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Restaurants›Spice Delight Vegan and Vegetarian Restaurant›Complete Healthy Morning Breakfast Combo Recipe

Complete Healthy Morning Breakfast Combo Recipe

Name: Spice Delight Vegan and Vegetarian Restaurants Complete Healthy Morning Breakfast Combo Recipe
Cook time: 2 h
Total time: 2 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 1 cups parboiled rice (idli rice); 0.25 cups urad dal (split black gram, skinless); 0.25 tsp fenugreek seeds (methi); 0.75 cups water (for soaking/grinding; approximate); 0.5 tsp salt; 1 tsp vegetable oil (to grease moulds); 0.5 cups urad dal (split black gram, skinless); 1 tsp green chilies, finely chopped; 0.5 tsp ginger, finely grated; 4 leaves curry leaves, finely chopped; 0.25 tsp black peppercorns, crushed (optional); 0.5 tsp salt; 300 ml oil (for deep frying); 2 tbsp onion, finely chopped (optional); 1 tsp rice flour (for binding dusting); 0.5 cups rava / semolina (coarse); 0.75 cups water; 0.5 tsp mustard seeds; 0.5 tsp urad dal (split black gram); 0.5 tsp chana dal (optional); 1 tsp green chilies, slit; 0.5 tsp ginger, finely chopped; 2 tbsp onion, finely chopped; 3 tbsp mixed vegetables (carrot, peas, beans), finely diced; 4 leaves curry leaves; 4 pieces cashew halves (optional); 0.5 tsp lemon juice; 0.5 tsp salt; 1 tsp oil or ghee; 0.25 cups fresh grated coconut

Inspired by Spice Delight Vegan and Vegetarian Restaurant

Time2h

Serves1

A robust and complete South Indian breakfast feast, perfect for a healthy start. This combo includes exactly: 2 soft, steamed, porous Idlis, 2 crispy, golden-brown Medu Vadas, An 8oz portion of our textured, vegetable-speckled Rava Upma, 2 fresh chutneys (Coconut and Tomato-Mint), And a substantial 16oz serving of our flavorful, vegetable-packed Sambar

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Ingredients

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Idli (2 soft steamed idlis)

1 cups parboiled rice (idli rice)

1/4 cups urad dal (split black gram, skinless)

1/4 tsp fenugreek seeds (methi)

3/4 cups water (for soaking/grinding; approximate)

1/2 tsp Celtic sea salt

1 tsp vegetable oil (to grease moulds)

Medu Vada (2 vadas)

1/2 cups urad dal (split black gram, skinless)

1 tsp green chilies, finely chopped

1/2 tsp ginger, finely grated

4 leaves curry leaves, finely chopped

1/4 tsp black peppercorns, crushed (optional)

1/2 tsp Celtic sea salt

1 1/4 cup (300 ml) oil (for deep frying)

2 tbsp onion, finely chopped (optional)

1 tsp rice flour (for binding dusting)

Rava Upma (8 oz portion ≈ 1 cup cooked)

1/2 cups rava / semolina (coarse)

3/4 cups water

1/2 tsp mustard seeds

1/2 tsp urad dal (split black gram)

1/2 tsp chana dal (optional)

1 tsp green chilies, slit

1/2 tsp ginger, finely chopped

2 tbsp Onion, finely chopped

3 tbsp mixed vegetables (carrot, peas, beans), finely diced

4 leaves curry leaves

4 pieces cashew halves (optional)

1/2 tsp ReaLemon lemon juice

1/2 tsp Celtic sea salt

1 tsp oil or ghee

Coconut Chutney (fresh)

1/4 cups fresh grated coconut

1 tbsp roasted chana dal (dalia/besan substitute)

1/2 tsp green chili

1/2 tsp ginger, small piece

1/2 tsp tamarind or lemon juice

2 tbsp water (for grinding)

1/4 tsp Celtic sea salt

1 tsp oil (for tempering)

1/4 tsp mustard seeds (for tempering)

1/2 tsp urad dal (small, for tempering)

4 leaves curry leaves (for tempering)

1 piece dried red chili (for tempering, optional)

Tomato-Mint Chutney

1/2 cups ripe tomato, chopped

2 tbsp fresh mint leaves

1 tbsp fresh cilantro (coriander)

1/2 tsp green chili

1/2 tsp tamarind paste or lemon juice

1/4 tsp Celtic sea salt

1 tsp oil (for tempering)

1/4 tsp mustard seeds (for tempering)

1/2 tsp urad dal (for tempering)

4 leaves curry leaves (for tempering)

Sambar (16 oz / 2 cups)

1/2 cups toor dal (pigeon pea dal), cooked and mashed

1 cups water (for sambar; to make 2 cups finished)

1 tbsp tamarind extract (concentrated)

1 tsp sambar powder

1/4 tsp turmeric powder

1/2 cups mixed vegetables (carrot, potato, drumstick, pumpkin), diced

2 tbsp Tomato, chopped

1 tbsp shallot or small onion, sliced

1/4 tsp mustard seeds

1/4 tsp cumin seeds (optional)

1/8 tsp fenugreek seeds (optional)

1 pinch asafoetida (hing, optional)

6 leaves curry leaves

1 tsp oil or ghee

1/2 tsp Celtic sea salt

1 tbsp fresh coriander, chopped (for garnish)

Method

Idli (2 soft steamed idlis)

Soak and grind

Rinse 1 cup parboiled rice and 0.25 cup urad dal separately until water runs clear. Soak rice with 0.25 tsp fenugreek and urad dal in separate bowls for 4–6 hours. Drain and reserve water. Grind urad dal with about 0.25–0.5 cup water to a smooth fluffy batter. Grind rice and fenugreek with remaining water to a slightly coarse batter. Combine both batters in a bowl, mix thoroughly, cover, and ferment in a warm place for 8–12 hours until batter rises and becomes slightly airy.

