Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, south indian thali - dosa, idli, appam, uttpam, sambhar, chutney. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
This comes with a 'chef tip'. Watch video now..dosa's are favorite south indian breakfast option. a typical south indian breakfast would start and end with a dosa varieties. video recipe. appam or dosa recipes does not need any introduction and are hugely popular across india. however these recipes generally. South Indian Chutney recipe for Idlis Dosas. south indian idli dosa chutney sambhar coconut chutney tomato chutney onion South Indian Chutney - One of those food that you would find being made in most of the Indian households.
South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have south indian thali - dosa, idli, appam, uttpam, sambhar, chutney using 69 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney:
- Take Dosa, Uttpam, Idli Batter
- Take Urad Split Dal
- Get Rice
- Make ready chana dal
- Make ready methi dana/ Fenugreek seeds
- Make ready Salt
- Make ready Appam
- Get Dosa Batter
- Prepare chana dal
- Get Salt
- Get ginger
- Get Coconut Chutney
- Get coconut
- Get curd
- Take chana dal soaked
- Make ready salt
- Prepare green chillies
- Prepare whole red chillies
- Prepare mustard seeds
- Get hing
- Make ready curry leaves
- Prepare oil for tadka and saute
- Prepare Red Tomato Chutney
- Prepare coconut chutney
- Get tomatoes
- Get whole red chiilies
- Prepare salt
- Take Mint Coriander Chutney
- Prepare coriander leaves
- Get pudina
- Prepare hing
- Take salt
- Get roasted jeera powder
- Get garlic cloves
- Prepare ginger
- Prepare chaat masala/ jaljeera masala
- Prepare raw mango
- Make ready ice cubes
- Take green chiilies
- Make ready Sambhar
- Get Arhar Dal/ Toor Dal
- Prepare salt
- Prepare haldi
- Get hing
- Make ready Mustard Seeds
- Take curry leaves
- Prepare whole red chillies
- Prepare onions
- Get tomatoes
- Make ready brinjal small
- Take carrot
- Take french beans
- Prepare capsicum
- Get red chilli powder
- Get sambhar masala
- Prepare dhaniya powder
- Prepare garam masala
- Make ready Fenugreek seeds
- Make ready Raw Mango(optional)
- Prepare few Imli(optional)
- Make ready Lemon (optional)
- Make ready ginger
- Make ready garlic cloves
- Take green chillies
- Take Veggies For Uttpam
- Prepare chopped onion
- Take chopped carrot
- Make ready chopped capsicum
- Get chopped tomato
South Indian Mini Thali is the first in the series for Mini Thali Recipe and Ideas for the South Indian Cuisine. Thengai Thogayal also known as the Tangy and Spicy Coconut Chutney is different from the regular chutney that you have along with the idlis and. South Indian coconut chutney is easy to make and goes well with lots of South Indian staples like idli and dosa. Coconut is a popular ingredient in South Indian cooking, and South Indian coconut chutney makes the most of it.
Instructions to make South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney:
- Soak urad dal, rice, chana dal, methi dana overnight with quantity mentioned above. Next day blend all the things together. Add some water to give it a thick and runny texture. Keep the batter covered for around 5-6 hours. Donot add salt until now.
- Once batter is rested and is fermented,beat the batter gently and add some salt and pinch of eno to the batter. Now take the non stick tava/ dosa tava. Heat it and sprinkle some water on it. Rub the tava with napkin or kitchen cloth.now take the batter in the karchi and pour it on the tava. now spread the batter in round motion very gently till it covers the complete tava. Sprinkle some oil.Repeat the process for another dosa.
- Uttpam - Take the same dosa batter and pour a some batter on tawa with ladle. Donot spread the batter like dosa. Add some chopped veggies mentioned above. Sprinkle some black.peper powder, salt. Sprinkle some oil..Cook on low heat for 3-4 mins. Now flip it to another side and cook it for 1 min. Now Uttpam is ready.
- Appam - Soak chana dal over night. Blend it with some water. batter should be medium thick. Keep it aside for 5-6 hours. once fermented, add 1-2 cup of fermented dosa batter. mix it well.add some salt. add grated ginger. mix well. now take appam/ appe/ paniyarram pan and put it on very low heat. brush some oil. Add the batter in the pan one by one. close the lead. let it cook on low heat for 4-5 mins. Now turn all the appams on other side. Let it cook for 2-3 mins. Appam are ready.
- Idli - Take the fermented dosa batter and add it in the idli utensil. Cook it for 6 mins in microwave or for 10-12 mins in cooker.
- Sambhar - Boil Arhar dal with some salt, haldi and pinch of hing. Here I have not used imli, so I have put some pieces of raw mango along with dal while boiling it. Raw mango will add very tangy flavour to thr sambhar. let it cook for 10-15 min on low heat. Now with help of madani, mix the dal and make.sure that dal is dissolved completely. add some more.water for medium thin consitancy
- Tadka for Sambhar - Add 2-3 tbsp mustard oil. Add fenugreek seeds, mustard seeds, 2 whole red chillies, curry leaves, 1-2 green chillies chopped, chopped ginger garlic. Let it cook for 30 secs. Add 2 sliced onions and cook it for 30sec to 1 min. Add chopped tomatoes. Cook it for 1-2 minutes. Add red chilli powder, salt to taste, dhaniya powder, garam masala,haldi, sambhar masala. mix it well. Now add cut brinjal pieces, cut french beans, cut carrot. mix it well and cook it for 2 min.
- Add cut capsicum and cook it for 1-2 minutes. add the dal and some water to adjust the consistency. Cover it will lead and bring it to boil. As i have already added raw mango in dal, so i have not used imli. if you are not adding raw mango, u can soak some imli in water and add the paste in sambhar. You can also use lemon juice if u wish to skip raw mango and imli. Boil it for 5-10 mins. Sambhar is ready.
- Coconut Chutney - Take 1/2 cup coconut pieces, 1/2 curd, 2-3 green chillies, salt to taste, some roasted chana dal. Blend it together to make a paste. Tadka - Take 1-2 tsp oil. heat it. add pinch of hing, mustard seeds, curry leaves, 2 red whole chillies. turn off the heat when mustard seeds starts to.pop. Add the tadka in the chutney. Coconut chutney is ready
- Red Tomato Coconut Chutney - Take 2 tomatoes and saute it on pan. Take some coconut chutney on blender, add saute tomatoes, 2-3 whole red chillies, 1 tsp degi red chilli powder, some curd. blend it. Red Tomato Chutney is ready.
- Mint Coriander Chutney - Take all the ingredients together and blend it. chutney is ready.
- Now Prepare the platter with dosa, uttpam, chutneys, sambhar, idlis, appam. Bon Appetite!!
Lush greenery, ancient temples, diverse culture, and more importantly Idli, Dosa, and Sambar. Best served with Appam, this delectable fish stew possibly traces its history from the days of Portuguese in India. Here's my dosa with sambar, Mint chutney, and Idli podi 🙂. Hi, Visited ur page only last week and got excited seeing yummy south indian dishes with such a detailed explanation…Tried ur naan without yeast receipe n it came out excellent…was in search of a nyc idli receipe.saw urs n started drooling. For a South Indian meal out in town or in the comfort of your home, bookmark Naivedyam.
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