South Indian Breakfast Platter

Step 1

Soak 1 cup urad dal in water for 4 hours, then drain and grind with a little water to a smooth, fluffy batter. Mix in 0.5 cup rice flour and salt, and let it ferment overnight or for 8 hours.

Step 2

For the vada, chop 1 onion finely and mix into half the batter with 1 sprig of curry leaves. Heat 2 cups oil in a deep pan over medium-high until a drop of batter sizzles. Shape small discs with a hole in the center and fry until golden brown, about 4-5 minutes per side. Drain on paper towels.

Step 3

For the dosa, thin the remaining batter with water to a pouring consistency. Heat a non-stick skillet over medium, pour a ladleful of batter, and spread it thin. Drizzle a little oil around the edges and cook until the bottom is golden and crisp, about 2-3 minutes. Fold and remove.

Step 4

For the sambar, in a pot, add 2 cups water, 2 tbsp sambar powder, 1 tbsp tamarind paste, and salt. Bring to a boil, then simmer for 10 minutes until the flavors meld and it thickens slightly. Add a sprig of curry leaves for aroma.

Step 5

For the chutney, blend 1 cup coconut with a little water and salt to a smooth paste. Serve the vada and dosa with the sambar and chutney, along with sliced onions, tomatoes, and cucumbers on the side.

Step 6

Enjoy the platter while everything is warm and crisp.