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Mini Tiffin Recipe in Tamil/Breakfast Receipes at Home

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MINI TIFFIN is a south Indian breakfast traditions are unwavering and widely celebrated as being diverse and delicious.

MEDHU VADAI:
Soak urad dal for 2 hour at least. 
Grind urad dal with only little water till fluffy. 
Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.Now mix well,keep aside and  heat enough oil in kada.
Now wet your right hand well and make a small ball.
And use ur thumb to make hole in the middle.
and drop it in oil.
Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.

IDLI:
Idli rice,whole urad dal, fenugreek,wash, soak, grind the batter in a wet grinder and add salt to taste.Heat 2 cups water in the idli pot and by the time you place the idli plates in the pot, the water will bubbling and the cooking will start instantly.
Grease the indents of the idli plates with a drop of oil in each indent.
Pour the batter into each indent filling it.
Place the plates into the pot and close with lid.
Steam for 4 to 5 mins over medium flame.
Dip a flat spoon in water and run it along the indent to remove the cooked idlis from the plates.
Serve these soft and spongy idlis, piping hot with any chutney of your choice or sambar.

Dosa:
Same like idli batter, Heat up a dosa pan, keep the flame a t medium high. Drizzle a few drops of oil and cook for a minute or until the base turns slightly brown.Flip to the other side and cook for another minute. Flip again, fold and transfer.Serve hot with choice of chutney and sambar. 

Sambar:
first you cook toor dal and Mix it well.In a kadhai,drumsticks,1/4 cup diced brinjal, 1/4 cup chopped tomato, 1 tsp sambhar powder, 1/4 tsp salt, water as required, mix, cover and allow it to cook well.In a heated pan, add 1 tsp oil.Add 1/4 tsp rai, 1/4 tsp hing, 1 red chilli, and saute for a minute. add tempering in the sambar.Add 1 tsp chopped coriander leaves and curry leaves,Serve hot with idil and dosai.

WHITE CHUTNEY:
Grind grated coconut, Fried grams and green chilli well in mixture jar.

POORI:
Add water to the mixture and make a smooth and soft dough.Take a small portion and roll it out using rolling pin.Heat oil in a kadhai for deep frying and fry the pooris in it.Deep fry till the pooris are golden and serve hot.

SWEET PONGAL:
Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles
Once the pressure is released,open and mix some more milk,just to mash and mix well.
add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.Switch on the stove and keep on stirring well in a low-medium flame.Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.Add fried cashew, raisins,powdered elachi and the other optional ingredients lastly and mix well.

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