South indian breakfast thali | How to make South indian breakfast thali

By Subashini Krish  |  6th Apr 2018  |  
5 from 1 review Rate It!
South indian breakfast thaliby Subashini Krish
  • Prep Time

    12

    Hours
  • Cook Time

    2

    Hours
  • Serves

    6

    People

3

1

About South indian breakfast thali Recipe

Is there any one who dislikes idly/sambar. The south indian breakfast has a lot of dishes and i have shortlisted a few. Enjoy this delicious south indian breakfast thali

South indian breakfast thali

Ingredients to make South indian breakfast thali

  • For idly batter:- idly rice 4 cups
  • urad dal 1 cup
  • fenugreek 1 tablespoon
  • For sambar:-tuvar dal 1 cup
  • tamarind amla sized
  • Drumsticks 5
  • shallots peeled 100 gms
  • tomatoes 2
  • Sambar powder 1 tablespoon
  • turmeric powder 1 teaspoon
  • salt 1 tablespoon
  • Gingelly oil 2 tablespoons
  • fenugreek+fennel seeds powder 1/2 teaspoon
  • asafoetida 1/4 teaspoon
  • curry leaves few
  • coriander leaves 1 fistful
  • Grated coconut 1 tablespoon
  • For chutney :-
  • Grated coconut 2 tablespoons
  • Fried gram 2 tablespoons
  • green chilly 1
  • ginger 1/2 inch
  • curry leaves few
  • asafoetida a pinch
  • salt accordingly
  • For rava kesari:-rava 1/2 cup
  • sugar 1/2 cup
  • ghee 1/4 cup
  • cardamom powder 1/2 teaspoon
  • cashews 5-6 broken
  • raisins 1 tablespoon
  • For onion uthappam :-
  • shallots 100 gms
  • jeera 1/2 teaspoon
  • For onion bajji :- onions 2
  • Readymade bajji mix 100 gms
  • oil for frying

