how to cook idly, poori, chapathi, umpa, ravva dosa, onion dosa, masala dosa step by step in hotel? and chutnies

 

how to cook idly, poori, chapathi, umpa, ravva dosa, onion dosa, masala dosa step by step in hotel?

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Sure! Here's a step-by-step guide for cooking idli, poori, chapati, upma, rava dosa, onion dosa, and masala dosa in a hotel setting:

1. Idli: Ingredients:

• 2 cups Idli rice
• 1 cup Urad dal (split black lentils)
• Salt to taste

Instructions:

1. Wash the idli rice and urad dal separately and soak them in water for about 4-6 hours.
2. After soaking, drain the water from the rice and grind it to a smooth batter consistency in a blender or wet grinder. Transfer the batter to a large bowl.
3. Grind the urad dal separately until it becomes light and fluffy. Add this batter to the same bowl as the rice batter.
4. Mix both batters together, adding salt. Stir well and let the batter ferment overnight or for about 8 hours.
5. Grease the idli molds or plates and pour the batter into them. Steam the idlis in an idli steamer or a large pot with a steaming rack for about 10-12 minutes.
6. Once cooked, remove the idlis from the molds and serve hot with chutney and sambar.
7. Poori: Ingredients:

• 2 cups Wheat flour
• 1/2 teaspoon Salt
• Water (as needed)
• Oil (for deep frying)

Instructions:

1. In a mixing bowl, add wheat flour and salt. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and soft.
3. Divide the dough into small, lemon-sized balls and roll each ball into a circular shape using a rolling pin.
4. Heat oil in a deep frying pan or kadai over medium-high heat.
5. Gently slide the rolled poori into the hot oil and fry until it puffs up and turns golden brown on both sides.
6. Remove the poori from the oil using a slotted spoon and drain excess oil on a paper towel.
7. Serve the hot and crispy pooris with a side dish like potato masala or chana masala.
8. Chapati: Ingredients:

• 2 cups Whole wheat flour
• Water (as needed)
• Salt (optional)
• Oil or ghee (for cooking)

Instructions:

1. In a mixing bowl, add whole wheat flour and salt (if desired). Mix well.
2. Gradually add water to the flour and knead it into a soft and pliable dough.
3. Divide the dough into small, lemon-sized balls and dust each ball with some flour.
4. Roll out each ball into a thin, circular shape using a rolling pin.
5. Heat a tawa or griddle over medium-high heat and place the rolled chapati on it.
6. Cook the chapati for about 30 seconds on one side until you see small bubbles forming.
7. Flip the chapati and cook for another 30 seconds on the other side.
8. Apply some oil or ghee on both sides of the chapati and cook for a few more seconds until it turns lightly golden.
9. Remove the chapati from the tawa and repeat the process for the remaining dough balls.
10. Serve the hot chapatis with curry, dal, or any desired side dish.
11. Upma: Ingredients:

• 1 cup Semolina (rava)
• 2 tablespoons Oil or ghee
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 teaspoon Chana dal (split Bengal gram)
• 1/2 teaspoon Cumin seeds
• Curry leaves (a few)
• 1 Onion, finely chopped
• 2 Green chilies, slit lengthwise
• 1 Carrot, finely chopped
• 1/4 cup Green peas
• Salt to taste
• Water (as needed)
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Heat oil or ghee in a pan or kadai over medium heat.
2. Add mustard seeds and let them splutter. Then add urad dal, chana dal, cumin seeds, and curry leaves. Sauté for a minute until the dals turn golden.
3. Add chopped onions and green chilies. Sauté until the onions become translucent.
4. Add chopped carrots and green peas. Cook for a few minutes until the vegetables become tender.
5. Meanwhile, dry roast the semolina (rava) in a separate pan until it turns lightly golden and aromatic.
6. Add the roasted semolina to the pan with the vegetables and mix well.
7. Season with salt and pour water into the pan. Stir continuously to avoid lumps and cook until the upma thickens.
8. Cover the pan and let the upma cook on low heat for a few more minutes until it reaches the desired consistency.
9. Garnish with chopped coriander leaves.
10. Serve the hot upma with a side of coconut chutney and lemon wedges.
11. Rava Dosa: Ingredients:

