This platter brings together four comforting Indian breakfast favourites that work brilliantly for late-night hunger during NYE parties. Each dish is quick to build, easy to batch-cook, and sturdy enough to hold its texture for even hours after plating. The mix of crisp, soft, warm, and chilled elements keeps guests nibbling long into the celebrations.
Heat oil in a pan and let mustard seeds crackle before adding curry leaves, onions, and green chillies. Cook until the onions soften and shrink slightly. Sprinkle turmeric and salt, then mix in the mashed potatoes. Stir for a couple of minutes until everything binds well. Keep the filling warm for rolling later.
Description - Step 2
Cook Mini Dosas
Heat a tawa until evenly hot. Spread a thin layer of dosa batter and drizzle a little oil or ghee around the edges. Let it crisp without flipping. Once the base firms up, place a spoonful of the potato filling near one edge. Roll the dosa tightly and cut into bite-sized pieces. Keep covered so they stay crisp.
Description - Step 3
Temper for Upma
Warm oil in a small pan, add mustard seeds, and allow them to crackle. Add urad dal and chana dal until they turn golden. Stir in curry leaves, chillies, and onions, letting them soften gently. The aroma helps to season the rava evenly when it is added next.
Description - Step 4
Cook Upma & Shape Cups
Add rava to the tempering and roast until it smells nutty. Pour hot water slowly and stir to avoid lumps. Add salt and cook until the mixture thickens into a fluffy upma. While still warm, spoon it into small silicone cups or katoris so they hold shape. Let them sit before arranging them on the platter.
Description - Step 5
Season the Idli Fry
Heat oil in a pan and add mustard seeds and curry leaves. When it crackles, add turmeric and red chilli powder. Immediately add the idli cubes and toss on medium heat. Let the edges crisp and turn golden. Adjust salt at the end and remove from heat.
Description - Step 6
Prepare the Curd Poha
Rinse poha under running water and let it rest for a few minutes until soft. In a bowl, whisk curd with salt until smooth. Add softened poha, grated carrot, and coriander, mixing gently. Prepare the tempering separately and pour it over the mixture. Combine everything lightly and chill if possible.
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Indian
Easy
Appetizer
