South Indian Platter with Coconut

Name: South Indian Platter with Coconut
Total time: 10800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 Cup Grated coconut for whole platter; 3 Cup Broken Rice (or any rice); 1 cup Whole Urad Dal (skinned) or split Urad Dal; 1/2 tablespoon Fenugreek Seeds (methi); to taste Salt; Oil, for greasing; 1bunch Coriander Leaves; 3/4 cup tur dal (can use a mix of moong, tur and masoor); 1.1/2tsp tamarind paste; 1 tbsp. coriander seeds; 1 tbsp. Chana dal; 1 tsp urad dal; 1/4-1/2 tsp cumin; 1 medium onion, chopped; 1 – 2 green chilies, chopped; 1 Tbs. ghee (clarified butter) or regular butter; 1/2 tsp. black mustard seeds; 1/2 tsp. chana dal; 1 sprig curry leaves; 1/2 tsp. turmeric powder; 2 large potatoes boiled

Sadhana Mohindra @cook_12095969

#cookingwithcoconut
#Post..13

Sadhana Mohindra @cook_12095969

#cookingwithcoconut
#Post..13

Saved

Ingredients

2-3 hours

8 servings

2 CupGrated coconut for whole platter
3 CupBroken Rice (or any rice)
1 cupWhole Urad Dal (skinned) or split Urad Dal
1/2 tablespoonFenugreek Seeds (methi)
to tasteSalt
Oil, for greasing
1bunchCoriander Leaves
3/4 cuptur dal (can use a mix of moong, tur and masoor)
1.1/2tsp tamarind paste
1 tbsp.coriander seeds
1 tbsp.Chana dal
1 tspurad dal
1/4-1/2 tspcumin
1medium onion, chopped
1– 2 green chilies, chopped
1 Tbs.ghee (clarified butter) or regular butter
1/2 tsp.black mustard seeds
1/2 tsp.chana dal
1 sprigcurry leaves
1/2 tsp.turmeric powder
2large potatoes boiled

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Steps

2-3 hours

1

To make the Idli Batter
Wash the rice,fenugreek seeds dal. Soak them, in enough water for 4-5 hours or overnight.
Drain the rice and with little water, grind them to a coarse paste in the mixer.
Drain the dal and again adding water little by little, grind it to a fine paste. While the rice paste is coarse, the Dal paste is very fine. Grind it till there are bubbles in the paste. Add water accordingly but not too much.
Mix together the rice and dal paste. Add in salt.
2

Gently mix the batter once. Don’t mix it vigorously or too often as it would remove all the air in the batter.Rub a little oil on each of the idli moulds.
Drop spoonfuls of batter in each mould. Add about 1” deep water in your idli steamer. Place the idli stand in the steamer and close. Steam on high for 5 minutes.
Reduce heat and steam on low for 10 minutes. Open the steamer carefully and check the idli by inserting a clean knife. If the knife comes out clean, idli is done. Serve hot.
3

Prepare coconut and Coriander Chutney and fill the Chutney as stuffing in Idli while preparing.
4

How to make sambar
Add 5 cups of water to a pot, add the chopped veggies and cook until soft.
When the water turns slightly hot, transfer about ¼ cup hot water with a ladle to a separate bowl and soak tamarind in it.
When the pressure goes off, mash the dal to smooth. The dal needs to be very smooth otherwise it doesn’t taste good.
When the vegetables are completely cooked, add sambhar powder and salt. Cook for 3 to 5 minutes.
Pour the tamarind pulp, filtered if you desire.
5

Add smooth dal, mix well to blend the dal with water. Bring it to a boil. Check if there is enough salt and sourness. If needed add more. Add coriander leaves and stir.
Meanwhile, heat another pan with oil or ghee.I add gun powder
6

Add mustard cumin and methi. When they begin to sizzle, add curry leaves,grated coconut 🥥 broken red chilli. When the leaves turn crisp, off the heat add hing.
Pour this seasoning to the sambar. Stir well. Simmer for 2 to 3 minutes for the sambar to become flavorful.
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Prepare Dosa Batter:Soak rice and urad dal in separate bowls for 4-6 hours. Strain.
Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.
Salt to taste.
Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.
Prepare Masala Dosa Filling: Add oil or ghee to a skillet.
Add mustard seeds and chana dal.
Shake mixture over the flame until golden brown.
Add
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Add grated coconut 🥥 Add curry leaves (whole leaf), green chiles, and onions.
Sprinkle turmeric powder and salt (for taste). Stir.
Break up boiled potato into small chunks and add them to your mixture. Add water and stir.
Prepare Masala Dosa: Pour dosa mixture into a small bowl with a flat bottom.
Pour batter into a greased skillet.
Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.
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Brush on ghee (or regular butter) to frying dosa.
Place filling near the center of the dosa.
Lightly lift the edges of the dosa.
Begin rolling from the edge of the dosa as you would a wrap.
Remove dosa from hot top or skillet.Serve Masala dosa with hot sambhar and coconut Chutneys.
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For South Indian dishes I prepare gun powder by roasting curry leaves,red chillies,ChanaDal,coconut powder then grind to a fine powder.It makes the flavour and taste of South Indian dishes very fantastic.
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