Tricolor South Indian Breakfast Recipe
Ingredients
| Rice | 2 Cup (32 tbs) | |
| Udad | 1 Cup (16 tbs) | |
| Fenugreek seeds | 2 Teaspoon | |
| Carrot | 1⁄4 Cup (4 tbs) | |
| Spinach | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste | |
| Oil | 5 Teaspoon (For greasing) |
Nutrition Facts
Serving size: Complete recipe
Calories 1626 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 0.83 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 466.5 mg19.4%
Total Carbohydrates 356 g118.6%
Dietary Fiber 21 g84.2%
Sugars 2 g
Protein 42 g83.8%
Vitamin A 121.9% Vitamin C 7.4%
Calcium 52.1% Iron 43.9%
*Based on a 2000 Calorie diet
Things You Will Need
Mini Idli PlateIdli Cooker / Steamer
Dosa tava / Frying pan
Gundponglu Plate
Directions
• Soak rice, fenugreek seeds, and udad dal for 4 to 5 hours.
• Grind it to a thick idli/dosa batter consistency.
• Allow the batter to ferment overnight.
• Puree carrots and spinach separately.
• Divide the batter into 3 parts.
• Add carrot puree to one and spinach puree to the other. Let the third part remain white.
• Season each batter with salt and you are ready.
Preparing Mini Idli Skewers
• Grease a mini idli plate and pour 1 teaspoon of each of the batters in the separate slots.
• Steam for 10 minutes in a steamer or idli cooker.
• Once done, cool the plate and remove the idlis using a flat spoon.
• To serve insert 3 idlis into each kebab skewers or toothpicks (follow the orange – white - green order)
• Serve with sambhar
Preparing Topi Dosa
• Grease a non-stick dosa tava.
• Pour a small spoon of red dosa batter in the center and flatten it to a small round.
• Immediately pour the white dosa batter around the red circle such that the 2 batters slightly mix at the edges (this will prevent the rings from separating)
• Pour the green batter round the white dosa ring. Again, make sure that the 2 batter slightly mix at the edges.
• Cook on the tava till crisp. Add more oil to the edges if desired.
• Once done, using a steel spatula cut the dosa from any edge to the center.
• Remove the dosa from the tava and shape it in form of a topi (cone).
• Serve with a potato filling.
Preparing Layered Gundponglu
• Grease the slots of a Gundponglu plate ( it is a frying pan with circular molds to hold the batter, if you cannot find one, you can use a iron muffin pan or a small tadka bowl)
• Pour a small amount of red batter in each slot. Wait for few seconds and pour white batter followed by the green batter.
• Cover and cook over medium low heat until the edges turn golden brown.
• Remove and serve hot with coconut chutney
• Grind it to a thick idli/dosa batter consistency.
• Allow the batter to ferment overnight.
• Puree carrots and spinach separately.
• Divide the batter into 3 parts.
• Add carrot puree to one and spinach puree to the other. Let the third part remain white.
• Season each batter with salt and you are ready.
Preparing Mini Idli Skewers
• Grease a mini idli plate and pour 1 teaspoon of each of the batters in the separate slots.
• Steam for 10 minutes in a steamer or idli cooker.
• Once done, cool the plate and remove the idlis using a flat spoon.
• To serve insert 3 idlis into each kebab skewers or toothpicks (follow the orange – white - green order)
• Serve with sambhar
Preparing Topi Dosa
• Grease a non-stick dosa tava.
• Pour a small spoon of red dosa batter in the center and flatten it to a small round.
• Immediately pour the white dosa batter around the red circle such that the 2 batters slightly mix at the edges (this will prevent the rings from separating)
• Pour the green batter round the white dosa ring. Again, make sure that the 2 batter slightly mix at the edges.
• Cook on the tava till crisp. Add more oil to the edges if desired.
• Once done, using a steel spatula cut the dosa from any edge to the center.
• Remove the dosa from the tava and shape it in form of a topi (cone).
• Serve with a potato filling.
Preparing Layered Gundponglu
• Grease the slots of a Gundponglu plate ( it is a frying pan with circular molds to hold the batter, if you cannot find one, you can use a iron muffin pan or a small tadka bowl)
• Pour a small amount of red batter in each slot. Wait for few seconds and pour white batter followed by the green batter.
• Cover and cook over medium low heat until the edges turn golden brown.
• Remove and serve hot with coconut chutney
Comments
Comments: 1 |
Add a Comment
bronzegoddess_bright says :
If this isn't the cutest food on a plate yet?!!
Posted on: 30 May 2013 - 1:53am
Chef
