On that note, South Indian cuisine needs representation beyond dosa and idli. Where is Chettinad cuisine? Where's the wonderful variety of Kerala cuisine?
@@TheRishijoesanu After watching years of Indian cuisine presented by foreign media.... We often don't talk about Eastern and western food styles as well... Almost as if they're forgotten.... Even in the central zone of India has interesting and underrated food styles there
I hold the firm belief that south india has the best breakfast cuisine in the world. the absolute massive range of dishes and sides, the taste and nutrition of all of them, its just so good. its the yummiest food. sambhar and rasam are so heavenly i swear. i love love love the south indian representation on a channel as big as BA. hope to see more of this content!
a big reason they are breakfast food because most of it is fermented which is extremely good for gut health, and wont cause any disturbance for rest of the day
I'm an North Indian , I was lucky enough to spend a portion of my life in South India and nothing can beat warm and soft idlis with spicy yet creamy coconut chutney and filter kapi . Absolute heaven !!
Abe why are you capitalizing north and south? There are no "North India" and "South India". That would imply they are different countries, similar to North Korea and South Korea. It's northern and southern India, not even north and south India.
@@NostalgiaforInfinity It's not seperation bro, just identification based on geographical location 😂. Ur logic doesn't make sense. Trust me, it's not that deep 😆
@@RipsawEV_2 If you're going to speak a language, then do it properly. There's a world of difference between "south" and "southern". There is no such thing as "south India". It's southern part of India.
@@NostalgiaforInfinity Yeah, these people have no clue. All this division starts with the language and then there is a split in the mind, which then translates into action. @Ripsaw EV-2: "Trust me, it's not that deep" is a lazy way of living!
As an American who doesn't know much about Indian food, this video is so helpful because I just got a huge Indian supermarket near me and I love going there, but I never know what to buy. I always wonder what I'm missing out on because I don't know any better. They especially have so many different types of flour that I was wondering what they use them for. I love the deserts too. I'd love to see this guy do another video about Indian deserts and sweets.
Indian groceries mainly have atta which is whole wheat flour and maida which are refined wheat flour, then there is Rava which is semolina, then rice flour and gram flour which is chickpea flour. There is also Ragi/ Millet flour, but I'm not sure if it's available in US. Dosa and idlis might seem a little too much of hassle with getting fermentation and the proporations right since it will end up too sour if it's kept for longer, so the wheat flatbreads like parathas might be easier. If you get rice flakes, you can also try the easiest breakfast poha. Mustard seeds, cumin, turmeric and curry leaves are there in almost all accompanying dishes
@@hetapatel2564 They have so many different types of chutney. I had no idea which one to try first. I ended up getting a mango one and I put it on radish filled muli, (the savory pancakes.) It was not that great, just ok, but I had no idea if that's even how you're supposed to eat it. You're probably laughing at me as you read this.
@@sheebagr9702 for us it is because we eat it everyday, if someone showed you videos of a cuisine you've never tried but feel intrigued about, you'd probably feel the same way
As a South Indian born and raised in America, this makes me so happy to see the food I grew up with being shared with a global audience outside the South Indian community. Thank you BA!
@@harshitbalaji1019 I actually HATED Uthappam growing up, LOL. Even as an adult I don't care for that "sourdough" flavor. Always loaded them up with tomato chutney, or as a child, MAPLE SYRUP LMAO. Dosas are thinner, and thus have less of that flavor. There are also dosas that don't use that fermented batter, which I largely prefer.
Masala dosa is my favourite breakfast/brunch food of all time, hell I’ll eat it any time of day. I’m white English but dated a South Indian gal for a while and she got me delved into that cuisine, which is truly some of the best in the world and highly underrated and under appreciated. Honestly, we’re so obsessed with avo toast in the West, when I reckon dosas should be just as prevalent!
@@aceclipse It’s easy to lighten it when you make it for yourself. I make masala dosa at least once a week, since we all love it. It’s always going to be heavy on the carbs, but it doesn’t have to be fattening.
How is Dosa a Breakfast/Brunch tier food man? I know Americans and their portions are huge, but a single Dosa with Sambhar and Chutneys is a full course meal....
Reading through the comments made me feel good about the cuisine that has been my staple diet all my life. Missed Appam in the list though, another rice based dish, easy on the stomach and goes well with any kind of gravy or stew. Hopefully BA will devote a full video for Appam soon!
@@lovenala1987 No appam is fermented batter (either with yeast or sometimes even with alcohol known as kallappam) i guess. Goes well with many curries and also with the stew (chicken, mutton or vegetable).
@@lovenala1987 Appam is basically a sweeter version of the Paniyaaram. But people may confuse the word Appam with "Aappam" or Oothaappam with "Aappam." Which is basically a steamed Thin Dosa! That can be eaten with a coconut milk or sweetened milk, or with chutney/sambars or with aromatic stews and gravies! Aappam is most prevalent in Kerala than in TN. along with Puttu! That too you must try.
Halfway through and loving this already, love Vijay's demeanor. Wish ingredients were more common in my small town because Indian food is quite possibly my favourite
If you do find the ingredients, you can make a really think batter and use it for both dosa and idli. Mix a little water to the idli batter and it can be used as dosa batter. The batter can be frozen and stored for upto 6 months or more
@@hg.chetan I guess you can make do in a pinch but the proportions and type of rice/dal used is different in dosa vs idli. There is a higher protein version dosa called Adai which is low rice, higher dal
@@AnshRus true. For the authenticity, of course they have to be different. However a lot of the pre packed batters ( like ID in India) are dual purpose and turns out not too bad
Southern Indian, not "South India". There is no such thing. It would imply there's some country called "South India" similar to South Korea. It's the southern part of India, not "South India". Hence southern India.
