Top 5 Healthy and Nutritious Recipes Using Attukal

Attukal, a traditional kitchen tool, is used to prepare a variety of healthy and nutritious recipes. It helps preserve the nutrients and flavors of the ingredients. With an Attukal, you can make a wide range of wet recipes in large quantities. Here, we’ll share the top 5 wet recipes you can prepare using an Attukal:

  • Coconut Thogayal
  • Idli & Dosa Batter
  • Urad Dal Vada Batter
  • Bengal Gram Vada Batter
  • Ginger Garlic Paste

RECIPE 1: COCONUT THOGAYAL 

Ingredients:

  • 1 cup coconut
  • 200 gram roasted gram
  • 2-3 green chilies
  • 1-inch piece of ginger
  • 3-4 cloves of garlic
  • Salt to taste

INSTRUCTIONS:

  • Place the coconut,roasted gram,Green chili,ginger and garlic one by one in the center of the Attukal and ground it in a desired consistency. 
  • Collect the ground content in a bowl and add the salt and mix it well.
  • You can enjoy this freshly ground thogayal with plain rice, or use it as a delicious accompaniment to idli or dosa, chapati, or ragi porridge.

RECIPE 2: IDLI & DOSA BATTER

Ingredients:

  • 2 Cups Soaked Idli Rice
  • ½ Cup Soaked Urad Dal
  • ½ tsp Fenugreek
  • Salt to taste

INSTRUCTIONS:

  • Soak 2 cups of idli rice and 1/2 cup urad dal (plus 1/2 tsp fenugreek seeds) separately in water for 4–6 hours or overnight.
  • Grind the urad dal and fenugreek into a smooth paste with water.
  • Grind the rice into a coarse paste, adding water as needed.
  • Combine the ground rice and dal in a large bowl and add salt to taste.
  • Cover the batter and let it ferment for 8–12 hours in a warm place. It should rise and become bubbly.
  • For idlis, steam the batter in molds for 10–15 minutes.
  • For dosas, spread the batter thin on a hot pan, cook until crispy, and serve.
  • Enjoy your idli dosa with chutney and sambar.

RECIPE 3: Urad Dal Vada Batter

Ingredients:

  • 1 cup urad dal
  • 1-2 green chilies 
  • 1-inch ginger 
  • Curry leaves 
  • 2 small onion, finely chopped
  • Salt to taste
  • Water (for soaking and grinding)
  • Oil (for frying)

INSTRUCTIONS:

  • Soak urad dal in water for 2-3 hours.
  • Grind the dal with minimal water into a smooth, thick batter.
  • Add chopped green chilies, ginger,onion ,curry leaves, and salt to the batter.
  • Shape the batter into small balls or donuts (with a hole in the center).
  • Heat oil in a pan and fry the vadas until golden brown.
  • Serve hot.

RECIPE 4: Bengal Gram Vada Batter

Ingredients:

  • 1 cup Bengal Gram 
  • 1-2 Red chillies 
  • 1-inch ginger 
  • 1 teaspoon cumin seed
  • Curry leaves 
  • Salt to taste
  • Water (for soaking and grinding)
  • Oil (for frying)

INSTRUCTIONS:

  • Soak Bengal Gram in water for 2-3 hours 
  • Drain the soaked Bengal Gram.
  • Grind it with red chilies, ginger garlic, and cumin seeds using a traditional attukal until you get a smooth batter.
  • Transfer the ground mixture into a bowl, then salt and chopped curry leaves to the batter. Mix well.
  • Take a small portion out of this and flatten it.
  • Heat oil in a pan over medium heat.
  • Once the oil is hot, fry the vadas in batches, turning them until they are golden brown and crispy on all sides.
  • Serve hot with chutney or as a snack.

RECIPE 5: GINGER GARLIC PASTE

Ingredients:

  • 1 cup peeled ginger
  • 1 cup peeled garlic

INSTRUCTIONS:

  • Place the ginger and garlic one by one in the center of the Attukal and ground it until you reach the desired paste consistency.
  • Now the Ginger Garlic paste is ready to use.
  • You can store this paste in an airtight container in the refrigerator for up to 1 week. 
  • Use this aromatic paste to enhance the flavor of dishes like biryani, Grilled meats etc.,

Unlock the full potential of Attukal by exploring a wide range of traditional wet recipes in large quantities. Beyond Coconut Thogayal, Idli & Dosa Batter, and Urad Dal Vada Batter, discover authentic wet masalas, chutneys, and more. Attukal preserves the traditional connection to your heritage, ensuring flavors and nutrients remain intact.

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