‍🍳 Method

1

Mix bajra flour with salt, cumin and green chilli. Pour hot water gradually and knead into soft, pliable dough. Do not over-knead.

2

Wet both palms. Take a lemon-sized ball. Pat into a round rotte about ¼ inch thick directly on a wet plastic sheet.

3

Heat iron tawa on medium. Carefully transfer rotte onto hot tawa.

4

Cook 2 min until edges lift. Flip and cook 1–2 min more. Hold over direct flame 20–30 sec for authentic smoky spots.

5

Apply white butter immediately. Serve hot with garlic chutney, thick curd or peppery rasam.

💡 Chef's Secret: Bajra dough cools fast — shape and cook one rotte at a time. Dharani Bajra Flour's fine stone grind ensures no gritty texture and a perfectly smooth rotte that doesn't crack on the tawa.

Andhra Style · Snack & Street Food

Mirchi Bujji

మిర్చి బజ్జి — Crispy outside, spicy inside, made with Sri Dharani Besan

Mirchi Bujji is Andhra's most beloved street snack — big banana chillies stuffed with tangy peanut-tamarind filling, dipped in a golden besan batter and fried to glorious crispiness. The secret to the perfect crispy coat? Sri Dharani Besan Flour — premium quality gram flour with excellent water-absorption and binding properties that creates a light, crunchy batter every single time.

⏱ Prep 15 min

🔥 Cook 20 min

👥 Serves 4

🌶️ Andhra Style

🛒 Ingredients

Dharani Besan Flour1½ cups

Banana chillies (bajji mirchi)8 large

Dharani Chilli Powder1 tsp

Dharani Turmeric Powder¼ tsp

Carom seeds (ajwain)½ tsp

Roasted peanuts, tamarindfilling

Oil for deep fryingas needed

👨‍🍳 Method

1

Slit chillies lengthwise, remove seeds. Make filling: crush roasted peanuts with tamarind, salt and chilli powder. Stuff chillies generously.

2

Make batter: whisk Dharani Besan with chilli, turmeric, ajwain, salt and enough water to a smooth, thick, coating consistency.

3

Heat oil in a deep kadai to 170°C. Dip stuffed chillies in besan batter, coating evenly.

4

Fry 3–4 at a time on medium heat, turning occasionally, until golden and crispy (3–4 min per batch).

5

Drain on paper. Sprinkle Dharani Chilli Powder and chaat masala. Serve hot with coconut-coriander chutney.

💡 Chef's Secret: Add a pinch of baking soda to the besan batter for extra puffiness. Dharani Besan's superior water absorption creates a batter that clings perfectly — no sliding, no soggy coating.

Dharani Besan Flour ⭐ Medium

Rice Flour Murukku – Sri Dharani Rice Flour

Dharani Rice Flour ⭐ Medium

Tamil Nadu / Andhra Style · Festival Snack

Rice Flour Murukku

బియ్యం పిండి మురుక్కు — Crispy, crunchy, made with love at home

Murukku is the queen of South Indian festival snacks — crispy, swirly, golden rings that shatter delightfully with every bite. The secret to the perfect murukku is the flour: Sri Dharani Rice Flour, finely milled, gluten-free and low in fat, gives murukku that signature lightness and crunch that store-bought snacks can never match. Make this for Diwali, Pongal, or any evening!

⏱ Prep 20 min

🔥 Cook 30 min

👥 Makes 30 pcs

🎉 Festival Special

🛒 Ingredients

Dharani Rice Flour2 cups

Roasted gram flour (puttu)½ cup

Butter (softened)2 tbsp

Sesame seeds1 tbsp

Dharani Chilli Powder1 tsp

Asafoetida (hing)¼ tsp

Salt, wateras needed

👨‍🍳 Method

1

Mix Dharani Rice Flour, roasted gram flour, sesame seeds, chilli, hing and salt in a bowl.

2

Add softened butter. Rub into the flour with your fingers until it resembles breadcrumbs.

3

Add water gradually and knead into a smooth, non-sticky, pliable dough.

4

Fill murukku press with the star disc. Press spirals directly into hot oil (170°C) or onto parchment first.

5

Fry on medium flame until golden and the bubbling stops completely (3–4 min). Drain. Cool completely before storing in airtight tin.

💡 Chef's Secret: Butter is essential — it gives murukku its crumbly, melt-in-mouth texture. Dharani Rice Flour's fine, pure grind ensures the dough is smooth and cracks don't form when pressing through the mould. Perfect murukku every batch!

Tamil Nadu / Andhra Style · Lunch & Dinner

Homemade Sambar & Masala

సాంబార్ — Made with Dharani Chilli, Turmeric & Coriander Powders

The perfect sambar is built on three pillars: great lentils, fresh vegetables, and above all — pure, fresh spices. Sri Dharani's trio of Chilli Powder, Turmeric Powder and Coriander Flour come together to create an aromatic, rich-coloured sambar that tastes like it took hours. Serve over steaming rice, idli or dosa for a complete South Indian experience.

⏱ Prep 15 min

🔥 Cook 35 min

👥 Serves 4–6

❤️ Family Favourite

🛒 Ingredients

Toor dal (cooked & mashed)1 cup

Dharani Chilli Powder1½ tsp

Dharani Turmeric Powder½ tsp

Dharani Coriander Flour2 tsp

Tamarind (soaked)lime-sized ball

Mixed vegetables (drum, brinjal, tomato)2 cups

Onion, tomato1 each

Mustard, curry leaves, dried chilli (tadka)for tempering

Ghee or oil2 tbsp

👨‍🍳 Method

1

Extract tamarind water (1 cup). In a pot, add tamarind water, vegetables, Dharani Turmeric and Chilli Powder. Boil 12–15 min until vegetables are soft.

2

Add mashed toor dal. Stir well. Bring to a gentle boil and simmer 5 min.

3

Add Dharani Coriander Flour. Stir and simmer 4–5 more min. The sambar will thicken beautifully and smell incredible.

4

Prepare tadka: heat ghee in a small pan. Splutter mustard seeds, add dried chilli and fresh curry leaves. Pour sizzling over sambar.

5

Garnish with fresh coriander. Serve piping hot over rice or alongside idli and dosa.

💡 Chef's Secret: Add Dharani Coriander Flour near the end to preserve its fresh, citrusy aroma. It also gently thickens the sambar without making it cloudy — a cleaner, more aromatic result than using a pre-made powder mix.

Sambar & Masala – Dharani Chilli, Turmeric & Coriander Powders

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