• 1 cup Semolina (rava)
• 1/2 cup Rice flour
• 2 tablespoons All-purpose flour (maida)
• 1 Onion, finely chopped
• 2 Green chilies, finely chopped
• 1/2-inch piece Ginger, grated
• A few Curry leaves, chopped
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Pepper
• Salt to taste
• Water (as needed)
• Oil (for cooking)

Instructions:

1. In a mixing bowl, combine semolina, rice flour, all-purpose flour, chopped onions, green chilies, grated ginger, curry leaves, cumin seeds, pepper, and salt.
2. Gradually add water and mix well to form a smooth and thin batter. The consistency should be similar to that of buttermilk.
3. Let the batter rest for 15-20 minutes to allow the semolina to absorb the water.
4. Heat a non-stick tawa or griddle over medium-high heat.
5. Pour a ladleful of the rava dosa batter onto the tawa and spread it in a circular motion to form a thin dosa.
6. Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crisp.
7. Flip the dosa and cook for a few more seconds on the other side.
8. Remove the dosa from the tawa and repeat the process for the remaining batter.
9. Serve the hot and crispy rava dosa with coconut chutney or sambar.
10. Onion Dosa: Ingredients:

• 2 cups Dosa batter
• 1 Onion, finely chopped
• Green chilies, finely chopped (optional)
• Fresh coriander leaves, chopped
• Salt to taste
• Oil (for cooking)

Instructions:

1. In a bowl, take dosa batter and add finely chopped onions, green chilies (if using), coriander leaves, and salt. Mix well.
2. Heat a tawa or griddle over medium heat.
3. Pour a ladleful of the onion dosa batter onto the tawa and spread it in a circular motion to form a thin dosa.
4. Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crisp.
5. Flip the dosa and cook for a few more seconds on the other side.
6. Remove the dosa from the tawa and repeat the process for the remaining batter.
7. Serve the hot and flavorful onion dosa with coconut chutney or any desired side dish.
8. Masala Dosa: Ingredients:

• 2 cups Dosa batter
• 1 cup Potato masala (cooked and seasoned mashed potatoes)
• Oil or ghee (for cooking)

Instructions:

1. Heat a tawa or griddle over medium heat.
2. Pour a ladleful of dosa batter onto the tawa and spread it in a circular motion to form a thin dosa.
3. Drizzle some oil or ghee around the edges of the dosa and cook until it turns golden brown and crisp.
4. Spread a spoonful of the potato masala filling onto one half of the dosa.
5. Fold the dosa over the filling to form a semi-circle or roll it up like a cylinder.
6. Cook for a few more seconds until the masala dosa is heated through.
7. Remove the dosa from the tawa and serve hot with coconut chutney, sambar, or any desired accompaniment.

Remember to adjust the quantities and cooking times according to the number of servings you need. These recipes provide a basic guideline, and you can customize them with additional ingredients and spices to suit your taste preferences. Enjoy your delicious hotel-style dishes!

 

how to prepare cutneies for above items?

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Certainly! Here are recipes for some popular chutneys that you can prepare as accompaniments for the mentioned dishes:

Coconut Chutney: Ingredients:

• 1 cup Grated coconut
• 2 Green chilies
• 1/4 cup Roasted chana dal
• 2 tablespoons Roasted peanuts (optional)
• 1/2 inch Ginger
• A few sprigs of Coriander leaves
• Salt to taste
• Water (as needed)
• For tempering (optional):

• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• A few Curry leaves
• 1 Red chili (broken into pieces)

Instructions:

1. In a blender, add grated coconut, green chilies, roasted chana dal, roasted peanuts (if using), ginger, coriander leaves, and salt.
2. Blend the ingredients together, gradually adding water as needed, until you achieve a smooth and creamy consistency.
3. Transfer the chutney to a serving bowl.
4. If desired, you can temper the chutney by heating oil in a small pan. Add mustard seeds and let them splutter. Then, add curry leaves and red chili pieces. Pour this tempering over the chutney and mix well.
5. Serve the coconut chutney with idli, dosa, or any other dish of your choice.

