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Preparation Time : 600
Cook Time : 60
Total Time : 660
For Vada : 1 cup : Urad gota
1/2 cup : Chopped onion
2 : Green chillies chopped
1 sprig : Curry leaves chopped
1 tbsp : Peppercorns
1 tsp : Salt or to taste Oil for deep frying
For the urad bonda : 1 cup : Urad gota
1 tsp : salt oil for deep frying
For the Idli and uttappam : 1 cup : Urad dal
2.5 cups : idli rava
1 tsp : Salt or to taste
For the Coconut chutney : 1 cup : Chopped fresh coconut
1/4 cup : Roasted gram
1/2 tsp : Salt
1/2 inch : Ginger
2 to 3 : Green chillies
4 sprigs : Fresh coriander
For tempering : 1/2 tsp : Mustard seeds
1/2 tsp : Cumin seeds
1 sprig : Curry leaves
For the tomato chutney : 1 : Tomato
1 tbsp : Chana dal
1 tbsp : Urad dal
1 tsp : Cumin seeds
2 to 3 pcs : Tamarind
3 : Dry red chillies
For Sambar : 1/2 cup - Toor Dal
1/4 cup - gram dal
50 g - tamarind, de-seeded
1/4 cup - grated fresh Coconut
4 - Green chillies
1 tsp - Jeera
1/2 tsp - Methi
2 tsp - ready-made sambar powder
1/4 tsp - Turmeric powder
3 pinch - Asafoetida
1 tsp - chilli powder
1/2 tsp - cumin powder
4 - Garlic Cloves
1 - onion, small (chopped)
1 sprig each : curry leaves, coriander leaves
200 g - assorted vegetables
2 - ripe Tomatoes
1/4 tsp - Mustard Seeds
2 tsp - oil salt to taste
For the vada : Wash and soak urad gota in enough water for overnight.
Next morning drain the water and grind this to a thick batter adding as little water as possible
To this add the salt, peppercorns, chopped onion, chopped green chilli, chopped curry leaves and mix thoroughly
Heat oil in a deep pan or Kadai until medium hot.
Simultaneously keep mixing the batter with your palm just to aerate the batter or using a stand mixer with paddle attachment run the batter until fluffy and when added to water it should float on top.
Once the oil is hot take a snall dough portion on to wet palms, shape it to vada and leave along the corners of the pan into hot oil
Fry on both sides until golden , drain on paper towels and set aside.
For the Urad bonda : Wash and soak the urad gota overnight in enough water
Next morning drain the water and grind this to a thick smooth batter
Add salt to taste. Mix thorougly
Heat oil for frying and add spoonfuls of batter in ball form to the hot oil and fry on medium high until golden
Drain on paper towels abd set aside
For the Idli : Wash and soak both the urad dal and idli rava seperately for overnight in enough water
Next morning drain the water from the dal and grind it to a thick batter. Collect this to a bowl
Squeeze out water from the soaked idli rava and add it to the ground urad paste and mix thoroughly.Set this covered for a minimum of six hours or until fermented .
Once fermented add salt to taste , mix thoroughly.Heat a steamer with water , pour laddle ful of batter into each dent of idli mould and steam for 8 minutes or until its not sticky anymore
Cool the steamer for few minutes and scoop out the idli to a plate and set ready
For the uttappam : Heat a skilllet , Grease it with tiny amount of oil and Pour the prepared idli batter.Spread this to a thick dosa kind.
Add oil to its sides and center. Sprinkle chopped onions,Green chillies,coriander and ginger to preference.
Cover with a lid and cook on medium heat until golden.Flip and cook on the other side for couple of minutes
Fold and set ready to serve.
For coconut chutney : To a blender jar add the chopped coconut,roasted gram until blend until coarse
Add the salt,ginger,green chilli, coriander leaves and blend to a smooth paste adding enough water
Collect this to a bowl. Prepare the tempering with mustard,cumin seeds and Curry leaves. Add the tempering to the ground chutney .
For tomato chutney : Heat a small sauce pan with a teaspoon of oil, add the chana dal, urad dal and fry until golden.Add the chopped tomato, cumin seeds , red chilli , tamarind. Saute for a minute
Cool and grind them to coarse paste adding salt to taste and water as needed
Prepare the tempering with mustard seeds and add to the chutney.
For Sambar : Mix both the dals and pressure cook till tender.
Wash and cut assorted vegetables into big pieces.Add the cut vegetables to the half-done dal along with half the salt and boil till tender.
Add coconut, chilli powder, cumin powder, turmeric powder, ready-made sambar masala powder, jeera, tamarind and garlic in a food processor and grind to a fine paste.
Add the paste to the boiling vegetables along with hing powder, slit green chillies and cubed tomatoes.
Heat oil, add mustard seeds, methi, onion and curry leaves till they sputter and pour it on top. Stir well and add salt to taste.
Garnish with coriander leaves.
On a platter arrange the vada,urad bonda, uttappam,Idli, coconut chutney, tomato chutney and Sambar.
Pamper your loved ones on a sunday morning with this homemade breakfast platter.
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