Venkatesh Bhat's Idhayam Thotta Samayal
24 recipes converted from their YouTube cooking videos.
Hotel Style Rava Khichdi
In Venkatesh Bhat's heartfelt cooking, using Idhayam groundnut oil, a hotel‑grade rava khichdi. High oil, correct water amount and precise spice blend create a soft, cool, ball‑shaped khichdi for 6 people.
Spicy Roasted Black Chickpea (Kala Chana) Tea‑Time Snack
A high‑protein, vegetarian North‑Indian style snack made from black chickpeas (kala chana) roasted in ghee and tossed with Kashmiri chili powder, aromatic spices, and a hint of lemon. Perfect for evening tea, parties, or a healthy crunchy bite.
Hotel-Style Palak Paneer
A restaurant‑style Palak Paneer made with fresh spinach, paneer cubes, ghee, butter and fresh cream. The recipe uses a quick blanch‑and‑blend method for the spinach paste and finishes with a silky, bright‑green gravy that pairs perfectly with chapati, naan or rice.
Burnt Garlic Fried Rice with Paneer
A vibrant Indo‑Chinese fried rice featuring aromatic burnt garlic, crisp vegetables and golden paneer cubes. Quick, flavorful and perfect for a satisfying weeknight dinner.
Fantastic Garlic Fried Mushrooms
Crispy, golden‑brown fried mushrooms tossed with aromatic garlic and a hint of spice. This quick snack‑or‑side dish is perfect for an evening treat, movie night, or light dinner. Inspired by Venkatesh Bhat's Idhayam Thotta Samayal, the recipe uses simple pantry staples and a hot pan for maximum flavor.
Venkatesh Bhat makes Dhaba Style Jatka paneer
A quick, healthy Tamil‑style steamed vegetable dish packed with ginger‑garlic paste and aromatic Kashmiri chili powder. Cooked in a multi‑function steamer for 12‑15 minutes, it retains nutrients while delivering bold, comforting flavors.
Venkatesh Bhat makes Dhaba Style Kothamir Paneer Masala
A quick, flavorful South Indian style potato fry seasoned with garam masala, turmeric, and chili powder. Crispy on the outside and tender inside, this side dish pairs perfectly with rice, chapati, or as a snack.
Venkatesh Bhat makes Masala Akki Roti & Garlic Chutney
A quick, savory South Indian rice‑flour roti (Akki Roti) served with a fiery garlic‑sesame chutney. Made with simple pantry ingredients, the roti is soft on the inside and crisp on the outside, while the chutney adds a punch of garlic, chilli and sesame flavor. Perfect for festivals, snacks, or a light dinner.
Venkatesh Bhat style verkadalai chutney & kadhamba dosai
A nutritious multigrain Kadamba Dosa packed with ragi, oats, barley, wheat flour and flaxseed, served with a protein‑rich peanut chutney tempered with mustard, urad dal and asafoetida. The batter is based on traditional fermented rice‑urad dosa batter but enhanced with health‑boosting powders, making it ideal for a wholesome South Indian breakfast or light dinner.
Venkatesh Bhat makes Kara Kozhukattai
A crunchy, golden‑brown peanut chikki made on an induction stove. This traditional Indian sweet snack is perfect for breakfast or an evening treat, and the recipe is simple, quick, and requires only a few pantry ingredients.
Vellarikkai Idli & Pacha poondu Chutney
A quick, light and refreshing South Indian cucumber chutney that can be enjoyed with breakfast, dinner or as a snack accompaniment. Made with fresh cucumber, a pinch of baking soda for extra softness, and simple spices, this chutney is ready in about 15 minutes.
