IDLI AND UTTAPAM BATTER. Wash and soak dal and rice in lots of water for 8 hours. Grind it and leave it for another 8 hours for fermentation.In the batter add salt, one spoon of oil.

Now grease the idli maker. Pour a laddle full of batter in each. In around 15 minutes Idli is ready.

Take it out and let it cool for sometime before taking it out with knife.

For Uttapam pour a ladfle of batter on a greased nonstick tava. Spread chopped onion, tomatoes, coriander leaves and green chilli and cover it.

Leave it for five minutes. Now open the lid and cook in tje high flame before flipping and cooking on the other side.

Chutney

Take roasted peanuts, One small coconut (with water) handful of coriander leaves two garlic pods two to three gree chilli salt some water and grind.

Now add a small bowl of curd and add tadka of rai, meethi neem.

Sambhar

Wash dal and keep it aside. Now take chopped onion, tomatoes, lauki, lady finger, grated ginget, green chilli, sambhar masala, salt and wayer in the cooker and give it one whistle and leave it on low flame for 20 minutes.

When the pressure releases afd cubed pumpkin and tadka of meethi neem, cumin.

Add lemon juice and red chilli powder according to your taste. Take one more whistle and Njoyy.

Serve it with cut fruits, mattha and cappuccino. I think fruits should be enjoyed first thing in the morning. C healthy U and healthy family. Njoyy