Tricolor South Indian Breakfast

smruti's picture

Jan. 28, 2013

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)

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

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 163Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 46 mg1.92%

Total Carbohydrates 36 g12%

Dietary Fiber 2 g8%

Sugars

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet