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Preparation Time : 240
Cook Time : 120
Total Time : 360
For 10 mini Rawa idlies :Rawa ( sooji) for both idlies and uttapam 500 gms
Curd for both idlies and uttapam 700 ml
Baking soda 1 tbsp
Salt 1 tsp
For 4 mini uttapams:Tomatoes chopped 1 nos
Onions chopped,medium sized 1 nos
green chillies 4 nos
coriander leaves 1 sprig
Red chilly powder 1 tsp
For making mint dosa and chettinad dosas: Mint chutney 2 tbsp
Chettinad chutney masala 1 tbsp
Rice sela 3 cups
Urad dal 1 cups
For 200 g Coconut peanut chutney: Coconut grated fresh 150 gms
Peanuts roasted 50 gms
Ginger(lemon sized) , chopped 2 for vadas and coconut chutney 1 nos
For 500 ml Sambar:Toor Dal 200 gms
Shallots 5-6 nos
Pumpkin white ,chopped 100 gms
Tamarind pulp 30 gms
Mustard seeds 10 gms
Vegetable oil ( sesame oil for greasing idlies, for dosas , for tempering coconut chutney and sambar and making medu vadas 8 tbsp
For making 6 Medu vadas: Urad dal ( washed) 250 gms
Ginger,lemon sized 1 nos
Sambar powder ..to be added in the sambar 2 tsp
turmeric 1 tsp
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
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