How to make South indian breakfast thali

  1. FOR BATTER:- SOAK 4 CUPS IDLY RICE 1 CUP URAD DAL AND 1 TABLESPOON FENUGREEK SEEDS FOR 3 HOURS
  2. GRIND IT IN A GRINDER AND KEEP IT OVERNIGHT OR 8 HOURS FOR FERMENTATION
  3. IDLY/DOSA BATTER IS READY FOR COOKING
  4. FOR SAMBAR:- PRESSURE COOK 1 CUP TUVAR DAL WITH 5-6 GARLIC PODS FOR 5 WHISTLES
  5. SOAK AMLA SIZED TAMARIND IN WATER
  6. CUT DRUMSTICKS,PEEL SHALLOTS AND CUT TOMATOES
  7. HEAT 1 TEASPOON GINGELLY OIL IN AN EARTHEN WARE AND ADD DRUMSTICKS AND SHALLOTS
  8. ADD 1TABLESPOON SAMBAR POWDER
  9. ADD 1 TABLESPOON SALT
  10. ADD 1 TEASPOON TURMERIC POWDER
  11. SAUTE WELL
  12. ADD 2 CUPS WATER
  13. ADD CHOPPED TOMATOES AFTER 5 MINUTES
  14. ONCE THE VEGETABLES ARE 3/4 TH COOKED ADD THE MASHED DAL
  15. AFTER 5 MINUTES ADD TAMARIND WATER
  16. ALLOW IT TO BOIL TILL RAW SMELL OF TAMARIND GOES
  17. FOR TEMPERING:-HEAT 1 TABLESPOON GINGELLY OIL AND 1 TEASPOON MUSTARD SEEDS AND 2 CHOPPED SHALLOTS
  18. ADD POWDERED FENNEL + FENUGREEK + ASAFOETIDA AND CURRY LEAVES
  19. ADD THE TEMPERING TO THE SAMBAR
  20. GARNISH WITH 1 TABLESPOON GRATED COCONUT
  21. SAMBAR IS READY
  22. FOR SMALL ONION UTHAPPAM:- SLICE 10 -15 SHALLOTS AND CRUSH THEM WITH HAND TO SEPARATE THE RINGS
  23. LIKE THIS
  24. ADD 1/2 TEASPOON JEERA TO THE SHALLOTS AND MIX THEM TOGETHER
  25. HEAT A MINI UTHAPPAM PAN AND POUR THE BATTER
  26. SPRINKLE THE SHALLOT SLICES
  27. DRIZZLE LITTLE OIL
  28. FLIP THEM
  29. SMALL ONION UTHAPPAM IS READY
  30. FOR RAVA KESARI:- HEAT 2 TABLESPOONS GHEE AND ROAST 5-6 CASHEWS
  31. ADD 1 TABLESPOON RAISINS
  32. DRAIN THE ROASTED CASHEWS AND RAISINS
  33. IN THE SAME GHEE ADD 1/2 CUP RAVA
  34. ROAST WELL AND KEEP ASIDE
  35. FOR MINI IDLY:- HEAT WATER IN IDLY PAN
  36. GREASE MINI IDLY PAN WITH GHEE/OIL
  37. FILL THE MINI IDLY PLATES WITH BATTER
  38. TRANSFER IT TO IDLY PAN
  39. STEAM FOR 5 MINUTES
  40. MEANWHILE BOIL 1 CUP WATER IN A PAN
  41. ADD THE ROASTED RAVA
  42. STIR WELL WITHOUT LUMPS
  43. COOK COVERED FOR 3 MINUTES
  44. BY NOW MINI IDLY IS READY
  45. REMOVE THE MINI IDLIS AND TRANSFER TO A BOWL
  46. ADD HOT PIPING SAMBAR TO THE MINI IDLIES
  47. GARNISH WITH CHOPPED ONIONS AND CORIANDER LEAVES
  48. MINI SAMBAR IDLY IS READY
  49. TO THE COOKED RAVA ADD FEW DROPS OF ORANGE FOOD COLOUR DILUTED WITH WATER
  50. ADD 1/2 CUP SUGAR
  51. MIX WELL TOGETHER
  52. ADD 1/2 TEASPOON CARDAMOM POWDER
  53. GREASE A PLATE WITH GHEE
  54. ADD THE ROASTED CASHEWS AND RAISINS AND MIX WELL
  55. FLATTEN THE RAVA KESARI ON THE PLATE WITH THE BACK OF A SPATULA AND IT IS READY FOR SLICING
  56. FOR CHUNEY :- ADD 1 GREEN CHILLY AND A SMALL BIT OF GINGER
  57. ADD 1/2 CUP GRATED COCONUT
  58. ADD 1 TABLESPOON FRIED GRAM
  59. ADD 1/2 TEASPOON SALT
  60. GRIND THEM TOGETHER
  61. TO THIS CONSISTENCY
  62. FOR TEMPERING HEAT 1 TEASPOON OIL IN A TADKA PAN AND ADD MUSTARDSEEDS AND CURRY LEAVES
  63. ADD A PINCH OF ASAFOETIDA
  64. ADD TO THE CHUTNEY
  65. COCONUT CHUTNEY IS READY
  66. FOR ONION BAJJI:- TAKE 1 CUP BAJJI MIX POWDER
  67. ADD ADEQUATE WATER
  68. MIX WELL TO THIS CONSISTENCY
  69. HEAT OIL IN A KADAI FOR FRYING
  70. SLICE ONIONS INTO ROUNDELS
  71. DIP EACH ONION SLICE CAREFULLY AND FRY IN OIL
  72. DRAIN ONCE IT BECOMES GOLDEN BROWN
  73. ONION BAJJI IS READY
  74. FOR FILTER COFFEE:-BOIL 150 ML MILK
  75. ADD 1 TABLESPOON COFEE DECOCTION
  76. ADD 1 TEASPOON SUGAR
  77. ADD THE HOT FROTHY MILK. FILTER COFFEE IS READY
  78. ARRANGE THE PREPARED FOOD ITEMS IN A BANANA LEAF FOR SERVING
  79. HAVE A VIRTUAL TOUR OF THE SOUTH INDIAN BREAKFAST THALI

Reviews for South indian breakfast thali (1)

Hema Mallik6 months ago

Would love to try this.
Reply