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Photo of Mini Tiffin- South Indian Breakfast Platter by Divya Jain at BetterButter
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Mini Tiffin- South Indian Breakfast Platter

Dec-09-2018
Divya Jain
360 minutes
Prep Time
50 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Mini Tiffin- South Indian Breakfast Platter RECIPE

South Indian cuisine is very vast as it comprises of 5 states.. Their breakfast is no doubt are perfect combination of taste and health.

Recipe Tags

  • Veg
  • South Indian
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. FOR MEDU VADA- 1 cup urad dal , soaked 4-5 hrs
  2. 1/8 tsp asafetida
  3. 2 tsp whole coriander seeds
  4. 1 tbsp green chili, chopped
  5. 2 tbsp coriander, chopped
  6. 1 teaspoon salt
  7. Oil to fry
  8. FOR APPAM- 1 cup idli rice
  9. 1/4 cup coconut grated
  10. 1/2 tsp salt
  11. pinch of baking soda
  12. 2-in-1 IDLI DOSA BATTER- 3/4 cup Parboiled Rice
  13. 3/4 cup Regular Rice
  14. 1/2 cup Whole Urad Dal (without skin)
  15. 1/4 tsp Fenugreek Seeds
  16. Salt to taste
  17. FOR RAWA KESARI- 1 cup fine rawa/sooji
  18. 3/4 cup sugar
  19. 1/2 cup ghee or little less
  20. 2 cups water
  21. few saffron strands
  22. 8-10 cashew
  23. 2 tbsp raisins
  24. FOR COCONUT CHUTNEY- 1/2 fresh coconut, diced
  25. handful of coriander leaves
  26. 2 tbsp coconut oil
  27. 1 tsp black mustard seeds
  28. 1 tbsp urad daal
  29. 2 dry red chilies
  30. 5 to 6 curry leaves
  31. Salt to taste
  32. FOR SAMBHAR- 3/4 cup toor dal
  33. 2 tbsp tamarind paste
  34. 1 cup of chopped vegetables of your choice
  35. 8-10 shallots
  36. salt to taste
  37. handful of coriander leaves
  38. 1 tsp turmeric powder
  39. 2 tbsp sambhar powder
  40. 2 tbsp ghee
  41. pinch of hing
  42. 1 tsp mustard seeds
  43. few curry leaves
  44. 3-4 dry red chillies
  45. FOR FILTER COFFEE- 4-5 tsp ground coffee
  46. 1 cup water
  47. 2 cup milk
  48. 3 tsp sugar

Instructions

  1. To make medu vada- Drain the water from soaked dal and grind in grinder using as little water as possible.
  2. Add rest ingredients in batter. And mix well for about 10 minutes.
  3. Shape vadas on your wet hands and fry them in medium hot oil till golden brown.
  4. To prepare 2-in-1 idli dosa batter, Soak rice and urad dal in separate bowls for 4-6 hours.
  5. Strain and grind them along with salt to fine paste in mixer grinder.
  6. Cover mixture and let it fermente overnight.
  7. To make dosas- Pour batter with a small bowl with flat bottom into a greased skillet.
  8. Brush on little ghee over dosa. Lift the edges and wrap the dosa.
  9. To make idlis- Grease the idli stand with oil and take a ladleful of batter and fill the idli mould.
  10. Prepare idli steamer and steam the idlis for 10-12 minutes.
  11. Once done, allow it to rest for 10 minutes in mold itself. Then take out the idlis and brush with ghee.
  12. To make appam batter- Grind the ingredients till really smooth in a grinder.
  13. Mix about 1/4 cup of grinded batter with 1/2 cup of water and cook on low flame till thickened.
  14. Mix the cooked batter with rest grinded batter and leave to ferment for 8-10 hrs.
  15. heat appam pan and pour a ladle-full of batter then tilt the pan round to coat the sides a little.
  16. Cook covered for about 2 minutes or until the edges turn golden brown.
  17. To make Rawa Kesari- Heat 1/4 cup ghee, fry the cashews and raisins and keep aside.
  18. now in the same ghee roast rava till it turns aromatic for about 5 minutes.
  19. In another pan boil the water along with saffron and slowly add roasted rawa while stirring continuously.
  20. When the rawa absorbs all the water add sugar and remaining ghee and cook till the halwa leaves the sides of the pan.
  21. Add cashews and raisins and serve warm.
  22. To make coconut chutney- Grind the coconut and coriander into a fine paste in the food processor.
  23. To temper, in a small pan, heat the oil, add tmustard seeds, curry leaves, dry red chilies, and urad daal. Saute for a minute.
  24. Remove from the heat and add to the previously made coconut paste. Add salt to taste and serve.
  25. To make sambhar- Boil dal in a pressure cooker, mash it and keep aside
  26. Heat ghee in a pan and add mustard seeds, curry leaves, chilli and hing, saute for 2mins.
  27. Add shallots and saute till they turn golden brown. Add in remaining vegetables, pour 1 cup water , turmeric powder and cook till done.
  28. Add in tamarind paste, salt, sambhar masala, coriander and mashed dal and cook for 10 more minutes.
  29. To Make Filter Coffee- firstly, take a coffee filter. add in coffee powder into perforated vessel. press tight with the help of pressing disk.
  30. boil water and pour slowly into the top vessel
  31. cover with the lid and rest for 15 minutes.
  32. pour decoction into small glass. add in sugar and pour boiling hot milk. Mix and serve hot.

Reviews (1)  

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Shelly Sharma
Dec-10-2018
Shelly Sharma   Dec-10-2018

I will surely try this.

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