As a Chinese who grew up with Dim Sums, I appreciate the complexity of both Cantonese dishes and South Indian dishes. Cantonese dishes are complex in shape/forms manipulation and south Indian dishes are complex in their spices & seasoning palettes. Very admirable traditional culinary roots.
Indian and Korean food are the two most intimidating cuisines in my opinion. There's so much knowledge about spices and preparation and unique ways of doing things.
I think mainstream portrayal of Indian cuisine has created an impression of it being difficult to learn. But in reality the everyday fare that we eat is simple and austere. Just get 4 or 5 basic spices. And refer to Indian home cooking channels that will teach simple dishes like cumin potatoes, aloo gobhi, south indian dishes like poriyal etc.
@@senseiquickbooks4588 why lol? Indian food is intimidating to most for the amount of strange ingredients and vessels it uses and the prep time even for basic recipes.
@@mansimestri10 yes for 14 yrs now... If you consider finding exotic ingredients as part of cooking then youre crazy.. the indian techniques involved in indian cooking are simple.. as long as you have the ingredients its easy... Ive cooked several indian dishes its pretty easy... If you think the more ingredients the harder the cooking then youre not a chef.. look at your streetfood in india... Its messy.. lacks hygiene... Lacks technique...
Delicious.... I am Pakistani but was brought up by eating Idli , masala dosa and utappaam and I can eat this daily because these food are easily available in U.A.E where I was born and raised.
YES FINALLY, DOSAS. Don't get me wrong, I love me some chicken tikka masala and naan, but Indian food is so much more than that, and dosas are so versatile and delicious! And the fact that this place is called Semma (means "very good" or "fantastic" in Tamil) is so fitting!
As a South Indian American, I can't quite explain how proud and happy it makes me to see foods so close to my heart represented with such beautiful authenticity in prominent restaurants. Vijay is absolutely wonderful-hearing him explain how gunpowder is mezhegai podi made me grin, and his dosas look like they could give my Aaya's a run for their money!! ☺🙌♥
Paniyaram reminds me very much of the Danish pancakes known as aebleskiver, made in a very similar pan. Aebleskiver do not have all the vegetable ingredients though, just a pancake-style batter, and they are made to be served sweet, with powdered sugar and syrup or jam. Traditionally they had bits of apple or an applesauce center, which is where they got the name, but it is commonly omitted now.
In a South Indian state Kerala, there is a sweet variation of paniyaram called unniyappam, with an extremely sweet variety of banana, a mix of rice and wheat flour and chopped coconut pieces.
What! I have this habit of reading comments after watching the video and I happen to encounter your comments more often than not in videos i generally watch! 😁
Im Sri Lankan and this video made me cry, it reminded me of my childhood when I see my mum making these foods with the tools and I play with the idiyapam dough.
This muslin cloth trick for idlis is absolutely fantastic! Never knew. We used to pour directly into the mould and idlis never had that smooth texture.
I'm not South Indian. But been there in Karnataka for about 1 yr... Just got to know one thing that. I can live on Dosa totally. I love All types of dosa but Khali dosa being my favorite .
actually it's all carbs and fat and very little veggies so it's pretty bad for you. at the very least, should try to make the batter with whole grain rice or millets and should add a side of veggies but I suppose it wont have the creamy texture
Southern Indian food is a blessing for humanity! I follow Henry the 8th school of thinking I always say to my dosas what henry the 8th said to his wives,"I shall not keep you for long"
This video was extremely informative. Most Indian restaurants feature Northern Indian cuisine, particularly from the region of Uttar Pradesh. You sometimes find dosas on the menu, but none of these other dishes. I will definitely visit Semma the next time I'm in New York.
Its a south Indian cuisine, which is actually not as commonly available outside the country as North indian cuisine is. I can totally understand how you'd feel. Ha!
Buy the batter from the nearest Indian store and freeze it. It can last months and is easier than pancakes to make. The chutneys are a breeze to make as well but you do need a couple Indian spices like cumin and paprika
@@hg.chetan def not easier than pancakes haha. dosas are pretty difficult to make, and very easy to mess up if your pan is too cold or too hot. i've messed it up so many times
My first visit to India and I went to Kerala and Tamil Nadu - Dosas were everywhere. In Kerala it’s a bit different but it’s still dosa alright same batter and all. I was so surprised that we don’t see a lot of Indian restaurants selling South Indian in USA. Last decade or so I see some of them pop up here in Seattle. I’m glad
i grew up in kuwait so i was surrounded by such an amazing spectrum of cuisine. it felt so wholesome watching this video as it brought back memories to being at home :)
At first I didn’t know what gun powder was and thought this would just be another bon appétit erosion of culture video but once I found out it was just another word for malagapodi I was very excited. This guy is a master and everything he made was perfectly, relatively traditional and authentic south Indian not counting tomatoes and chillies which are not Indian ingredients 😆. Much respect!
@@pratheeknelyat2071 nope, the chilli plant is not native to india. it was introduced such a long time ago that it has become a staple part of the cuisine
Bon Appetit kindly call him again so that he gets to make Sambhar, Rasam, Coconut and Tomato chutney along with all the other accompaniments usually these dishes are served with!