Tomato Chutney: Ingredients:

• 2 Tomatoes, chopped
• 1 Onion, chopped
• 2 Garlic cloves
• 1-inch piece Ginger
• 2-3 Red chilies
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• A few Curry leaves
• Salt to taste

Instructions:

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them splutter. Then, add curry leaves, chopped onions, garlic cloves, ginger, and red chilies. Sauté until the onions turn translucent.
3. Add the chopped tomatoes and cook until they become soft and mushy.
4. Remove from heat and allow the mixture to cool.
5. Once cooled, transfer the mixture to a blender or food processor. Add salt and blend until you achieve a smooth chutney consistency.
6. Transfer the chutney to a serving bowl.
7. You can serve the tomato chutney as is or temper it with mustard seeds and curry leaves for additional flavor, similar to the coconut chutney.
8. Enjoy the tomato chutney with dosa, idli, or any other dish.

Mint Coriander Chutney: Ingredients:

• 1 cup Fresh mint leaves
• 1 cup Fresh coriander leaves
• 2 Green chilies
• 1/2 inch Ginger
• 1 tablespoon Roasted chana dal
• 1 tablespoon Lemon juice
• Salt to taste
• Water (as needed)

Instructions:

1. In a blender, add fresh mint leaves, fresh coriander leaves, green chilies, ginger, roasted chana dal, lemon juice, and salt.
2. Blend the ingredients together, gradually adding water as needed, until you achieve a smooth and thick chutney consistency.
3. Transfer the chutney to a serving bowl.
4. You can adjust the consistency and taste by adding more water or salt as desired.
5. Serve the mint coriander chutney as a dip or accompaniment with various dishes like dosa, idli, or pakoras.

These chutney recipes can be easily adjusted to suit your taste preferences by adding or reducing the quantities of ingredients. Feel free to experiment and customize them to enhance your dining experience

 ration of ingrediants for tiffins and chutines in table?

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Certainly! Here's a table showing the ratios of ingredients for tiffin items (idli, poori, chapati, rava dosa) and chutneys (coconut chutney, tomato chutney, mint coriander chutney) based on a standard recipe:

Tiffin Items:

Tiffin Item	Ingredients	Ratio
Idli	Idli rice, Urad dal	2:1
Poori	Wheat flour, Salt	2:1
Chapati	Whole wheat flour, Salt	2:1
Rava Dosa	Semolina, Rice flour, Maida	1:1:1

Chutneys:

Chutney	Ingredients	Ratio
Coconut Chutney	Grated coconut, Green chilies,
	Roasted chana dal, Peanuts
Tomato Chutney	Tomatoes, Onion, Garlic cloves,
	Ginger, Red chilies
Mint Coriander	Fresh mint leaves, Fresh
Chutney	coriander leaves, Green chilies,
	Ginger, Roasted chana dal

Please note that the ratios provided above are approximate and can be adjusted according to your taste preferences. The table serves as a general guideline for the proportion of ingredients commonly used in these tiffin items and chutneys.

item ration for 5,10,20,30,40,50,100 members?

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Sure! Here's a table showing the ingredient ratios for tiffin items (idli, poori, chapati, rava dosa) and chutneys (coconut chutney, tomato chutney, mint coriander chutney) for different group sizes:

Tiffin Items:

Tiffin Item	Ingredients	5 members	10 members	20 members	30 members	40 members	50 members	100 members
Idli	Idli rice, Urad dal	2 cups	4 cups	8 cups	12 cups	16 cups	20 cups	40 cups
Poori	Wheat flour, Salt	2 cups	4 cups	8 cups	12 cups	16 cups	20 cups	40 cups
Chapati	Whole wheat flour, Salt	2 cups	4 cups	8 cups	12 cups	16 cups	20 cups	40 cups
Rava Dosa	Semolina, Rice flour, Maida	1 cup	2 cups	4 cups	6 cups	8 cups	10 cups	20 cups

Chutneys:

Chutney	Ingredients	5 members	10 members	20 members	30 members	40 members	50 members	100 members
Coconut Chutney	Grated coconut, Green chilies,	1 cup	2 cups	4 cups	6 cups	8 cups	10 cups	20 cups
	Roasted chana dal, Peanuts
Tomato Chutney	Tomatoes, Onion, Garlic cloves,	4-5	8-10	16-20	24-30	32-40	40-50	80-100
	Ginger, Red chilies
Mint Coriander	Fresh mint leaves, Fresh	1 cup	2 cups	4 cups	6 cups	8 cups	10 cups	20 cups
Chutney	coriander leaves, Green chilies,
	Ginger, Roasted chana dal

Please note that the quantities mentioned in the table are approximate and can be adjusted based on your preferences and requirements. The table provides a general guideline for estimating the ingredient ratios for different group sizes