Prepare and steam

Once fermented, stir in 0.5 tsp salt gently. Grease idli plates/moulds with 1 tsp oil. Pour batter just enough for 2 medium idlis (roughly 1/3 to 1/2 cup batter total). Preheat a steamer or idli cooker with water boiling. Steam for 10–12 minutes on medium-high heat. Insert a toothpick or knife — it should come out clean. Remove idlis, cool 1–2 minutes, then gently unmould.

Medu Vada (2 vadas)

Soak and grind

Rinse and soak 0.5 cup urad dal for 3–4 hours. Drain well and grind to a thick, slightly coarse batter with minimal water — aim for a light whipped texture. Transfer batter to a bowl and beat vigorously for 2–3 minutes to incorporate air. Fold in 1 tsp finely chopped green chili, 0.5 tsp grated ginger, 4 chopped curry leaves, 0.25 tsp crushed pepper, 2 tbsp finely chopped onion (optional), 0.5 tsp salt, and 1 tsp rice flour to help hold shape.

Shape and fry

Heat 300 ml oil in a deep pan to medium-high (about 170–180°C / 340–355°F). Wet your palms, take a golf-ball-sized portion, flatten slightly, make a hole in the center to form a doughnut shape (helps cook through). Dust lightly with rice flour to reduce sticking. Carefully slide 2 vadas into hot oil, do not overcrowd. Fry on medium heat until golden brown and crisp, about 3–4 minutes per side. Remove to paper towels to drain excess oil. Keep warm.

Rava Upma (8 oz portion ≈ 1 cup cooked)

Roast rava

Dry-roast 0.5 cup rava in a pan on medium heat, stirring constantly, until it smells fragrant and changes to a slightly toasted color (2–3 minutes). Remove to a bowl to stop further browning.

Tempering and cook vegetables

Heat 1 tsp oil/ghee in the same pan. Add 0.5 tsp mustard seeds; when they pop, add 0.5 tsp urad dal and 0.5 tsp chana dal and fry till light golden. Add 1 tsp slit green chili, 0.5 tsp chopped ginger, 2 tbsp chopped onion, 3 tbsp mixed diced vegetables, 4 curry leaves and 4 cashew halves (optional). Sauté on medium heat until vegetables soften (2–3 minutes).

Finish upma

Add 0.75 cup water and 0.5 tsp salt to the pan and bring to a rolling simmer. Lower heat and slowly add the roasted rava while stirring continuously to avoid lumps. Stir for 1–2 minutes until rava absorbs water. Cover and cook on low for 2–3 minutes. Turn off heat, add 0.5 tsp lemon juice, fluff with a fork and keep warm.

Coconut Chutney (fresh)

Grind chutney

In a blender, combine 0.25 cup grated coconut, 1 tbsp roasted chana dal, 0.5 tsp green chili, 0.5 tsp ginger, 0.5 tsp tamarind or lemon juice, 2 tbsp water and 0.25 tsp salt. Grind to a smooth but slightly textured paste, adding up to 1–2 tbsp more water if needed for consistency. Transfer to a serving bowl.

Temper

Heat 1 tsp oil in a small pan, add 0.25 tsp mustard seeds; when they crackle, add 0.5 tsp urad dal and 4 curry leaves and 1 dried red chili if using. Fry briefly until urad dal is pale golden. Pour this tempering over the chutney and mix gently.

Tomato-Mint Chutney

Cook tomatoes

Lightly sauté 0.5 cup chopped tomato and 1 tbsp chopped shallot/onion in 1 tsp oil until tomato softens (2–3 minutes). Let cool slightly.

Grind chutney

In a blender, combine the cooled tomato mixture with 2 tbsp fresh mint leaves, 1 tbsp fresh cilantro, 0.5 tsp green chili, 0.5 tsp tamarind or lemon juice, and 0.25 tsp salt. Add 1–2 tbsp water and grind to a smooth paste. Adjust seasoning and transfer to a bowl.

Temper

Heat 1 tsp oil in a small pan, add 0.25 tsp mustard seeds; when they crackle, add 0.5 tsp urad dal and 4 curry leaves. Fry briefly and pour over chutney.

Sambar (16 oz / 2 cups)

Prepare dal

If not using pre-cooked dal, pressure-cook 0.5 cup toor dal with 0.5 cup water and a pinch of turmeric until soft (2–3 whistles). Mash lightly and set aside with cooking liquid to reach about 0.5–0.75 cup mashed dal plus liquid.

Cook vegetables and tomatoes

In a saucepan, heat 1 tsp oil. Add 0.25 tsp mustard seeds; when they pop add 0.25 tsp cumin (if using), 0.125 tsp fenugreek, a pinch of asafoetida, 6 curry leaves and 1 tbsp sliced shallot. Sauté briefly. Add 0.5 cup mixed diced vegetables and 2 tbsp chopped tomato, 0.25 tsp turmeric and 0.5 tsp salt. Stir and add 1 cup water. Simmer until vegetables are tender (6–8 minutes).

Combine and season

Add the cooked mashed dal with its reserved liquid to the vegetable pot. Stir in 1 tbsp tamarind extract and 1 tsp sambar powder. Adjust consistency with additional water to yield about 2 cups (16 oz). Bring to a gentle boil and simmer 3–4 minutes to blend flavors. Taste and adjust salt or tamarind as needed.

Final tempering and garnish

In a small tempering pan, heat 1 tsp oil, add 0.25 tsp mustard seeds; when they pop add 6 curry leaves and pour the tempering into the sambar. Stir in 1 tbsp chopped fresh coriander. Keep hot.