If you want to try making it, and don't want to commit to massive bags of specific rice and lentils until you've tried it, your local Indian grocery store will definitely sell idli batter in a plastic tub like yoghurt. Check the refrigerated section. You can add the rest of the toppings and make the chutneys with pantry staples + 1 or 2 other things you can pick up while at the Indian store
The host is amazing and the food looks absolutely scrumptious! Vijay does such an amazing job with the narration and delivery. Please invite him back!!
Honestly a good non stick pan is the best investment here.. shape doesnt matter.. And start with low heat and increase once you are done with the shape.. for next dosa to cool down the pan, splash some water and its ready for next dosa
@@hetapatel2564 ya.. true.. I recently learned cooking dosa. There are several nuances to it. First the ratio of ingredients, next the consistency, then comes the heat modulation like you mentioned! It is quite tricky. The most tricky dish I have ever cooked
THANK YOU, CHEF Vijay Kumar for the Yummy delicious SOUTH INDIAN recipes. Your presentation was authentic, spectacular & amazing. I really Wish, i can visit your restaurant semma & enjoy the dishes at your place ,hopefully in future😋 As a South Indian i LOVE all these recipes & make them always. I'm so so HAPPY that its getting a recognition, THANK YOU bon appétit for featuring this.
He pronounces Semma as Sem-mah for the Americans but it is actually Sem-meh in Tamil lingo which means damn good. Diners should actually go in and tell the chef the food is Semmeh and the impressed staff will give 50% off the bill.
Ohhhh these all look so good! I moved from SoCal to a country town in Texas where dosa is unheard of. Oh how I miss just being able to run out and get these lovely comfort foods.
I am of chinese ethnic and i love indian food but always felt intimidated ordering indian food at the food stalls in singapore because i do not know anything except paratha and dosa.i enjoyed watching every dish in this video, i feel i have been very educated.
In Pakistan we used to watch this excellent dish only in movies. Idli, dosa and uttapam was only thing we knew about and even till now I was familiar with these three. My first experience with dosa was back in 1996 and love them. I will try to make dosa this Sunday.
@Quark Sense we use tawa on almost daily bases for roti and paratha, I guess it’s seasoned. The only thing in this house where we are staying temporarily until move to our new house is that there’s only electrical stove.
It's 2:30 am already n watching this video has made so hungry. It was so pleasant watching the way this chef cooked. A lot of time n effort needs to be put to cook them all. Mom I love you loads you really cook well. Lot have asked me to upload your cooking videos maybe I need to start. She cooks the best authentic Kerala dishes. The aromas whilst cooking our southern Indian food is so soothing it makes one hungry in a jiffy.
As someone who isn't a stranger to Indian food and grew up eating it 1-2 times a week, I have to say this video and each recipe brought out a sense of wonder for me.
Superb my son said his mouth started watering watching this..we make these every day and still don't get tired of eating them 😊. What more do we need..hot idlis with sambar
As a south Indian, a small tip - when we don't really feel like making a vegetable stew or a curry, we eat Idiyappam (the last dish the chef made) with coconut milk sweetened with jaggery, with some grated coconut on top. Tastes divine!
As a south Indian, I don't like how everyones making paper thin dosa, it should not be paper thin, or anywhere near thin. That Utthapam looks so delicious though 😋
I Soo wish just like North and south Indian food, Maharashtrian cuisine also gets some shout out cause it has so much to offer in terms of selection, nutrition and FLAVOR !!!!
Sambhar was invented in the Maratha kitchens of Thanjavur which was then ruled by Vyankoji Bhosale and purportedly named after Sambhaji. They wanted to make Maharashtrian amti but since kokum was unavailable in South India, they used tamarind and similar substitutes.
Sitting near my window in my home in Assam...watching this....the beautiful Indian chef humble in his skills letting the food rise above the individual like our culture teaches us..what a proud Indian I am looking at my fellow Indian 😇
Absolutely brilliant! I make dosas quite often nowadays. My mum always made them for me as a child. I don't think I could live without them. It is amazing that they are starting to get proper representation out here in the west. If all you've experienced is curry when it comes to Indian food, I strongly urge you to seek out other Indian cuisines. You've only had 10% of what we have to offer.
I can literally eat idlis everyday during morning. South Indian cuisine is my go to choice for breakfast. Being born and raised in Bengal in East India, which is a mainly rice eating region, I can't digest North Indian foods which are very heavy on oil, spices, and richness. For me South Indian cuisine beats north Indian cuisine on any given day. P.S. no insult to north Indian food. That is really delicious. It's just my personal choice.
This is an amazing video, the chef is so kind and great at teaching. I don't think I have ever tried South Indian dishes, my favourite restaurant is literally named "North Indian Cuisine" lol. I will have to give it a try, it looks delicious!
@@sauceontoes3457 Same with north Indian food which are equally healthy if butter chicken and naan aren't your idea of north India food. It's much more than that as far as north India cuisisne is concerned they mostly or should I say all the time represent Punjabi cuisine under the umbrella of Indian or north Indian cuisine like seriously where is rajasthani cuisine, Kumaoni cusine, Awadhi cuisine, Kashmiri cuisine, Ladakhi cuisineand what not
Bon appetite should do an ep with him on how to make a South Indian banana leaf meal, pretty much you can cover major unique dishes in the cuisine with that
This is great! I'm North Indian and hate that when I go to Indian restaurants they never have any South Indian foods. I'm just glad I know a couple aunties that know how to make some of these foods like idli, sambar, and dosa.
FINALLY. South Indian representation 🙌🙌 Indian food isn’t just chicken tikka masala and curry. Almost shed a tear when he said that. Thank you chef!!
