Basic South Indian Platter

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Basic South Indian Platter


Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 2 Hr 0 Min

Total Time : 6 Hr 0 Min


Serves : 4
  • 500 gms for 10 mini rawa idlies :rawa ( sooji) for both idlies and uttapam

  • 700 ml curd for both idlies and uttapam

  • 1 tbsp baking soda

  • 1 tsp salt

  • 1 nos for 4 mini uttapams:tomatoes chopped

  • 1 nos onions chopped,medium sized

  • 4 nos green chillies

  • 1 sprig coriander leaves

  • 1 tsp red chilly powder

  • 2 tbsp for making mint dosa and chettinad dosas: mint chutney

  • 1 tbsp chettinad chutney masala

  • 3 cups rice sela

  • 1 cups urad dal

  • 150 gms for 200 g coconut peanut chutney: coconut grated fresh

  • 50 gms peanuts roasted

  • 1 nos ginger(lemon sized) , chopped 2 for vadas and coconut chutney

  • 200 gms for 500 ml sambar:toor dal

  • 5-6 nos shallots

  • 100 gms pumpkin white ,chopped

  • 30 gms tamarind pulp

  • 10 gms mustard seeds

  • 8 tbsp vegetable oil ( sesame oil for greasing idlies, for dosas , for tempering coconut chutney and sambar and making medu vadas

  • 250 gms for making 6 medu vadas: urad dal ( washed)

  • 1 nos ginger,lemon sized

  • 2 tsp sambar powder be added in the sambar

  • 1 tsp turmeric


  • For making Rawa idlies mini :. Soak rawa in the curd for few minutes
  • We will see that rawa would absorb all the curd..and it would turn into a thick paste
  • Add water , salt and adjust its consistency..
  • Add baking soda..stir it throughly .
  • Grease the mini idly stand with sesame seeds oil and in a pressure cooker or idly cooker pour some water n heat it .
  • Meanwhile pour the batter in the idly stand moulds and adjust this stand in the cooker
  • lose the lid of the cooker by removing the whistle so that the water which changes upon heating to steam, should be able to come out and making the idlies cooked ..
  • This process takes approximately 8 to 10 minutes.
  • Take out the mould after 10 minutes.let it cool .
  • Demould the idlies...Your delicious idlies are ready
  • MeduVadas: Soak urad washed (Dhuli ) dal for 3 to 4 hours
  • Grind it into fine paste ( batter ) by adding ginger and green chillies, salt in a blender..
  • Now in a wok heat the oil to the smoking point and grease the palm with little oil mixed with water .
  • Place the batter on a palm with the help of a serving spoon.Make a hole in the centre with a finger and gently slip the vada in the oil
  • Reduce the the flame to the medium
  • Like this deep fry all other vadas till they become golden brown.
  • Keep it aside...
  • For Minni Uttapams:Soak Rawa in the appropriate amount of curd .n stir it .till it becomes thick ...smooth batter.
  • Add water and adjust its consistency of a little flowing batter
  • Meanwhile chop all the veggies and keep it aside.
  • Take a non stick mini uttapam maker and heat it on a medium flame. Pour the batter in the space given in the uttapam pans..4 uttapams can be ready at the same time..
  • On the batter add veggies when the underneath side turns golden brown
  • Allow the uttapam to shallow fry in the uttapam pans ..
  • our mini uttapams are ready .keep it aside .
  • MintDosa and chettinad dosa:Soak rice and washed urad dal in the ratio 3:1 for 6 to 7 hours .
  • Grind them in a mixer grinder separately by grinding rice to smooth paste but urad dal to little coarse paste .mix the two after grinding .
  • Allow them to ferment..for 4-5 hours depending upon the weather conditions..
  • Once it ferments..stir it thoroughly by adding salt..
  • Now heat a non stick tawa and pour the batter and start spreading out from the centre to the outside in a circular manner..
  • Once the underneath side turns golden brown and crispy , to one doda apply a home made mint chutney and to the other dosa apply spicy red chettinad chutney like this make other dosas too in a similar manner.
  • For Sambar:Soak toor dal ( arhar) dal for 15 minutes .
  • In a pressure cooker add dal and al