Name: Lunch platter 2 recipe by Rakhi Bhagat at BetterButter
Prep time: 1020 min
Cook time: 60 min
Total time: 1080 min
Yield: 4
Ingredients: For idli; Urad daal 1 cup; 3 cups idli rawa; Salt; For rasam; Toor daal 1 cup; Oil 2 tsp; Rai 1 tsp; Jeera 1 tsp; Green chilli slit 4; Garlic slit 3; Black pepper 10; Tomatoes 1 cup; Curry leaves 5; Rasam powder 1 tsp; Red chilli powder 1 tsp; Turmeric 1/2 tsp; Tamarind pulp 23 tsp; Salt as per taste; Water 3 cups; For Flax seed chutney powder; Flax seed 2 tsp; Urad daal 2 tsp; Chana daal 2 tsp; Oil 1 tsp; Red chilli 5; Coconut pieces 2 tsp; Dhania powder 2 tsp; Salt; For Coconut chutney

Ingredients Serving: 4

For idli
Urad daal 1 cup
3 cups idli rawa
Salt
For rasam
Toor daal 1 cup
Oil 2 tsp
Rai 1 tsp
Jeera 1 tsp
Green chilli slit 4
Garlic slit 3
Black pepper 10
Tomatoes 1 cup
Curry leaves 5
Rasam powder 1 tsp
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Tamarind pulp 23 tsp
Salt as per taste
Water 3 cups
For Flax seed chutney powder
Flax seed 2 tsp
Urad daal 2 tsp
Chana daal 2 tsp
Oil 1 tsp
Red chilli 5
Coconut pieces 2 tsp
Dhania powder 2 tsp
Salt
For Coconut chutney
Coconut pieces 1 cup
Green chilli few
Garlic 1 small piece
Dalia 2 tsp
Salt
Water 2 tsp
Jeera 1 tsp
Rai 1 tsp
dry red chilli 3
Curry leaves few
For mendu wada
Urad daal 2 cups
Methi seeds 1 tsp
Curd 1 tsp
Jeera 1 tsp
Salt
Green chilli paste 2 tsp
Oil for frying
For uttappa..
Idli batter 1 cup
Green chilli paste 2 tsp
Onion finely chopped 2

Instructions

LETS START WITH IDLI...SOAK 1 CUP URAD DAAL AND 1 TSP METHI SEEDS IN WATER FOR 8 HRS
TAKE 3 CUPS OF IDLI RAWA...WASH IT...SOAK RAWA ALSO FOR 8 HRS IN SEPARATE VESSEL..
NOW GRIND URAD DAAL MIXTURE INTO FINE PASTE AND ADD INTO RAWA MIXTURE
MIX THEM PROPERLY AND ALLOW IT TO FERMENT FOR 8 HRS...
ADD SALT AND KEEP THE BATTER READY TO MAKE...
LETS START FOR RASAM...PRESSURE COOK ONE CUP TOOR DAAL
HEAT OIL IN PAN..ADD RAI
ONCE RAI CRACKLES,ADD BLACKPEPPER,SLIT GREEN CHILLI,CURRY LEAVES
NOW ADD CHOPPED GARLUC AND COOK FOR FEW MIN..ADD TOMATOES
COOK TILL TOMATOES BECOME SOFT
NOW ADD RASAM POWDER,TURMERIC,RED CHILLI POWDER
ADD GINGER GARLIC PASTE,TAMARIND PUREE
ADD COOKED TOOR DAAL AND ENOUGH WATER AND BOIL
BOIL FOR TEN MIN ..FINALLY ADD SALT
OFF THE GAS AND KEEP ASIDE
LETS START TO MAKE FLAXSEED CHUTNEY POWDER..HEAT OIL IN PAN..ADD 2 TSP FLAX SEED
ADD 2 TSP URAD DAAL,2 TSP CHANA DAAL AND ROAST TILL BROWN
NOW ADD 5 RED CHILLIS
ADD 2 TSP COCONUT PIECES
ADD 1 TSP DHANIA SEEDS AND KEEP ROASTING..
FINALLY ADD 1 TSP PEANUTS AND ROAST FOR FEW MIN
ONCE COOLED .. ADD SALT GRIND IT IN JAR INTO FINE POWDER
LETS START WITH COCONUT CHUTNEY,ADD 1 CUP OF COCONUT PIECES, GREEN CHILLIES,GINGER AND DALIA IN JAR
ADD SALT AND GRIND IT INTO FINE PASTE BY ADDING LITTLE WATER
FOR TADKA OF CHUTNEY,HEAT OIL IN KADAI,ADD RAI JEERA
ADD RED CHILLIS AND CURRY LEAVES ..ONCE DONE..TRANSFER IT ON CHUTNEY
LETS POUR IDLI BATTER INTO MOULDS..AND STEAM..I HAVE GREASED THE MOULDS WITH OIL
STEAM IT FOR 10 MIN
LETS START WITH MENDU WADA..SOAK 2 CUPS URAD DAAL AND 1 TSP METHI SEEDS IN WATER FOR 8 HRS
DRAIN EXTRA WATER AND GRIND IT INTO FINE PASTE BY ADDING 1-2 TSP CURD
ADD SALT,JEERA
ADD GREEN CHILLI PASTE
MIX THE BATTER AS MUCH AS POSAIBLE FOR FLUFFY WADAS
NOW DIP UR FINGERS IN A BOWL CONTAINING WATER AND ONE DROP OIL AND TAKE SMALL BALL OF WADA BATTER
MAKE SMALL HOLE IN CENTER BY THUMB AND DROP IT IN GOT OIL SLOWLY..REPEAT THE PROCESS FOR EACH WADA
FRY ON MEDIUM FLAME TILL BROWN
ONCE DONE..REMOVE IT FROM OIL...
LETS START WITH UTTAPPA FROM IDLI BATTER..I HAVE ADDED GREEN CHILLI PASTE IN IT ..
SPREAD FINELY CHOPPED ONION
DRIZZLE OIL IN THE CORNERS..
COOK ON BOTH SIDES..READY TO SERVE

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