How to Prepare Delicious Kerala platter

How to Prepare Delicious Kerala platter Delicious, fresh and tasty.

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You can cook Kerala platter using 18 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Kerala platter

1. You need 1 cup of Urad daal.

2. It’s 3 cup of Rice.

3. It’s 4 of Potato boiled.

4. It’s 2 of Onion.

5. You need 1 tsp of Mustard seeds.

6. Prepare 1 cup of Arhar daal.

7. Prepare 1/4 of small Bottle gourd.

8. It’s 1 of Brinjal.

9. You need 2 of Green chilli.

10. It’s 1/2 cup of Curry leaves.

11. You need 2 tbsp of Oil.

12. You need 1 tsp of Red chilli powder.

13. Prepare 1/2 tsp of Turmeric powder.

14. It’s 1 tsp of Coriander powder.

15. You need 1 tsp of Salt.

16. You need 1 of tomato.

17. You need 2 of Red chilli dry.

18. It’s 2 tsp of Tamarind chutney.

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Kerala platter step by step

1. Soak urad daal and rice for 6-8 hours.

2. Grind them to a paste.

3. Let it ferment overnight.

4. For dosa pour a ladle full of batter over tawa turn and cook on other side too..

5. For aloo masala heat oil in a pan.

6. Crackle mustard seeds and green chilli.

7. Add chopped onions.

8. Add turmeric powder red chilli powder and mashed potatoes.add chopped coriander leaves.masala ready..

9. For sambhar pressure cook arhar daal with turmeric powder salt and chopped veggies..

10. Prepare tempering of mustard seeds, curry leaves, red chilli dry sambhar masala and pour over cooked daal.yum sambhar ready.

11. Prepare idlis in idli stand.

12. For uttapam chop onion tomato green chilli coriander leaves finely.

13. Pour a ladle full of batter over heated tawa.

14. Spread chopped veggies salt red chilli powder.cook it for some time.turn and cook on other side.uttapam ready to be served..

15. For fried idlis cut idlus into small pieces.heat oil in kadai add mustard seeds curry leaves green chilli add idlis in it.mix nicely..

16. For bhajiyas -add chopped onions green chilli in batter and deep fry bhajiyas in oil..

17. Green chutney, coconut,tamarind chutney are pretty prepared..

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