“Vegan Indian Delight: Tasty South Indian Breakfast Platter with Mango Lassi”

Allergens

Nuts (from mango lassi)

Ingredients

• 2 cups Idli rice or Raw rice
• 1 cup Urad dal (black gram)
• 1 cup Potatoes
• 10 Curry leaves
• 1/4 cup Fresh grated coconut
• 1 tsp Black mustard seeds
• 1/2 tsp Asafoetida
• 6 Sprigs of fresh coriander leaves, chopped
• 2 Green chillies, finely chopped
• Salt, to taste
• Oil for cooking

Instructions

1. Soak the rice and urad dal separately for 4 5 hours.
2. After soaking, grind the rice and urad dal into a smooth batter with water, salt, and let it ferment overnight.
3. Boil and mash the potatoes, then mix them with curry leaves, fresh grated coconut, green chillies, and coriander leaves. Add asafoetida and form potato patties.
4. Heat oil in a pan and add mustard seeds. Once they crackle, add curry leaves and green chilies.
5. Pour the seasoned oil over the potato patties.
6. Prepare dosas with the fermented batter and serve them along with the potato patties.
7. Make mango lassi by blending ripe mangoes, almond milk, and a pinch of saffron in a blender.

Chef’s Insight

The combination of flavors and textures in this dish is truly delightful.

Notes

Adjust the spice levels to suit your taste preferences.