Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, South Indian lunch. one of my favorites food. For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make South Indian lunch:

1. You need of Ingredients for idli
2. It’s 3 cup of Idli rice
3. It’s 3/4 cup of Sabudana / sago
4. It’s 1 cup of Whole skinless urad dal
5. It’s to taste of Salt
6. Prepare of Ingredients for dosa
7. It’s 1 cup of Raw rice
8. You need 1 cup of Idli rice
9. Prepare 1/2 cup of Urad dal
10. It’s 2 tsp of Chana dal
11. It’s 1/4 cup of Poha/ aval/ flattened rice
12. It’s as needed of Salt
13. It’s of Ingredients for sambar
14. Prepare 1/4 cup of Toor dal heaped
15. It’s 1 of Potato
16. You need 10 of Shallots (small onion)
17. It’s 2 of Green chilli
18. You need 1 of Tomato
19. It’s 1 tsp of Tamarind small marble size
20. You need 1/4 tsp of Turmeric powder
21. Prepare 1 tsp of Jaggery powdered
22. Prepare 1/4 tsp of Asafoetida
23. Prepare 2 tsp of Curry leaves
24. It’s 1 tsp of Coriander leaves
25. It’s to taste of Salt
26. It’s of To Temper
27. You need 3/4 tsp of Mustard seeds
28. It’s 1/2 tsp of Cumin seeds
29. You need 1 spring of Curry leaves
30. Prepare 1 pinch of Asafoetida
31. You need 2 tsp of Oil
32. You need of Ingredients for coconut chutney
33. Prepare 1/2 cup of Grated coconut
34. Prepare 2 tsp of Fried gram dal (pottukadalai)
35. It’s 2 of Green chillies
36. Prepare As needed of water
37. Prepare to taste of salt

Step to make South Indian lunch:

1. METHOD OF IDLI
2. Take the fermented batter. No need to mix again,use the batter as it i
3. Meanwhile keep the steamer ready. Line the moulds with cotton cloth or grease the idli moulds with little oil
4. Pour the batter in each mould. While keeping the plates on the stand second plate deep mould should be over the holes of the first plate.
5. Steam it for 10 to 12 mins on medium flame.
6. Once done remove the stand from the steamer and keep aside for 1 min to cool.
7. Remove the plate from the stand and invert over a plate. Remove the idli plate and sprinkle some water over the backside of the cooked idli Slowly separate the cloth from the Idli Soft fluffy Idlis are ready to serve.
8. METHOD OF DOSA
9. Firstly, in a large bowl, soak 3 cups of rice and methi seeds for at least 5 hour furthermore, soak urad dal for 3 hour
10. Drain the water from urad dal and keep aside. transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
11. Collect it into a large bowl and keep aside. further, blend the soaked rice along with poha adding water if required. transfer to the bowl of urad dal batter.
12. Mix well making sure the batter has combined completely. also clean the sides with your hand.
13. Cover and ferment in a warm place for 8- 12 hour the next day you can see the batter has raised well indicating its well fermented.
14. Further scoop the required batter in a different bowl. and add salt to the batter and mix well.
15. Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
16. Also smear a little oil over it. then cover the dosa for a minute and cook till the bottom of dosa turns golden brown. finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar
17. METHOD OF SAMBHAR
18. Heat oil in a thick bottom pan.
19. Add the mustard seed.Once it crackles add the methi seeds followed by red chilli, curry leaves, asafoetida and shallots fry till the onion turns golden brown.
20. Lower the flame. Add the grated coconut and fry till light brown.
21. Add the sambhar powder and fry for 3 – 4 seconds[ be careful the masala powder should not burn]
22. Immediately add the tamarind juice and jaggery.
23. Increase the flame to medium and cook till oil separates and raw smell of tamarind leave
24. Add the ladies finger and mix well.
25. Add the dal and boil for few minute
26. Once done garnish with finely chopped coriander leave
27. Ready to serve
28. METHOD OF CHUTNEY
29. First grind coconut, chilli, daria dal and salt together without
30. Then add warm water according to the consistency you want and grind.
31. For thick chutney grind it coarsely and add less
32. For thin chutney grind to a smooth paste and add more
33. Transfer it to a bowl.
34. Heat oil in a pan.
35. Add mustard seeds and urad dal.
36. Once they splutter add curryleaves
37. Ready to serve
38. METHOD OF Rava KESARI
39. Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
40. Once the cashews turn golden brown, keep aside. now in the same ghee roast ½ cup bombay rava.
41. Use fine / coarse variety rava. roast on low flame for 5 minutes or till it turns aromatic. keep aside.
42. In a large kadai boil 1 cup
43. Keeping the flame on low, add in ½ cup roasted bombay rava. stir continuously till the rava absorbs water and no lumps are formed.
44. Further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer). keeping the flame on low, stir well till the sugar dissolve
45. Furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
46. Also and ¼ cup ghee and stir continuously.
47. Make sure the mixture is combined well and no lumps are present.
48. Cover and simmer for 2 minutes or till rava gets cooked well completely.
49. Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
50. Mix well till the rava kesari separates from pan.
51. Finally, serve rava kesari / kesari bath as a dessert.

So that’s going to wrap it up with this exceptional food South Indian lunch. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!