On that note, South Indian cuisine needs representation beyond dosa and idli. Where is Chettinad cuisine? Where's the wonderful variety of Kerala cuisine?
@@TheRishijoesanu After watching years of Indian cuisine presented by foreign media.... We often don't talk about Eastern and western food styles as well... Almost as if they're forgotten.... Even in the central zone of India has interesting and underrated food styles there
@@TheRishijoesanu I love Marathi-Thanjavur dishes 😘😘😘
@@TheRishijoesanu what about Karnataka and Andhra too
@@TheRishijoesanu lot of dishes there he made most well known dish
I hold the firm belief that south india has the best breakfast cuisine in the world. the absolute massive range of dishes and sides, the taste and nutrition of all of them, its just so good. its the yummiest food. sambhar and rasam are so heavenly i swear. i love love love the south indian representation on a channel as big as BA. hope to see more of this content!
Yes when it comes to the breakfast culture, South India rules!
I hope to sample all of it 🤤
a big reason they are breakfast food because most of it is fermented which is extremely good for gut health, and wont cause any disturbance for rest of the day
ò
The breakfast list is endless! Lots of common ingredients made in different ways. From region to region.
I'm an North Indian , I was lucky enough to spend a portion of my life in South India and nothing can beat warm and soft idlis with spicy yet creamy coconut chutney and filter kapi . Absolute heaven !!
Abe why are you capitalizing north and south? There are no "North India" and "South India". That would imply they are different countries, similar to North Korea and South Korea. It's northern and southern India, not even north and south India.
@@NostalgiaforInfinity It's not seperation bro, just identification based on geographical location 😂. Ur logic doesn't make sense.
Trust me, it's not that deep 😆
@@RipsawEV_2 If you're going to speak a language, then do it properly. There's a world of difference between "south" and "southern". There is no such thing as "south India". It's southern part of India.
@@NostalgiaforInfinity Yeah, these people have no clue. All this division starts with the language and then there is a split in the mind, which then translates into action.
@Ripsaw EV-2: "Trust me, it's not that deep" is a lazy way of living!
@@NostalgiaforInfinity That's how people used it and still use it. Don't tell Indians how they should call their country
As an American who doesn't know much about Indian food, this video is so helpful because I just got a huge Indian supermarket near me and I love going there, but I never know what to buy. I always wonder what I'm missing out on because I don't know any better. They especially have so many different types of flour that I was wondering what they use them for. I love the deserts too. I'd love to see this guy do another video about Indian deserts and sweets.
Indian groceries mainly have atta which is whole wheat flour and maida which are refined wheat flour, then there is Rava which is semolina, then rice flour and gram flour which is chickpea flour. There is also Ragi/ Millet flour, but I'm not sure if it's available in US.
Dosa and idlis might seem a little too much of hassle with getting fermentation and the proporations right since it will end up too sour if it's kept for longer, so the wheat flatbreads like parathas might be easier. If you get rice flakes, you can also try the easiest breakfast poha.
Mustard seeds, cumin, turmeric and curry leaves are there in almost all accompanying dishes
Most of the indian supermarkets in USA do have a ready dosa batter.. and versions of instant chutney.. do try that for easy start!
Most of the indian supermarkets in USA do have a ready dosa batter.. and versions of instant chutney.. do try that for easy start!
@@hetapatel2564 They have so many different types of chutney. I had no idea which one to try first. I ended up getting a mango one and I put it on radish filled muli, (the savory pancakes.) It was not that great, just ok, but I had no idea if that's even how you're supposed to eat it. You're probably laughing at me as you read this.
@@Melissa0774 hehe thats sweet honestly. With dosa do try coconut chutney , that is the usual norm
Can’t believe the video ended so quickly. I was so engrossed in this, I could watch all evening. More please
ISTG it felt like I was present right there
it is simple everyday food
@@sheebagr9702 for us it is because we eat it everyday, if someone showed you videos of a cuisine you've never tried but feel intrigued about, you'd probably feel the same way
This guy does Tamilians in South India really proud! Love it!
Live dosa as much as I hate idli...idli is just tasteless...or do i just eat it wrong ?!
@@sagnikdebsarkar169 soak it in a cup of sambhar and try it. Heaven. Even better, order sambhar idly
@@sagnikdebsarkar169no you are not alone my father hates it too . Not only idli but all the steamed south indian dishes my father hates
@@swati2899 have with litti choka & rasagulla and finish it of with pan parak😂
@@mithun4491 I even hate litti choka
As a South Indian born and raised in America, this makes me so happy to see the food I grew up with being shared with a global audience outside the South Indian community. Thank you BA!
Couldn’t be more true!
Nothing can beat Dosa, Sambar and Chutney combo with vada on top for breakfast.
Poha-jalebi 🥱
@@atharvasohani8505 MP? 😀
@@atharvasohani8505 u eat and quickly dead
@@atharvasohani8505 Mehh
u just dont know to eat idly right
Anyone who hasn’t had that dosa with potato fillings and coconut/ mint gravy have not experienced life yet
And a nice Keema would be great too..
Yes
@@nukeengineer5214 NO.
The uthappam is better in my opinion. Had both, many times. The Uthappam has much more flavour and crunch than the masala dosa.
@@harshitbalaji1019 I actually HATED Uthappam growing up, LOL. Even as an adult I don't care for that "sourdough" flavor. Always loaded them up with tomato chutney, or as a child, MAPLE SYRUP LMAO.
Dosas are thinner, and thus have less of that flavor. There are also dosas that don't use that fermented batter, which I largely prefer.
