Is there any one who dislikes idly/sambar. The south indian breakfast has a lot of dishes and i have shortlisted a few. Enjoy this delicious south indian breakfast thali
Recipe Tags
Veg
Medium
Everyday
South Indian
Steaming
Breakfast and Brunch
Egg Free
Ingredients Serving: 6
For idly batter:- idly rice 4 cups
Urad dal 1 cup
Fenugreek 1 tablespoon
For sambar:-tuvar dal 1 cup
Tamarind amla sized
Drumsticks 5
Shallots peeled 100 gms
Tomatoes 2
Sambar powder 1 tablespoon
Turmeric powder 1 teaspoon
Salt 1 tablespoon
Gingelly oil 2 tablespoons
Fenugreek+fennel seeds powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves few
Coriander leaves 1 fistful
Grated coconut 1 tablespoon
For chutney :-
Grated coconut 2 tablespoons
Fried gram 2 tablespoons
Green chilly 1
Ginger 1/2 inch
Curry leaves few
Asafoetida a pinch
Salt accordingly
For rava kesari:-rava 1/2 cup
Sugar 1/2 cup
Ghee 1/4 cup
Cardamom powder 1/2 teaspoon
Cashews 5-6 broken
Raisins 1 tablespoon
For onion uthappam :-
Shallots 100 gms
Jeera 1/2 teaspoon
For onion bajji :- onions 2
Readymade bajji mix 100 gms
Oil for frying
Instructions
FOR BATTER:- SOAK 4 CUPS IDLY RICE 1 CUP URAD DAL AND 1 TABLESPOON FENUGREEK SEEDS FOR 3 HOURS
GRIND IT IN A GRINDER AND KEEP IT OVERNIGHT OR 8 HOURS FOR FERMENTATION
IDLY/DOSA BATTER IS READY FOR COOKING
FOR SAMBAR:- PRESSURE COOK 1 CUP TUVAR DAL WITH 5-6 GARLIC PODS FOR 5 WHISTLES
SOAK AMLA SIZED TAMARIND IN WATER
CUT DRUMSTICKS,PEEL SHALLOTS AND CUT TOMATOES
HEAT 1 TEASPOON GINGELLY OIL IN AN EARTHEN WARE AND ADD DRUMSTICKS AND SHALLOTS
ADD 1TABLESPOON SAMBAR POWDER
ADD 1 TABLESPOON SALT
ADD 1 TEASPOON TURMERIC POWDER
SAUTE WELL
ADD 2 CUPS WATER
ADD CHOPPED TOMATOES AFTER 5 MINUTES
ONCE THE VEGETABLES ARE 3/4 TH COOKED ADD THE MASHED DAL
AFTER 5 MINUTES ADD TAMARIND WATER
ALLOW IT TO BOIL TILL RAW SMELL OF TAMARIND GOES
FOR TEMPERING:-HEAT 1 TABLESPOON GINGELLY OIL AND 1 TEASPOON MUSTARD SEEDS AND 2 CHOPPED SHALLOTS
ADD POWDERED FENNEL + FENUGREEK + ASAFOETIDA AND CURRY LEAVES
ADD THE TEMPERING TO THE SAMBAR
GARNISH WITH 1 TABLESPOON GRATED COCONUT
SAMBAR IS READY
FOR SMALL ONION UTHAPPAM:- SLICE 10 -15 SHALLOTS AND CRUSH THEM WITH HAND TO SEPARATE THE RINGS
LIKE THIS
ADD 1/2 TEASPOON JEERA TO THE SHALLOTS AND MIX THEM TOGETHER
HEAT A MINI UTHAPPAM PAN AND POUR THE BATTER
SPRINKLE THE SHALLOT SLICES
DRIZZLE LITTLE OIL
FLIP THEM
SMALL ONION UTHAPPAM IS READY
FOR RAVA KESARI:- HEAT 2 TABLESPOONS GHEE AND ROAST 5-6 CASHEWS
ADD 1 TABLESPOON RAISINS
DRAIN THE ROASTED CASHEWS AND RAISINS
IN THE SAME GHEE ADD 1/2 CUP RAVA
ROAST WELL AND KEEP ASIDE
FOR MINI IDLY:- HEAT WATER IN IDLY PAN
GREASE MINI IDLY PAN WITH GHEE/OIL
FILL THE MINI IDLY PLATES WITH BATTER
TRANSFER IT TO IDLY PAN
STEAM FOR 5 MINUTES
MEANWHILE BOIL 1 CUP WATER IN A PAN
ADD THE ROASTED RAVA
STIR WELL WITHOUT LUMPS
COOK COVERED FOR 3 MINUTES
BY NOW MINI IDLY IS READY
REMOVE THE MINI IDLIS AND TRANSFER TO A BOWL
ADD HOT PIPING SAMBAR TO THE MINI IDLIES
GARNISH WITH CHOPPED ONIONS AND CORIANDER LEAVES
MINI SAMBAR IDLY IS READY
TO THE COOKED RAVA ADD FEW DROPS OF ORANGE FOOD COLOUR DILUTED WITH WATER
ADD 1/2 CUP SUGAR
MIX WELL TOGETHER
ADD 1/2 TEASPOON CARDAMOM POWDER
GREASE A PLATE WITH GHEE
ADD THE ROASTED CASHEWS AND RAISINS AND MIX WELL
FLATTEN THE RAVA KESARI ON THE PLATE WITH THE BACK OF A SPATULA AND IT IS READY FOR SLICING
FOR CHUNEY :- ADD 1 GREEN CHILLY AND A SMALL BIT OF GINGER
ADD 1/2 CUP GRATED COCONUT
ADD 1 TABLESPOON FRIED GRAM
ADD 1/2 TEASPOON SALT
GRIND THEM TOGETHER
TO THIS CONSISTENCY
FOR TEMPERING HEAT 1 TEASPOON OIL IN A TADKA PAN AND ADD MUSTARDSEEDS AND CURRY LEAVES
ADD A PINCH OF ASAFOETIDA
ADD TO THE CHUTNEY
COCONUT CHUTNEY IS READY
FOR ONION BAJJI:- TAKE 1 CUP BAJJI MIX POWDER
ADD ADEQUATE WATER
MIX WELL TO THIS CONSISTENCY
HEAT OIL IN A KADAI FOR FRYING
SLICE ONIONS INTO ROUNDELS
DIP EACH ONION SLICE CAREFULLY AND FRY IN OIL
DRAIN ONCE IT BECOMES GOLDEN BROWN
ONION BAJJI IS READY
FOR FILTER COFFEE:-BOIL 150 ML MILK
ADD 1 TABLESPOON COFEE DECOCTION
ADD 1 TEASPOON SUGAR
ADD THE HOT FROTHY MILK. FILTER COFFEE IS READY
ARRANGE THE PREPARED FOOD ITEMS IN A BANANA LEAF FOR SERVING
HAVE A VIRTUAL TOUR OF THE SOUTH INDIAN BREAKFAST THALI
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