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Commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the ''malas'' (''malashodhaka'').

Commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the ''malas'' (''malashodhaka'').

Indarika (Idli)  

''Indarika'' (Idli):

It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes vata & pitta, increases kapha; It is nourishing and appetizer.

Adosha (dosa)  

It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes ''vata'' and ''pitta'', increases ''kapha''; It is nourishing and appetizer.

The simple dosa does not alter the doshika state, that is why Acharya Priyavrata Sharma named it as “adosa." But spicy dosa is just the opposite in nature- it is heavy, hot and vidahi, naturally harmful for the patient of grahani, amlapitta, and arsha, etc.

 

Lentil supa (dala)

''Adosha'' (''dosa''):

Dala is usually heavy to digest, but is an appetizer, gives strength and vishtambhi (causing obstruction in the bowel). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) it gets light. Among the lentils mung, dala is light and is considered best. Channa daal increases vata, arahada dala is heavy and gives strength, and udada dala diminishes vata doṣha.

 

The simple ''dosa'' does not alter the ''doshika'' state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature- it is heavy, hot and ''vidahi'', naturally harmful for the patient of ''grahani, amlapitta,'' and ''arsha'', etc.

 

Lentil soup (''daal''):

 

''Daal'' is usually heavy to digest, but is an appetizer, gives strength and ''vishtambhi'' (causing obstruction in the bowel). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) it gets light. Among the lentils mung, ''daal'' is light and is considered best. ''Channa daal'' increases ''vata, arahada daal'' is heavy and gives strength, and ''urad daal'' diminishes ''vata dosha''.

 

Rasamam (rasam)

Rasamam (rasam)

The ingredients for the preparation of rasama are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, jeera- 1tsp, garlic-2-3 pods, coriander leaves-few; Rasama is pungent, sour, tikshna (increase agni), hot, vidahi, appetizer, increase vata & pitta, diminishes kapha & increase semen. Naturopathic physicians consider it a useful remedy for common cold & indigestion.

The ingredients for the preparation of rasama are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, jeera- 1tsp, garlic-2-3 pods, coriander leaves-few; Rasama is pungent, sour, tikshna (increase agni), hot, vidahi, appetizer, increase vata & pitta, diminishes kapha & increase semen. Naturopathic physicians consider it a useful remedy for common cold & indigestion.