This is the quality Bon Appetit programming that we expect.
They're just copying Eater videos at this point
@@MrAnakin8888 they're all under the same company
Masala dosa is my favourite breakfast/brunch food of all time, hell I’ll eat it any time of day. I’m white English but dated a South Indian gal for a while and she got me delved into that cuisine, which is truly some of the best in the world and highly underrated and under appreciated. Honestly, we’re so obsessed with avo toast in the West, when I reckon dosas should be just as prevalent!
also my favorite ...used to eat ot a lot in childhood and youth...but now it feels heavy 🪨
@@aceclipse It’s easy to lighten it when you make it for yourself. I make masala dosa at least once a week, since we all love it. It’s always going to be heavy on the carbs, but it doesn’t have to be fattening.
@@pinkmonkeybird2644 how we use semolina....
@@aceclipse semolina is carbs
How is Dosa a Breakfast/Brunch tier food man? I know Americans and their portions are huge, but a single Dosa with Sambhar and Chutneys is a full course meal....
Reading through the comments made me feel good about the cuisine that has been my staple diet all my life. Missed Appam in the list though, another rice based dish, easy on the stomach and goes well with any kind of gravy or stew. Hopefully BA will devote a full video for Appam soon!
Wait is Appam and Paniyaram not the same? Paddu is it's other name i believe. Am i wrong?
@@lovenala1987 No Appam & Paniyaram are two different dishes. Appam is thick at the centre and the sides are super thin & crisp.
@@lovenala1987 No appam is fermented batter (either with yeast or sometimes even with alcohol known as kallappam) i guess. Goes well with many curries and also with the stew (chicken, mutton or vegetable).
Love Nala appam is like thin and crispy around the edges but soft and pillowy in the centre, can have egg in the middle or coconut milk and jaggery
@@lovenala1987 Appam is basically a sweeter version of the Paniyaaram. But people may confuse the word Appam with "Aappam" or Oothaappam with "Aappam." Which is basically a steamed Thin Dosa! That can be eaten with a coconut milk or sweetened milk, or with chutney/sambars or with aromatic stews and gravies! Aappam is most prevalent in Kerala than in TN. along with Puttu! That too you must try.
Halfway through and loving this already, love Vijay's demeanor. Wish ingredients were more common in my small town because Indian food is quite possibly my favourite
You can always order the ingredients online, I know Kalustyans here in NYC also has an online store :)
@@janesays1278 true, this is something im looking more into lately! What a time to be alive haha
If you do find the ingredients, you can make a really think batter and use it for both dosa and idli. Mix a little water to the idli batter and it can be used as dosa batter. The batter can be frozen and stored for upto 6 months or more
@@hg.chetan I guess you can make do in a pinch but the proportions and type of rice/dal used is different in dosa vs idli. There is a higher protein version dosa called Adai which is low rice, higher dal
@@AnshRus true. For the authenticity, of course they have to be different. However a lot of the pre packed batters ( like ID in India) are dual purpose and turns out not too bad
I’m so glad to see some South Indian representation! More content like this please!!!
Southern Indian, not "South India". There is no such thing. It would imply there's some country called "South India" similar to South Korea. It's the southern part of India, not "South India". Hence southern India.
@@NostalgiaforInfinity Welp South India how it's referred to by most Indians. No one cares
@@NostalgiaforInfinity literally nobody cares
@@sgtsniperskulls8930 Yeah, because I'm dealing with a bunch of brainlets.
@@NostalgiaforInfinity the only brainlet is you, who can’t handle the fact that language gets used differently in different countries
As a Chinese who grew up with Dim Sums, I appreciate the complexity of both Cantonese dishes and South Indian dishes. Cantonese dishes are complex in shape/forms manipulation and south Indian dishes are complex in their spices & seasoning palettes. Very admirable traditional culinary roots.
Chinese and South Indians had trade over sea route even 2500 years ago
@@Sathish_12true
I made dosas tonight, and I guarantee you making these well is a lot harder than it looks. I learned some great tips watching this amazing chef.
Indian and Korean food are the two most intimidating cuisines in my opinion. There's so much knowledge about spices and preparation and unique ways of doing things.
I think mainstream portrayal of Indian cuisine has created an impression of it being difficult to learn. But in reality the everyday fare that we eat is simple and austere. Just get 4 or 5 basic spices. And refer to Indian home cooking channels that will teach simple dishes like cumin potatoes, aloo gobhi, south indian dishes like poriyal etc.
Lol nothing is more intimidating than french and japanese and chinese cooking techniques.. im a chef
@@senseiquickbooks4588 why lol? Indian food is intimidating to most for the amount of strange ingredients and vessels it uses and the prep time even for basic recipes.
@@senseiquickbooks4588 And You're a Chef? 👁️👄👁️
@@mansimestri10 yes for 14 yrs now... If you consider finding exotic ingredients as part of cooking then youre crazy.. the indian techniques involved in indian cooking are simple.. as long as you have the ingredients its easy... Ive cooked several indian dishes its pretty easy... If you think the more ingredients the harder the cooking then youre not a chef.. look at your streetfood in india... Its messy.. lacks hygiene... Lacks technique...
He looks so happy making these dishes. That's how I know this food is bringing back fond childhood memories for him and also me.
Delicious.... I am Pakistani but was brought up by eating Idli , masala dosa and utappaam and I can eat this daily because these food are easily available in U.A.E where I was born and raised.
But how? Pakistanis eat dosa?
