South Indian Breakfast Platter # 2

Recipe Cooked, Photographed and Written by Praveena

PrepTime:30 mins CookTime:40 mins Cuisine:Indian

This South Indian breakfast / brunch platter is lentil based, made with basic ingredients from any pantry and needs only little prep work. It has all that my little son loves to eat (except for the chutney). Made this for the weekend brunch, kept us all fill until supper time.

Tiffin:1) Capsicum Punugulu / Bell Pepper – Lentils Balls 2) Undrallu / Steamed Rice Dumplings Condiment: Andhra Allam Pachadi / Ginger Chutney Dessert: Semiya Payasam / Vermicelli Milk Pudding

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Breakfast recipes collection⇒ Breakfast / Tiffin

My Daily thali / platters⇒ Bhojanam / Thali / Meal Platter

My Festive Thali(s) / Platter(s)⇒ Vindhu Bhojanam / Festive Lunch

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Click each link below for its details, recipes with step wise pics & tips

Click each link below for its details, recipes with step wise pics & tips

TIPS & PLAN TO FOLLOW:

First thing to do in the morning, is to soak the urad dal needed for the punugulu / lentil balls. Between 2-3 hrs of soaking is enough.

For this breakfast / brunch platter, parallel cooking works well. Started with all the chopping needed, capsicum for punugulu, dry fruits for payasam, ginger & jaggery for the chutney.

Next,I cooked the batter for dumplings on stove-top and parallely I grind the batter for lentil balls / punugulu.

Then started frying the punugulu / lentil balls on stove-top, simultaneously started cooking payasam on the other burner.

Of course, used my small mixie / blender for the chutney. Steamed the undrallu/dumplings on stove-top. These can be steamed in Instant Pot for 10 mins, under steam mode on high pressure, with valve open.

All items made simultaneously but attentively. Multi-tasking and using all gadgets available is the key.