Idli, Uddina Vada, Chutney and Sambar | Ulthuparppu Vade

 I had made for breakfast Idli, Uddina Vada, Chutney and Sambar

Ingredients for Idli

1. 1 Cup Idli Rava
2. 3/4 Cup Urad Dal
3. Pinch of Baking powder (Optional)
4. Salt to taste

Method for Idli

1. Soak urad dal for 5 hours before grinding the urad dal. Soak idli rava in the warm water
2. Grind the Uraddal into a smooth batter and mix well with the idli rava
3. Add salt, baking powder and allow to ferment for 8 to 10 hours
4. Take a idli stand with idli plates, grease the oil Pour idli batter
5. Place it in the pressure cooker without weight valve and steam cook for10 minutes

Ingredients for Uddina Vada

• 1 cup Urad dal
• Crushed black pepper - 10 count
• Crushed Coconut - 2 tbsp
• Curry Leaves - few
• Salt to taste
• Oil for deep fry

Method for Uddina Vada

1. Soak urad dal and moong dal for 6 to 8 hours. Drain water.Grind into a smooth paste using little water.
2. Mix pepper, salt, coconut pieces and curry leaves
3. Heat oil in a pan
4. Take a plastic sheet and grease with water. Make a small ball and press it on the plastic sheet , Make a small hole in the center or apply water to your palm take a little portion of batter and make it round shape in the center make a hole and slowly drop it into the hot oil
5. 
   
6. Deep fry till golden in the medium flame

Coconut Chutney
Ingredients

• 1 cup coconut
• 3 tsp Chana dal
• 4 to 5 Green chillies
• Coriander leaves
• 1 tsp tamarind paste
• Salt to taste
• Water

For Seasoning

1. Oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Asafoetida / Hing a pinch
4. Urad dal - 1 tsp

Method

1. Fry chana dal and chillies
2. Grind them along with above ingredients using enough water
3. Heat oil add mustard seeds allow to splutter
4. Add hing, urad dal stirfry
5. Add into the chutney

Sambar
Ingredients

1. Any vegetables
2. Coconut - 1/4 cup
3. Sambar powder - 2 tsp
4. Salt to taste
5. Jaggery - 1/2 tsp
6. Tamarind paste - 1 tsp

For seasoning

1. Oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Curry leaves - 1 stalk
4. Red chillies - 2
5. Asafoetida / Hing a pinch

Method

• Grind the coconut and sambar powder using a bit of water
• Cook vegetables in the pressure pan
• Add grinded paste into the pan and add vegetables
• Add salt, tamarind paste and jaggery boil
• Heat oil in a pan add mustard allow to splutter
• Add hing, chillies, curry leaves fry them
• Add into sambar

Ready to eat idli vada sambar

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