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The ingredients needed to make South Indian Thali-Uttapam, Neer Dosa, Sambhar, coconut chutney:
- Take For Sambhar
- Provide 1/2 cup Arhar dal
- Get 1 cup chopped bottle gourd
- Take 1 carrot chopped
- Use 1/4 cup beans chopped
- Use 1/2 cup cauliflower chopped
- You need 1/4 cup peas
- Get 3 onions slices
- Get 2 tomatoes grated
- Take 8-10 curry leaves
- Provide 1/2 spoon mustard seeds
- Use 1/2 cup imli water
- You need 2 dried red Chilli
- Use 4-5 cup water
- Provide To taste Salt
- Take 1 tsp Red chilli powder
- Get 3-4 teaspoon sambar masala
- Prepare Pinch turmeric
- Get As needed Oil for tadka
- You need For coconut chutney
- Provide 2 teaspoon peanuts
- Use 2 teaspoon Chana dal
- You need 1/2 cup frest coconut chopped
- Prepare 2 dried red Chilli
- Use 1/2 teaspoon mustard seeds
- Get 5-6 curry leaves
- Use 1 green chilli
- Get 1/2 inch ginger
- Prepare As needed Oil for tadka
- Provide For Neer Dosa
- Prepare 1 cup rice soaked overnight in water
- Prepare For Uttapam
- Prepare 1 cup Rawa
- Prepare 1-2 spoon curd
- Get To taste Salt, pepper
- Use As required water
- Get 1 Chopped mix onions
- Prepare 1 tomatoes
- Provide As needed coriander leaves
Steps to make South Indian Thali-Uttapam, Neer Dosa, Sambhar, coconut chutney:
- For sambar, pressure cook dal and all veggies except peas and cauliflower with water for 2 whistles and 10 minutes on low flame. Add salt and turmeric in pressure cooker.
- Boil cauliflower and peas separately.
- Now for tadka, heat a spoon of oil in a pan and mustard seeds, dried chillies and curry leaves. Then add onions. Cook till translucent. Add tomatoes, salt, Chilli powder and sambar masala
- Add boiled cauliflower and peas to the tadka and cook for a while. Now add the sambhar, imli water and let it boil for a few minutes. Sambar is ready.
- For Chutney : Dry Roast peanuts and Chana daal. Grind this with coconut, green chilli and ginger. Add water and salt as required.
- Add a spoon of oil in a pan. Add mustard seeds, curry leaved and dry Chillies and saute for a min. Add the tadka to the chutney.
- For Neer Dosa, drain and grind rice into a smooth batter with salt. Add enough water as required.
- On a non stick pan, brush some oil and spread batter evenly and cook from one side. Neer dosa is ready.
- For Uttapam, mix Rawa with curd and water and make smooth batter. Keep it covered for 15 minutes.
- Spread thick layer of batter on a pan and spread Veggies, salt, chilli powder on it. Press them a bit. Cook from both sides. Uttapam is ready.
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