Breakfast Platter

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Breakfast Platter


Cooking Time

Preparation Time :10 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 11 Hr 0 Min


Serves : 6
  • 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.