Friday, March 17, 2017

Mini tiffin - a South Indian breakfast platter and the recipe for Mysore bonda

BM #74 Week 3 Day 1
Theme : Thalis
Dish : Mysore bonda

Buffets, thalis, quick meals, mini tiffins - any meal where an assortment of dishes is served on one platter is something that I can never resist. The last time we were in the husband's hometown, we went to a small restaurant where I tried out the breakfast tiffin thali. With small portions of pongal, vadai, kesari, sambar, chutney, puri masal and dosa served in a visually and gastronomically appealing manner, this is one breakfast that has been fondly talked about and remembered very often.  In fact, every time I've felt even slightly hungry, I've wished that there was some place here that served this kind of thali.  Making a large number of dishes when I don't have company is usually not my style of cooking, but  this time, I decided to make an exception.

In the platter are an Onion Dosa, mini idlis soaked in sambar, rava kichdi, rava kesari, mysore bonda and coconut chutney.
Some of these recipes have been shared on the blog before and I have included links to older posts with the recipes.
Today, I will be sharing the recipe for Mysore bonda - a deep fried snack that, though a little time consuming, is not very difficult to make.

What you need :
Urad dal - 1 cup, soaked in plenty of water for an hour and drained
Curry leaves - a few, chopped
Green chillies - 3, minced
Black peppercorns - 7 or 8, coarsely crushed
Coconut sliced into tiny bits - 1 tsp
Salt - to taste
Oil - for deep frying

Grind the drained urad dal, adding as little water as possible, in a grinder (recommended) or a blender (second best option). When well ground, the batter will be light and fluffy, floating when a bit of it is added to water.
Remove this batter into a container and add all the other ingredients except salt. (*)
Heat oil in a pan for deep frying. When the oil is hot, add salt to the batter, mix it well and drop small balls of batter to the oil. Fry on a medium flame until well browned on all sides. Remove with a slotted spoon and drain off excess oil using a paper towel.
Serve hot with coconut chutney.

* Salt, when added to the batter, makes it watery and difficult to shape. So, add it at the very end, just before you start frying, and mix it in well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.


vaishali sabnani said...

Nice spread for breakfast, will wait for the rest of recipes.

Namratha said...

Scrumptious platter! Looks so inviting

Srivalli said...

While regular thalis are my favorite, I always felt the Breakfast thalis are way stunning, mostly because of the way they serve...nice reading about your memory, and good that you made an exception..nice spread!

Priya Suresh said...

Makes me hungry, especially that mysore bonda and kesari are so tempting.

Nalini's Kitchen said...

Such a tempting Thali, love the color of the kesari.Your entire Thali makes me hungry..

Harini-Jaya R said...

OMG That is such a filling breakfast platter. Love it. But I wonder if I can ever make this spread :)

Usha Rao said...

Lovely spread and makes a great brunch for weekends. Everything looks delicious and glad you cook an exception and made this mini tiffin thali.

Pavani N said...

That is such an amazing breakfast platter Sowmya. Everything looks absolutely delicious.

Sowmya :) said...

This looks like a delicious breakfast spread.