@@jesin0005 well that's still new to me so yeah
Me too!!!! Grew up in Dubai eating delicious South Indian food !!!!!
@@livya5676 lol you are living under a rock. Middle east is full of Keralites.
@@livya5676 with their mouths! how you eat dosa?
YES FINALLY, DOSAS. Don't get me wrong, I love me some chicken tikka masala and naan, but Indian food is so much more than that, and dosas are so versatile and delicious! And the fact that this place is called Semma (means "very good" or "fantastic" in Tamil) is so fitting!
As a South Indian American, I can't quite explain how proud and happy it makes me to see foods so close to my heart represented with such beautiful authenticity in prominent restaurants. Vijay is absolutely wonderful-hearing him explain how gunpowder is mezhegai podi made me grin, and his dosas look like they could give my Aaya's a run for their money!! ☺🙌♥
That Paniyaram looks BANGING
All of this looks awesome. I really want to learn more about Indian cuisine. I love the smells and flavors
I love how happy he looks cooking all this food 😊 my mother used to make some of these dishes regularly, I miss that
Paniyaram reminds me very much of the Danish pancakes known as aebleskiver, made in a very similar pan. Aebleskiver do not have all the vegetable ingredients though, just a pancake-style batter, and they are made to be served sweet, with powdered sugar and syrup or jam. Traditionally they had bits of apple or an applesauce center, which is where they got the name, but it is commonly omitted now.
is it similar to dutch Poffertjes?
Paniyaram can also be made as a sweet. The savoury version is more popular as a breakfast item though
In a South Indian state Kerala, there is a sweet variation of paniyaram called unniyappam, with an extremely sweet variety of banana, a mix of rice and wheat flour and chopped coconut pieces.
@@aleenaprasannan2146 And jaggery! :)
Paniyaram has a sweet variant and an egg variant too, sweet one is made with just palm jaggery mixed with flour
This is my food! Food that my mom and grandmother make everyday. Food of my people. I'm so proud to see my food showcased here.
What! I have this habit of reading comments after watching the video and I happen to encounter your comments more often than not in videos i generally watch! 😁
@@rkchandru7 maybe because we share similar interests?
@@Janani_Kannan I do think so! 🙌
Really love the format of this video. So relaxing!
Just commented the same thing 😄
Wow I loved the way he prepared. Drooling for the Uthappam and paniyaram especially.
I learned how to make dosa two weeks ago. Definitely gonna try Uttapam and Paniyaram!
brings me back to living in tamil nadu! south indian cuisine is easily some of the best food on the planet
Im Sri Lankan and this video made me cry, it reminded me of my childhood when I see my mum making these foods with the tools and I play with the idiyapam dough.
This muslin cloth trick for idlis is absolutely fantastic! Never knew. We used to pour directly into the mould and idlis never had that smooth texture.
As a dosa person, yes identify as dosa myself. 😂 it’s the best food on the planet, and so are other South Indian dishes. Happy Onam to all.
I'm not South Indian. But been there in Karnataka for about 1 yr...
Just got to know one thing that.
I can live on Dosa totally. I love All types of dosa but
Khali dosa being my favorite .
Happy Onam Machane !
LoL happy onam bro
I love the vibe of this, so relaxing
idiyappam with coconut milk is amazing man. im really glad i was born in south indian family
💯
Idiyappam with coconut milk and jaggery has to be my fave breakfast of all time.
I’m pakistani and live in usa and I love like litrally love South Indian food. Idili, dosa sambar coconut chatni. I’m like obsessed with dosa
Even all the food he mention are quite healthy, one of the healthiest and tastiest snacks you'll ever get.
They are tasty but not healthy due to the gravy.
actually it's all carbs and fat and very little veggies so it's pretty bad for you. at the very least, should try to make the batter with whole grain rice or millets and should add a side of veggies but I suppose it wont have the creamy texture
They are healthy options than cereal and packed milk ,
It's better than packed food, ready to eat foods , oily parathas and samosas
they are not snacks bro.
@@adhityaganesan2064 oh so you's rather stick with burgers, mayo and kebab rolls?
Southern Indian food is a blessing for humanity! I follow Henry the 8th school of thinking I always say to my dosas what henry the 8th said to his wives,"I shall not keep you for long"
So nice to finally see south Indian food getting the representation it deserves.
pride🧡
South India representation!!!! I'M HERE FOR IT
This video was extremely informative. Most Indian restaurants feature Northern Indian cuisine, particularly from the region of Uttar Pradesh. You sometimes find dosas on the menu, but none of these other dishes. I will definitely visit Semma the next time I'm in New York.
If the restaurant is south indian, I think it is probably pronounced "sem-muh" instead of "sem-mah" because then it means "Awesome" in Tamil.
It’s got a Michelin Star now. We missed a reservation we had made before the Michelin Star. It’s very hard to get a spot now I believe.
Love that they’re all gluten free too! I wish my local Indian restaurants sold these 🥺
Its a south Indian cuisine, which is actually not as commonly available outside the country as North indian cuisine is. I can totally understand how you'd feel. Ha!
Some Indian restaurants offer this but you'd have to look for south Indian food
Buy the batter from the nearest Indian store and freeze it. It can last months and is easier than pancakes to make. The chutneys are a breeze to make as well but you do need a couple Indian spices like cumin and paprika
@@hg.chetan def not easier than pancakes haha. dosas are pretty difficult to make, and very easy to mess up if your pan is too cold or too hot. i've messed it up so many times
Try to cook it yourself. Lots of videos are available on yt.
