Mini Thali

How to Prepare

1. Prepare idli batter by grinding soaked rice and urad dal separately, then mixing with salt and allowing to ferment for 8 hours.
2. Cook rice for pulao in a pressure cooker with spices and vegetables.
3. Prepare sambar by cooking dal with turmeric, then adding tamarind paste, vegetables, and sambar powder.
4. Make coconut chutney by grinding coconut, green chilies, and roasted gram with salt and water, then tempering with mustard seeds and curry leaves.
5. Steam mini idlis in a greased idli mold for 10 minutes.
6. Fry mini vadas after shaping the batter into small rounds.
7. Assemble mini thali with idli, vada, pulao, sambar, and chutney on a plate for each serving.