Easiest Way to Make Yummy South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney

South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney. Traditional South indian coconut chutney is the perfect accompaniment to idli , dosa , uttpam and vada. Therefore, we get you a full South Indian thali which includes Homemade Soft Idli, Mini Idli, Vegetable Uttapam, Vegetable Sambar, Coconut Chutney and Tomato Chutney. In South India, Dosa, Idli, Vada and Uttapams are made for their daily breakfast, whereas in North India they are usually made for the weekend breakfast.

Idli chutney recipe - Sharing a simple South Indian chutney recipe for beginners that can be served with idli & dosa. The word 'CHUTNEY' is derived from an Indian term 'CHATNI' meaning crushed. In the earlier days, to make a chutney, ingredients were usually crushed to a coarse texture using a stone mortar and a hand pestle. You can have South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney using 69 ingredients and 12 steps. Here is how you cook that.

Ingredients of South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney

1. It's of Dosa, Uttpam, Idli Batter.
2. You need 1 Cup of Urad Split Dal.
3. Prepare 3 Cups of Rice.
4. You need 2 tbsp of chana dal.
5. It's 1 tbsp of methi dana/ Fenugreek seeds.
6. Prepare to taste of Salt.
7. You need of Appam.
8. It's 1-2 cup of Dosa Batter.
9. Prepare 1 cup of chana dal.
10. You need to taste of Salt.
11. Prepare 1 inch of ginger.
12. It's of Coconut Chutney.
13. You need 1/2 cup of coconut.
14. You need 1/2 cup of curd.
15. It's 1-2 tbs of chana dal soaked.
16. It's to taste of salt.
17. Prepare 2-3 of green chillies.
18. Prepare 1-2 of whole red chillies.
19. Prepare 1-2 tbsp of mustard seeds.
20. Prepare pinch of hing.
21. Prepare 4-5 of curry leaves.
22. It's As needed of oil for tadka and saute.
23. It's of Red Tomato Chutney.
24. It's As needed of coconut chutney.
25. It's 2 of tomatoes.
26. It's 2-3 of whole red chiilies.
27. Prepare to taste of salt.
28. Prepare of Mint Coriander Chutney.
29. It's 50-100 gms of coriander leaves.
30. You need 50 gms of pudina.
31. It's pinch of hing.
32. Prepare to taste of salt.
33. Prepare of roasted jeera powder.
34. You need 3-4 of garlic cloves.
35. You need 1 inch of ginger.
36. Prepare 1-2 tsp of chaat masala/ jaljeera masala.
37. It's 1 of raw mango.
38. It's 1-2 of ice cubes.
39. You need 2-3 of green chiilies.
40. It's of Sambhar.
41. It's 1/2 cup of Arhar Dal/ Toor Dal.
42. You need to taste of salt.
43. You need 2 tsp of haldi.
44. You need 1/2 tsp of hing.
45. Prepare 1-2 tsp of Mustard Seeds.
46. It's 4-5 of curry leaves.
47. You need 2-3 of whole red chillies.
48. It's 2 of onions.
49. It's 3 of tomatoes.
50. You need 1-2 of brinjal small.
51. Prepare 1 of carrot.
52. Prepare 4-5 of french beans.
53. It's 1 of capsicum.
54. You need 2 tsp of red chilli powder.
55. You need 2 tsp of sambhar masala.
56. It's 1-2 tsp of dhaniya powder.
57. Prepare 1/2 tsp of garam masala.
58. You need 1 tsp of Fenugreek seeds.
59. You need 1 of Raw Mango(optional).
60. It's of few Imli(optional).
61. Prepare 1-2 of Lemon (optional).
62. You need 1 inch of ginger.
63. You need 4-5 of garlic cloves.
64. You need 1-2 of green chillies.
65. You need of Veggies For Uttpam.
66. You need 1 of chopped onion.
67. You need 1 of chopped carrot.
68. Prepare 1 of chopped capsicum.
69. It's 1 of chopped tomato.

Due to the slow crushing, the chutney would taste very flavorful. Uttapam (aka Uttappa or Oothapam) is yet another healthy breakfast recipe from South Indian cuisine prepared with a common rice and urad dal batter used for preparing Idli and dosa. However, unlike Dosa, Uttapam is little thicker and is topped with different types of veggies like onion, tomato, capsicum, carrot, green chilli, sweet corn etc. South Indian Sambar recipe or sambhar recipe for dosa, idli or vada with step by step pictures - A delicious lentil recipe made in south indian style.

South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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.
7. 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..
8. 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..
9. 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.
10. 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..
11. Mint Coriander Chutney - Take all the ingredients together and blend it. chutney is ready..
12. Now Prepare the platter with dosa, uttpam, chutneys, sambhar, idlis, appam. Bon Appetite!!.

Best served with Dosa, Idli or vada. Dosas are my favorite breakfast dish. I also have dosa in dinner. Don't feel odd 🙂 that's totally normal in a Gujarati household. Idli or idly (pronunciation (help · info)) (/ ɪ d l iː /) are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India especially Tamilnadu and among Tamils in Sri Lanka.