My first visit to India and I went to Kerala and Tamil Nadu - Dosas were everywhere. In Kerala it’s a bit different but it’s still dosa alright same batter and all. I was so surprised that we don’t see a lot of Indian restaurants selling South Indian in USA. Last decade or so I see some of them pop up here in Seattle. I’m glad
i grew up in kuwait so i was surrounded by such an amazing spectrum of cuisine. it felt so wholesome watching this video as it brought back memories to being at home :)
At first I didn’t know what gun powder was and thought this would just be another bon appétit erosion of culture video but once I found out it was just another word for malagapodi I was very excited. This guy is a master and everything he made was perfectly, relatively traditional and authentic south Indian not counting tomatoes and chillies which are not Indian ingredients 😆. Much respect!
Lol we used chillis in our ancient times and they are ancient Indian ingredient
@@akritigoel9497 nope chillis were introduced to India by portuguese.
@@ameerikbal8160 India always have small green chilly, you talking about long one.
@@akritigoel9497 they might have used peppers back then..but chillies grew in the Americas and were introduced in the subcontinent by the Portuguese
@@pratheeknelyat2071 nope, the chilli plant is not native to india. it was introduced such a long time ago that it has become a staple part of the cuisine
This was a very cool video. Learned a lot about south India cuisine.
Bon Appetit kindly call him again so that he gets to make Sambhar, Rasam, Coconut and Tomato chutney along with all the other accompaniments usually these dishes are served with!
I'm craving these dishes so hard right now!
Give it a shot ;)
So what I’m seeing is that I can probably make a paniyaram with a takoyaki hot plate.
Awesome def gonna try that sooner than later
If you want to try making it, and don't want to commit to massive bags of specific rice and lentils until you've tried it, your local Indian grocery store will definitely sell idli batter in a plastic tub like yoghurt. Check the refrigerated section. You can add the rest of the toppings and make the chutneys with pantry staples + 1 or 2 other things you can pick up while at the Indian store
Yeah both dishes are very similar in the way of making
It's vegan takoyaki, that what i see. 😂😂
Dosa batter is gluten free as it has rice and lentils but Japanese takoyaki is made of all purpose flour but you can use the pan to make both
The host is amazing and the food looks absolutely scrumptious! Vijay does such an amazing job with the narration and delivery. Please invite him back!!
This guy is next level. To be as precise as he is with the size and shapes of these dishes is not easy.
As a South Indian , This is as accurate as it can get. Great job Chef.
Thanks for confirmation.
Dosa is one of the trickiest things to cook. A dosa done right gives a great satisfaction to the cook!
Honestly a good non stick pan is the best investment here.. shape doesnt matter..
And start with low heat and increase once you are done with the shape.. for next dosa to cool down the pan, splash some water and its ready for next dosa
@@hetapatel2564 ya.. true.. I recently learned cooking dosa. There are several nuances to it. First the ratio of ingredients, next the consistency, then comes the heat modulation like you mentioned! It is quite tricky. The most tricky dish I have ever cooked
Such a delight to watch him cook with such glee and hearing him speak proudly about his cuisine.. Beautiful!! *chefs kiss*
something about this video is so comforting to me, i've watched it so many times lol, absolutely love seeing my culture being represented
This video was incredible. Always love learning about new (to me) foods and chef’s joy throughout the video is so evident ☺️
This was so artfully filmed. Vijay Kumar is delightful to watch. He has a calm, soothing voice and is a natural teacher. Thank you.😊👍🏼
Dosa was my favourite and most satisfying recipe I learned to master during lockdown. Very cool to learn other similar foods to try now 💜
brilliant. Chef Vijay has maintained the originality of the dishes. Awesome!
THANK YOU, CHEF Vijay Kumar for the Yummy delicious SOUTH INDIAN recipes.
Your presentation was authentic, spectacular & amazing.
I really Wish, i can visit your restaurant semma & enjoy the dishes at your place ,hopefully in future😋
As a South Indian i LOVE all these recipes & make them always.
I'm so so HAPPY that its getting a recognition, THANK YOU bon appétit for featuring this.
Just to point out if you avoid Ghee, all the dishes shown in the video are actually vegan! That's how you make tasty vegan food.
Only restaurants use ghee for South Indian cuisines. We use plant oils most of the time
Ghee is also vegan in India
He pronounces Semma as Sem-mah for the Americans but it is actually Sem-meh in Tamil lingo which means damn good. Diners should actually go in and tell the chef the food is Semmeh and the impressed staff will give 50% off the bill.
If you're already Tamil, be prepared for them to not be impressed 😁
Love this video! I wasn't introduced to southern Indian food until I was 28- I wish it had been decades earlier.
Ohhhh these all look so good! I moved from SoCal to a country town in Texas where dosa is unheard of. Oh how I miss just being able to run out and get these lovely comfort foods.
Must be really hot down there. It probably cooled down a bit now.
@@naraendrareddy273 finally, yes. Summer was brutal this. You never know in Texas :)
I am of chinese ethnic and i love indian food but always felt intimidated ordering indian food at the food stalls in singapore because i do not know anything except paratha and dosa.i enjoyed watching every dish in this video, i feel i have been very educated.
Absolutely Awesome... really would love to see this chef more 😁
I agree!❤️
Same I really enjoyed this segment
Agree want to see this chef more ❤️
In Pakistan we used to watch this excellent dish only in movies. Idli, dosa and uttapam was only thing we knew about and even till now I was familiar with these three.
My first experience with dosa was back in 1996 and love them. I will try to make dosa this Sunday.
