South Indian Breakfast Platter

Soak dal, rice, and flattened rice overnight.

then grind this mixture make a smooth paste add salt mix it and rest it in a 4_5 hours In a warm place.

After 8 hours our batter is formeted let's make a idli.

take a idli plate greej it applying littile oil add batter 1 tsp then add stuffing next add 1 tsp batter again cover it and steam this idlis.

In this recipe I Will using coconut chutney in stuffing.

Let's make a Coconut chutney:

Take a pan add oil when oil is heat then add chana dal,green chillies, 1/2tsp cumin seeds,chopped ginger, garlic cloves and fry this all ingredients nice golden brown colour.

Then grind this all ingredients adding littile water make a smooth paste.

Now prepare tadka:

Heat a pan with oil on a low flame, add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.

Let's make a red chutney:

Take a pan add oil when oil is heat then add chana dal dry red chillies, cumin seeds fry and take out a plate. Take a Same kadhai add chopped onion, chopped tomatoes,garlic cloves and chopped ginger cover the lid and stir fry this ingridients 2,3 minutes after 3 minutes take out a plate and cool it.

Now take a mixer bowl take this fryed tomato, onion, garlic cloves,ginger, chana dal, red chillies, and cumin seeds grind them and make smooth paste.

Again prepare tadka Heat a pan with oil on a low flame, add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.

Red chutney ready to serve.

let's make a Medu vada :

Wash dal several times and soak in lot of water for at least 4 to 5 hrs.

Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.

Sprinkle very little water. Next add salt and start grinding

Next scrape off the sides and then grind again.

Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly.

Again continue to grind to a coarse thick batter.

Sprinkle water. Grind again till the batter looks fluffy and white.

Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.

Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.

If the batter doesn't float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.

If the batter is in right consistency still it is not floating well. Then beat the batter once more.

Add crushed pepper, green chilies and onions. Mix everything well

How to make medu vada;

Heat oil in a deep heavy bottom kadai or pan till hot enough.

Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.

Dip your fingers in water or oil, we need moist fingers.

Take small portions of batter. Shape to a ball, slightly flatten with thumb.

Dip the thumb in water, make a whole in the center.

Drop in the hot oil by gently shaking off the fingers.

Or place the ball on a greased sheet. Flatten it slightly and make a whole in the centre.

When the oil becomes hot, put on the flame to medium.

Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers.

Fry medu vada till they turn golden on both sides.

Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.

Serve medu vada with chutney or sambar.