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If you are having trouble lately in the kitchen when it pertains to obtaining your cuisine just right, you are not alone. Many people have all-natural cooking ability yet not quite sufficient know-how to cook with perfection. This South Indian Thali - Dosa, Idli, Appam, Uttpam, Sambhar, Chutney dish is a good start, very easy to cook as well as delicious.

Provide Dosa, Uttpam, Idli Batter.
Use Urad Split Dal.
Prepare Rice.
Prepare chana dal.
You need to prepare methi dana/ Fenugreek seeds.
You need Salt.
You need Appam.
You need to prepare Dosa Batter.
Prepare chana dal.
Provide Salt.
You need to prepare ginger.
Use Coconut Chutney.
You need coconut.
You need to prepare curd.
Provide chana dal soaked.
Use salt.
Prepare green chillies.
Provide whole red chillies.
You need mustard seeds.
You need hing.
You need curry leaves.
You need to prepare oil for tadka and saute.
You need Red Tomato Chutney.
You need coconut chutney.
You need to prepare tomatoes.
You need whole red chiilies.
Use salt.
You need Mint Coriander Chutney.
Prepare coriander leaves.
You need pudina.
You need hing.
Provide salt.
Prepare roasted jeera powder.
Prepare garlic cloves.
You need ginger.
You need to prepare chaat masala/ jaljeera masala.
You need raw mango.
You need to prepare ice cubes.
You need to prepare green chiilies.
Prepare Sambhar.
Provide Arhar Dal/ Toor Dal.
Use salt.
You need to prepare haldi.
You need to prepare hing.
Use Mustard Seeds.
You need to prepare curry leaves.
You need whole red chillies.
You need to prepare onions.
Provide tomatoes.
You need to prepare brinjal small.
Prepare carrot.
Use french beans.
Provide capsicum.
Use red chilli powder.
Use sambhar masala.
Provide dhaniya powder.
Use garam masala.
Use Fenugreek seeds.
Use Raw Mango(optional).
Prepare few Imli(optional).
Use Lemon (optional).
Use ginger.
You need to prepare garlic cloves.
Provide green chillies.
Provide Veggies For Uttpam.
Prepare chopped onion.
You need chopped carrot.
You need chopped capsicum.
Prepare chopped tomato.

Short Tips:

- In order to make the procedure of cooking less complicated, you need to take to time to make large quantities of meat or veggie stock and also shop it in the freezer. Not only is making your own stock less costly than buying it from a retailer, however it makes it simple to keep a big supply handy. Just freeze the stock in little and also plainly classified parts and after that get what you require when you need it!

Soak urad dal, rice, chana dal, methi dana overnight with quantity mentioned above. Next day blend all the things together. Add some water to give it a thick and runny texture. Keep the batter covered for around 5-6 hours. Donot add salt until now..
Once batter is rested and is fermented,beat the batter gently and add some salt and pinch of eno to the batter. Now take the non stick tava/ dosa tava. Heat it and sprinkle some water on it. Rub the tava with napkin or kitchen cloth.now take the batter in the karchi and pour it on the tava. now spread the batter in round motion very gently till it covers the complete tava. Sprinkle some oil.Repeat the process for another dosa..
Uttpam - Take the same dosa batter and pour a some batter on tawa with ladle. Donot spread the batter like dosa. Add some chopped veggies mentioned above. Sprinkle some black.peper powder, salt. Sprinkle some oil..Cook on low heat for 3-4 mins. Now flip it to another side and cook it for 1 min. Now Uttpam is ready..
Appam - Soak chana dal over night. Blend it with some water. batter should be medium thick. Keep it aside for 5-6 hours. once fermented, add 1-2 cup of fermented dosa batter. mix it well.add some salt. add grated ginger. mix well. now take appam/ appe/ paniyarram pan and put it on very low heat. brush some oil. Add the batter in the pan one by one. close the lead. let it cook on low heat for 4-5 mins. Now turn all the appams on other side. Let it cook for 2-3 mins. Appam are ready..
Idli - Take the fermented dosa batter and add it in the idli utensil. Cook it for 6 mins in microwave or for 10-12 mins in cooker..
Sambhar - Boil Arhar dal with some salt, haldi and pinch of hing. Here I have not used imli, so I have put some pieces of raw mango along with dal while boiling it. Raw mango will add very tangy flavour to thr sambhar. let it cook for 10-15 min on low heat. Now with help of madani, mix the dal and make.sure that dal is dissolved completely. add some more.water for medium thin consitancy.
Tadka for Sambhar - Add 2-3 tbsp mustard oil. Add fenugreek seeds, mustard seeds, 2 whole red chillies, curry leaves, 1-2 green chillies chopped, chopped ginger garlic. Let it cook for 30 secs. Add 2 sliced onions and cook it for 30sec to 1 min. Add chopped tomatoes. Cook it for 1-2 minutes. Add red chilli powder, salt to taste, dhaniya powder, garam masala,haldi, sambhar masala. mix it well. Now add cut brinjal pieces, cut french beans, cut carrot. mix it well and cook it for 2 min..
Add cut capsicum and cook it for 1-2 minutes. add the dal and some water to adjust the consistency. Cover it will lead and bring it to boil. As i have already added raw mango in dal, so i have not used imli. if you are not adding raw mango, u can soak some imli in water and add the paste in sambhar. You can also use lemon juice if u wish to skip raw mango and imli. Boil it for 5-10 mins. Sambhar is ready..
Coconut Chutney - Take 1/2 cup coconut pieces, 1/2 curd, 2-3 green chillies, salt to taste, some roasted chana dal. Blend it together to make a paste. Tadka - Take 1-2 tsp oil. heat it. add pinch of hing, mustard seeds, curry leaves, 2 red whole chillies. turn off the heat when mustard seeds starts to.pop. Add the tadka in the chutney. Coconut chutney is ready.
Red Tomato Coconut Chutney - Take 2 tomatoes and saute it on pan. Take some coconut chutney on blender, add saute tomatoes, 2-3 whole red chillies, 1 tsp degi red chilli powder, some curd. blend it. Red Tomato Chutney is ready..
Mint Coriander Chutney - Take all the ingredients together and blend it. chutney is ready..
Now Prepare the platter with dosa, uttpam, chutneys, sambhar, idlis, appam. Bon Appetite!!.

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