@Quark Sense we use tawa on almost daily bases for roti and paratha, I guess it’s seasoned. The only thing in this house where we are staying temporarily until move to our new house is that there’s only electrical stove.
It's 2:30 am already n watching this video has made so hungry. It was so pleasant watching the way this chef cooked. A lot of time n effort needs to be put to cook them all. Mom I love you loads you really cook well. Lot have asked me to upload your cooking videos maybe I need to start. She cooks the best authentic Kerala dishes. The aromas whilst cooking our southern Indian food is so soothing it makes one hungry in a jiffy.
I hate it when people in cooking videos smile but not this one he's clearly enjoying cooking and not forcing a fake smile
As someone who isn't a stranger to Indian food and grew up eating it 1-2 times a week, I have to say this video and each recipe brought out a sense of wonder for me.
As a Malaysian i ate this everyweek, thank you south india.
Interesting fact is that Panayaram is in a lot of different countries with different variations. However, they're all good.
i love this guy. His voice is so nice
Superb my son said his mouth started watering watching this..we make these every day and still don't get tired of eating them 😊. What more do we need..hot idlis with sambar
As a south Indian, a small tip - when we don't really feel like making a vegetable stew or a curry, we eat Idiyappam (the last dish the chef made) with coconut milk sweetened with jaggery, with some grated coconut on top. Tastes divine!
The food looked delicious. I’m must try some
As a south Indian, I don't like how everyones making paper thin dosa, it should not be paper thin, or anywhere near thin. That Utthapam looks so delicious though 😋
What a fantastically produced video. Well done!
Vijay is a magician in the kitchen- every single time I have had food in his restaurant- it’s consistently amazing!!
You're the best chef that I've seen in years!!! I'm totally visiting Semma in NYC ASAP!!!
More of this guy please!! He’s wonderful and this video is so chock full of great information!
I Soo wish just like North and south Indian food, Maharashtrian cuisine also gets some shout out cause it has so much to offer in terms of selection, nutrition and FLAVOR !!!!
Yesss, sabudana vada, poha, shira, ghawan, usal bhakari, tomato omelette. Kurmura bhel.
@@Kathakathan11 😍 Puran poli, Misal Pav, Narali Bhaat, and a lot more !
@@RipsawEV_2 masala bhat, pithla, zunka, kothimbirchi wadi, alu wadi and still more!
Sambhar was invented in the Maratha kitchens of Thanjavur which was then ruled by Vyankoji Bhosale and purportedly named after Sambhaji. They wanted to make Maharashtrian amti but since kokum was unavailable in South India, they used tamarind and similar substitutes.
@@Kathakathan11 the endless variations in Thalipeeths !
Sitting near my window in my home in Assam...watching this....the beautiful Indian chef humble in his skills letting the food rise above the individual like our culture teaches us..what a proud Indian I am looking at my fellow Indian 😇
Makes me feel so warm seeing this. I grew up eating these and I can’t wait to learn to make them
Absolutely brilliant! I make dosas quite often nowadays. My mum always made them for me as a child. I don't think I could live without them. It is amazing that they are starting to get proper representation out here in the west. If all you've experienced is curry when it comes to Indian food, I strongly urge you to seek out other Indian cuisines. You've only had 10% of what we have to offer.
I can literally eat idlis everyday during morning. South Indian cuisine is my go to choice for breakfast. Being born and raised in Bengal in East India, which is a mainly rice eating region, I can't digest North Indian foods which are very heavy on oil, spices, and richness. For me South Indian cuisine beats north Indian cuisine on any given day. P.S. no insult to north Indian food. That is really delicious. It's just my personal choice.
Ever heard of "The Joy of Cooking"? Look at this man's face - he has.
It's true. Kerala and Tamil Nadu is whole other indian food experience. By the way so is the coastline and countryside.
The indiands flooding IN!!!!!!!!
Glad to see South Indian food
These recipes look delicious!!! Can't wait to try making them!
he's so calm, articulate, and nice! love his vibe!!
This is an amazing video, the chef is so kind and great at teaching. I don't think I have ever tried South Indian dishes, my favourite restaurant is literally named "North Indian Cuisine" lol. I will have to give it a try, it looks delicious!
Indian cuisine is generalized to only North Indian Dishes, whereas south Indian cuisine is way more different and healthier.
@@sauceontoes3457 Same with north Indian food which are equally healthy if butter chicken and naan aren't your idea of north India food. It's much more than that as far as north India cuisisne is concerned they mostly or should I say all the time represent Punjabi cuisine under the umbrella of Indian or north Indian cuisine like seriously where is rajasthani cuisine, Kumaoni cusine, Awadhi cuisine, Kashmiri cuisine, Ladakhi cuisineand what not
Bon appetite should do an ep with him on how to make a South Indian banana leaf meal, pretty much you can cover major unique dishes in the cuisine with that
Absolute genious. This is what i eat and what i love to eat.. 😍😍
Dosa is that beautiful amalgamation of nutrition and taste. Very few dishes are able to achieve this level of comfort
You know he is Indian when he holds down the lid of that Vitamix.
Ha ha
This is great! I'm North Indian and hate that when I go to Indian restaurants they never have any South Indian foods. I'm just glad I know a couple aunties that know how to make some of these foods like idli, sambar, and dosa.
I saw Indian food 🥘 and I clicked sooo fast!!! One of my all time favs 🥰🥰🥰🥳
I didn’t even believe the notification when I got it. South Indian representation? Yes please.
In India, breakfast = Dosa
Nothing can beat South India when it comes to breakfast dishes