Street food of Chennai
Varieties
Idli sambar
It is also served with coconut chutney.
Dosa
Dosa is a type of pancake made from a fermented batter. It is somewhat similar to a crepe but its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Masala dosa is served hot along with sambar, stuffed with potato masala (aloo masala) or paneer masala and chutney.[8] It can be consumed with idli podi as well.
Uttapam
Uttapam or ooththappam or Uthappa (Tamil: ஊத்தாப்பம் ) is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter. Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney. It is popular in South India.
Paniyaram
Kuzhi
Vada
Vada [vəɽɑː] is a common term for many different types of savoury fried snacks from India. Different types of vadas can be described variously as fritters, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). They are often eaten as breakfast or snack, and also used in other food preparations (such as dahi vada and vada pav).
Bhaji
A bhaji, bhajji or bajji, is a spicy Indian snack or entree dish similar to a fritter, with several variants. It is often served with chutney.
Pakoda
Boli
Jigarthanda
Jigarthanda is a cold milk beverage and cold dessert that originated in the South Indian city of Madurai in Tamil Nadu. It translates to "cool heart" in English. It is generally prepared and served at roadside stalls as a refreshment during the Indian summer. The basic ingredients include milk, almond gum, sarsaparilla root syrup, sugar and ice-cream.
Parotta
A parotta, porotta or barotta, is a layered flat bread of parts of Southern India, notably in Tamil Nadu and Kerala made from maida flour. This is a similar to the North Indian Lacha paratha. Parottas are usually available as street food[9] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and roasted.[10] There is one more special dish made out of parotta called Kothu parotta or mutta parotta which is widely available in mostly all Chennai hotels serving parottas.
Kothu parotta
It is a popular dish in small countryside hotels. The idea is to make the hard chewing parotta and also ease eating using only right hand. It is prepared by cutting regular poratha into pieces and mixing it with egg, onion, green chillies and garam masala. It is also normally made of leftover parotta and is famously had with alcoholic drinks.
Chili parotha
It is a variation of paratha which is popular as dinner. It is prepared by cutting the parotha into small pieces and frying it in pan with lot of chilli powder, tomatoes, capsicums & onions, the dish usually appears in bright red colour and parotha roasted as chip crisp.
Chapati
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.
Idiyappam
Idiyappam, or string hoppers, is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.[11][12] Idiyappam is served with korma or Coconut milk.
Biriyani
Kulfi
Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.
Atho
Chennai has a vibrant Tamil Community who migrated from Burma. They have introduced lots of Burmese Foods to Chennai. Atho is one of the famous street foods in Chennai.
Others
Several other street food varieties thrive in Chennai, Some of them are listed here:
- Kalaan or mushroom
- Purisare also added)
See also
References
- ^ "Chennai street food". The Hindu. Retrieved 22 November 2014.
- ^ "6 Reasons Why Street Food Is Unhealthier Than You Thought?". FitHo. Retrieved 22 November 2014.
- ^ a b "On the Chennai food trail: Sowcarpet". The Hindu. 18 August 2014. Retrieved 22 November 2014.
- ^ Singh, Chowder (13 November 2014). "The Discovery of Chennai's Most Unusual Street Food". NDTV Cooks. Retrieved 22 November 2014.
- ISBN 9781598849554. Retrieved 29 November 2014.
- ^ "Chennai Organic Food". Thirukkural Unavagam. Retrieved 30 July 2018.
- ^ "11 Famous Street Foods From Top Indian Cities". Retrieved 29 November 2014.
- ^ "Homepage". HungryForever Food Blog. Retrieved 8 August 2017.
- ^ T.SARAVANAN. "Flavours from the footpath". The Hindu. Retrieved 29 November 2014.
- ^ Sinha, Vipasha (21 August 2013). "Street food in Chennai: hot without the haute". The Hindu. Retrieved 22 November 2014.
- ISBN 9781743362655. Retrieved 29 November 2014.
- ISBN 9789380283883. Retrieved 29 November 2014.
- ^ Panikker, Rohit (11 May 2012). "Chennai is a foodie's fantasy". The Times of India. Bennett, Coleman & Co. Retrieved 22 November 2014.
- ^ "Vir Sanghvi". Retrieved 29 November 2014.