Barley Dosa
A quick, nutritious Tamil‑style breakfast featuring fluffy barley tossed with vibrant green chutney until golden‑brown. Packed with antioxidants, vitamin C, and fiber, this dish is perfect for a healthy start to the day.
venkatesh bhat makes thakkali chutney
A traditional Chettinad‑style tomato chutney from Venkatesh Bhat’s Idhayam Thotta Samayal. This aromatic, onion‑ and garlic‑free chutney uses roasted gram, poppy seeds, copra coconut and fresh coconut for a thick, flavorful sauce perfect with idly, dosa, pongal or rice.
venkatesh bhat makes neer dosai
A light, paper‑thin South Indian Neer Dosa served with a spicy, tangy Tomato Thokku. The dosa batter is made from soaked rice and fresh grated coconut, while the thokku is a flavorful tomato chutney cooked with mustard, urad dal, garlic, onions and aromatic spices. Perfect for a hearty breakfast or brunch.
Venkatesh Bhat makes Railway Chutney and Mangalore Bonda
Crispy, fluffy Mangalore Bonda served with tangy, spicy Railway Chutney. This South Indian snack is deep‑fried in high‑smoke‑point rice bran oil for a lighter bite and paired with a chutney that stays fresh for hours, just like the legendary railway vendors.
Venkatesh Bhat makes Onion Chutney
A classic South Indian duo of fresh coconut chutney and tangy onion chutney, seasoned with a simple tempering of mustard seeds, urad dal, curry leaves and red chilli. Ready in about 10‑12 minutes, these chutneys are perfect for idly, dosa, pongal, upma or any breakfast spread.
Manathakalli keerai Thogayal
A vibrant, health‑boosting beetroot chutney flavored with garlic, chili paste and coconut oil. This quick‑cook Indian condiment is anti‑inflammatory, iron‑rich and perfect with rice, rotis, idli or as a dip.
Kudamilagai Thakkali Thokku
A deep‑brown, richly flavored tomato red chutney that packs a sweet‑spicy punch. Made with fresh tomatoes, Kashmiri red chilies, ghee and a hint of tamarind, this side dish is perfect with idli, dosa, rice or as a condiment for any South Indian meal.
Kollu Kuthiravalli Dosai
A vibrant, high‑fiber mango‑pineapple chutney packed with protein‑rich spices. This quick‑cook South Indian style condiment is golden‑brown, tangy, and mildly spicy—perfect for pairing with rice, dosa, idli, or grilled meats. The recipe follows Venkatesh Bhat's Idhayam Thotta Samayal method, emphasizing a medium‑heat tempering and a simmered finish for a silky texture.
Venkatesh Bhat makes Inji & Peerkankai chutney
Two South Indian chutneys – a fiery ginger (Allam Pachadi) and a nutritious ridge gourd (Peerkankai) – prepared with Idhayam sesame oil and Mantra groundnut oil. Both are perfect accompaniments for rice, dosa, idly, or as a stuffing for special dishes. The ginger chutney stores for up to two months, while the ridge gourd chutney is best used within two days.
Venkatesh Bhat makes Crispy Urulai Kizhangu Vadai
Crispy South Indian potato vada (Urulai Kizhangu Vadai) known for its "gar-gar" sound, served with a tangy, lightly coconutty Varutha onion chutney. The recipe follows the traditional method demonstrated by Venkatesh Bhat’s Idhayam Thotta Samayal, using soaked urad dal, boiled potatoes, and deep‑fried to golden perfection.
Venkatesh Bhat makes Moong dal pakoda & Green apple ginger chutney
Crispy, light moong dal pakodas served with a tangy apple‑ginger‑tomato chutney. Perfect for tea‑time snacks, this South Indian recipe combines protein‑rich lentils with a sweet‑sour chutney that pairs beautifully with dosa, idli, or on its own.
Venkatesh Bhat makes Rava Dosa & Kaara Puthina Chutney
Crispy hotel‑style onion rava dosa served with a tangy, spicy pudina (mint) chutney. The batter uses a blend of rava, rice flour and maida, rested to achieve the perfect texture, while the chutney combines roasted dals, tomatoes, mint and tamarind for a refreshing bite. Ideal for a South Indian breakfast or light dinner.
Vegetable Omelette
A quick, protein‑packed South Indian style omelette loaded with finely chopped carrots, beans, onions, tomatoes, green chilies and aromatic garam masala. Perfect for a hearty breakfast or a light dinner, this dish is cooked in a hot skillet and finished with a golden‑brown crust.