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.

Back to blog