Creamy, frothy, and sweet, South Indian coffee is unusually delicious. The unique filter style makes a strong, smooth cup of coffee, and the traditional pouring technique gives Indian filter coffee a smooth, creamy texture similar to what you expect in a latte or cappuccino.
3tablespoonsinstant coffee powder or finely ground coffeeor finely ground coffee
¾cupmilk
1teaspoonsugar
1cupwater
Instructions
Put the coffee in the upper chamber of the coffee filter. Attach the upper chamber to the lower one. Use the built-in tamper to compress the coffee slightly.
Pour boiling water into the upper chamber until it is completely filled. This will be about 1 cup of water.
Leave the coffee to sit for about 30 minutes.
While you're waiting for the coffee, boil ¾ cup of milk.
After 30 minutes, mix the boiled milk, coffee, and sugar in the dabarah.
Now the fun part. Pour the mixture back and forth between the dabarah and tumbler at least 3-4 times. The goal of this step is to aerate the coffee and produce a thick, creamy texture. Use a high, arcing pour.
Notes
A dabarah is a small cup shaped like a tiny milk jug with a curved lip. Unlike the coffee filter, you don't need one of these to make genuine Indian filter coffee. Any pair of small mugs or cups will get the job done.Instant coffee is extremely prevalent in India, and authentic South Indian coffee should be made with instant coffee powder to get the full experience. However, if you don't have instant coffee powder, you can substitute finely ground coffee.
Nutrition
Calories: 70kcal
Keyword South Indian coffee, South Indian filter coffee