Receta South Indian Breakfast Thali

by Nisha

Perfect for the weekends when we mostly combine breakfast and lunch together.  A very simple yet satisfying meal.  The spread includes Sambhar Vadadi Uthappam (Recipe below) Coconut Chutney Onion Tomato Chutney Sambhar Kesari Even though it requires a lot more work, that too on a weekend, many of the items can be prepared ahead. Kesari, sambhar and chutney can be made the night before. So, all you have left is the uthapam and vadai. :)     The recipe for Uthapam is adapted from Sandhya's My Cooking Journey. I had bookmrked it long time back and finally found time to do it. Its  her mom's recipe and exclusively prepared for making Uthapam. Generally we make uthappam with the left over dosa batter.  Uthappam Soft and thick dosa loaded with finely chopped onions and chillies and coriander leaves Prep Time: | Cook Time: | Total Time: | Serves: 5-6 Ingredients 1 Cup Idly Rice  1 Cup Pacharisi | Raw Rice (normal rice variety) 1/2 Cup Ulutham Parupu| Urad dahl 1/4 Cup Tuvaram Parupu | Toor dahl 2 tsp Methi seeds Salt as needed For Uthapam Finely chopped small onions, as needed (1) Finely chopped coriander Finely chopped chillies (optional) Instructions Soak both the rice and dahl & Methi overnight or for atleast 6 hours. Then, drain the water (reserve) and grind the dahl to a smooth batter.  Transfer it to a wide bowl. In the same mixer/grinder, grind the rice. The batter should look smooth but when you touch it, the grains should be slightly felt. This helps in giving a crispier dosa.  Mix both the batter, add salt and leave it overnight for fermentation.  Once the better ferments, store it in the refrigerator. When you prepare the dosa, bring the batter to room temperature.  Just as you would make dosa, pour the batter in a dosa pan / cast iron pan. It should be slightly thick.  Before the batter could dry on top, sprinkle the onion mix covering almost the whole of dosa. With the help of spatula, press it, so that it sticks properly. Then cook on both sides and serve it warm.  Serving Serve this with chutney or/and sambhar. Also, milagai podi (spice powder especially for idly/dosa) is an absolute choice.  Notes To get the authentic taste, try to use the Indian variety small onion. For those outside of India, it will be difficult to source this. The shallot varieties or the small onions available in non Indian store does not match the taste of the Indian small onions. They have a unique flavour.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 74 here.