SOUTH INDIAN - BREAKFAST COMBO | BREAKFAST THALI

**Author - Alee Venkatesh **



Breakfast - most important meal of the day and South Indian breakfast dishes are a combination of great taste, healthy & flavourful.....


RICE IDLI



Ingredients – 2 cups raw rice, 1 cup white urud dal, handful of avalakki, salt to taste.

Method - Wash rice, avalakki and urud dal and soak them separately overnight.  Grind them separately and keep the batter aside overnight for fermentation.  Batter will be ready to use next day and to this batter add salt to taste and cracked pepper, steam cook them in the idli vessel for 12-15 minutes.  Serve with chutney and sambar



MEDU VADA




Ingredients –  1 cup urud dal (washed & soaked for 6 hours), salt & pepper corns to taste, green chillies to taste, finely chopped curry & coriander leaves, oil for deep frying

Method - Grind urud dal with other ingredients into a smooth thick batter consistency.  Make shapes, deep fry in hot oil on medium heat.  Serve hot with chutney and sambar


RICE DOSA



Ingredients - 2 cup raw rice, 1 cup urud dal, handful of avalakki (poha), 1/4 tsp. methi seeds, salt to taste, water as needed to make dosa batter


Method - Wash & soak rice, dal & methi seeds for 6-8 hours.  Grind and allow to ferment for about 12 hours (overnight recommended).  Add salt, make dosa on a preheated pan on a medium heat.  Cook both sides (golden brown colour) by applying little oil.  Serve hot with chutney and sambar


COCONUT CHUTNEY

Ingredients - 1 cup freshly grated coconut, handful of chopped coriander leaves, 1 tsp grated ginger, green chillies , hing and salt to taste, 3-4 curry leaves and 1/2 tsp mustard seeds & urud dal for seasoning.  

Method - Grind ingredients (except curry leaves, mustard seeds, urud dal, hing powder) in to coarse texture. In 1-2 tsp. oil, Season mustard seeds, urud dal, hing and curry leaves and mix to your chutney.  Can be served with Idli, Dosa & Chapati.



SAMBAR








Ingredients & Method - 1 cup any chopped vegetables of your choice, 1/2 cup toor dal, 1/2 tsp. cumin seeds, 1.2 tsp. turmeric powder, 1/2 tsp. methi seeds  and little cooking oil àà  pressure cooked  àà  simmered on medium heat by adding salt, tamarind juice, 4 tbsp. sambar powder, hing & mustard seed seasoning.  Served with Idli & Dosa varieties.

  
Sambar powder (home made) - dry roasted in a pan, when cool grinded into smooth powder (4 tsp. chana dal, 2 tsp. urud dal, 1/4 cup coriander seeds, 1 tsp. methi seeds, 1/2 cup dry coconut, 1" cinnamon stick, 1/4 kg dry red chillies)