How to make Mini Tiffin- South Indian Breakfast Platter Recipe
To make medu vada- Drain the water from soaked dal and grind in grinder using as little water as possible. Add rest ingredients in batter. And mix well for about 10 minutes. Shape vadas on your wet hands and fry them in medium hot oil till golden brown.
To prepare 2-in-1 idli dosa batter, Soak rice and urad dal in separate bowls for 4-6 hours. Strain and grind them along with salt to fine paste in mixer grinder. Cover mixture and let it ferment overnight.
To make dosas- Pour batter with a small bowl with flat bottom into a greased skillet. Brush on little ghee over dosa. Lift the edges and wrap the dosa.
To make idlis- Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Prepare idli steamer and steam the idlis for 10-12 minutes. Once done, allow it to rest for 10 minutes in the mould itself. Then take out the idlis and brush with ghee.
To make appam batter- Grind the ingredients till really smooth in a grinder. Mix about 1/4 cup of grinded batter with 1/2 cup of water and cook on low flame till thickened. Mix the cooked batter with rest grinded batter and leave to ferment for 8-10 hrs. heat appam pan and pour a ladle-full of batter then tilt the pan round to coat the sides a little. Cook covered for about 2 minutes or until the edges turn golden brown.
To make Rawa Kesari- Heat 1/4 cup ghee, fry the cashews and raisins and keep aside. now in the same ghee roast rava till it turns aromatic for about 5 minutes. In another pan boil the water along with saffron and slowly add roasted rawa while stirring continuously. When the rawa absorbs all the water add sugar and remaining ghee and cook till the halwa leaves the sides of the pan. Add cashews and raisins and serve warm.
To make coconut chutney- Grind the coconut and coriander into a fine paste in the food processor. To temper, in a small pan, heat the oil, add mustard seeds, curry leaves, dry red chilies, and urad daal. Saute for a minute. Remove from the heat and add to the previously made coconut paste. Add salt to taste and serve.
To make sambhar- Boil dal in a pressure cooker, mash it and keep aside Heat ghee in a pan and add mustard seeds, curry leaves, chilli and hing, saute for 2 minutes. Add shallots and saute till they turn golden brown. Add in remaining vegetables, pour 1 cup water , turmeric powder and cook till done. Add in tamarind paste, salt, sambhar masala, coriander and mashed dal and cook for 10 more minutes.
To Make Filter Coffee- firstly, take a coffee filter. add in coffee powder into perforated vessel. press tight with the help of pressing disk. boil water and pour slowly into the top vessel cover with the lid and rest for 15 minutes. pour decoction into small glass. add in sugar and pour boiling hot milk. Mix and serve hot.
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