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Home » BREAKFAST MENU » Idli vada pongal – South Indian breakfast 4

Idli vada pongal – South Indian breakfast 4

March 1, 2014 by Raks Anand 24 Comments /

Idli vada pongal chutney gotsu
Today I made a special Breakfast menu. Aj was sick for past 2 days. So I wanted to make idli the best breakfast for him and a mild side dish for him which should always be the one he eats, so I chose Gothsu/ Gotsu. But to make the weekend special with the breakfast menu (Ok, I admit its planned for this post too😄), I made Pongal for Vj and I know the gothsu I am making will go well with pongal too. I soaked just 1/2 a cup of urad dal on wake up and ground in mixie itself to make this menu special and a made a getti chutney to go well with all these items. Tadaaaa… Breakfast menu ready! Ok I know I am writing the whole process here itself, but that’s how this is planned. I made everything in moderate purposely for not over eating. So you can plan the same way.
This combo is very tempting by the name itself. Even the north Indians will be knowing this combo – Idli vada pongal – but with sambar and chutney. I made it as Gothsu, that’s it. I know there are lots of versions in making gothsu, some with dal, some without, some with spice powder, some without. Mine is a simple one, without spice powder.
You can call it brunch or heavy breakfast what ever you like to name it. Here is how I prepared this menu in detail.

Idli Vada pongal breakfast

Recipe Cuisine: Indian   |  Recipe Category: Breakfast
Prep Time: 12 hrs     |  Cook time: 45 mins    |  Serves: 4

  1. Prepare idli batter the before day itself, by soaking for it by the before day afternoon, grind it by evening, ferment it overnight. Grate coconut also and freeze it to make it easy the next day morning. As I use my ultra grind for grating coconut, I did it after I finished grinding for idli.
  2. Next day morning, on wake up, soak for vada. Just 1/2 cup.
  3. First cook rice, dal for pongal as in the recipe and dal separately for gothsu. I have a big cooker with two separate containers, 1 big, 1 small.  So I kept for pongal in the big and dal in the small one. Small container down, big one up. Pressure cook for 4 whistles in medium flame after the first whistle.
  4. Meanwhile, chopping works – brinjal, potato, carrot, tomato for gothsu, onion for gothsu and vada (I used shallots for both which gives maximum flavor) other ingredients like chilli for gothsu, vada and chutney, curry leaves, coriander leaves, also keep them ready. Keep coconut for thawing if frozen or grate it freshly.
  5. By the time you finish chopping works, cooker work will be done. Grind chutney. You can grind for vada in mixie itself and keep in fridge until you make vada lastly.
  6. First season for pongal, prepare pongal and keep it ready in a hot pack. Next for chutney, prepare it and keep it ready.
  7. Next for gothsu, let it be simmered for cooking mean while which you can heat oil in another stove for vada and steam idlies in another stove (if you have 3 burners as I have) If you have 2 burner, then first finish gothsu and then steam idli in one stove, side by side oil for vada in another.
  8. Take out the vada batter, mix ingredients and make vada – only one for each.

That’s it, your breakfast is ready. With Idli, Vada, Pongal, Gotsu, chutney and the podi.

pongal-vada-idli

Check out the recipes here:

  1. Idli recipe
  2. Vada recipe
  3. Pongal recipe
  4. Gothsu recipe – Check this brinjal gothsu or Tiffin sambar .
  5. Chutney recipe
  6. Idli podi recipe 

Have a great weekend!😍

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Filed Under: BREAKFAST MENU, BREAKFAST-DINNER

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Reader Interactions

Comments

  1. Radha Natarajan

    March 1, 2014 at 6:13 am

    Beautiful plate of a fitting breakfast for Saturday ! I admire your dedication ! Keep inspiring 🙂

    Reply
  2. AparnaRajeshkumar

    March 1, 2014 at 6:34 am

    nothing can be stand infront of the this menu .. pongal is always hit with idly and so as vada and an added advantage of gosthu 😀

    Reply
  3. anusha praveen

    March 1, 2014 at 7:08 am

    i love that platter esp. that moru moru vadai

    Reply
  4. Veena Theagarajan

    March 1, 2014 at 7:25 am

    super yummy and wholesome breakfast

    Reply
  5. Unknown

    March 1, 2014 at 8:44 am

    If this is the effort u put in on a weeknd b.fast, then wat do u cook for lunch !! Do you have any appetite left for lunch at all ??

    If I make a heavy b.fast, then I become lazy to start lunch.. and anyway my family is too full to do justice to what i make…:):)

    Reply
  6. Unknown

    March 1, 2014 at 8:46 am

    If you dont mind, wat did u have for lunch after this??

    Reply
  7. BloggerOne

    March 1, 2014 at 11:03 am

    I enjoy following your blog. And look forward to new posts! Thanks

    Reply
  8. Raks anand

    March 1, 2014 at 2:00 pm

    I (&my family) had pepper kothamalli thogayal garlic rasam and vazhakka curry. Thanks for your interest

    Reply
  9. Raks anand

    March 1, 2014 at 2:04 pm

    If you had missed to read in the post – I have made this only in very less quantity – and if you notice the vada size and idli size they both are same size – my idlies are small and 1 vada 2 idli and a small scoop of pongal is not that heavy to forget about our lunch.

    Reply
  10. SheenaBabu

    March 1, 2014 at 3:05 pm

    Lovely presentation…

    Reply
  11. Durga Karthik.

    March 2, 2014 at 4:08 am

    This comment has been removed by the author.

    Reply
  12. Durga Karthik.

    March 2, 2014 at 4:10 am

    HI Raks nice notes and pictures.It is my everyday ritual to visit ur blog.

    Reply
  13. Sona S

    March 2, 2014 at 4:46 am

    Delicious and mouthwatering platter, looks very inviting..

    Reply
  14. suhaina aji

    March 2, 2014 at 1:34 pm

    Too tempting Raji.. Love this platter any time of the day

    Reply
  15. Anonymous

    March 2, 2014 at 1:50 pm

    how much water is needed to soak the dal for vada?lz help

    Reply
  16. Anonymous

    March 2, 2014 at 5:40 pm

    I want only that idly and molaga podi 😀 drooling….

    Reply
  17. Raks anand

    March 3, 2014 at 4:50 am

    For soaking urad dal, no specific measure, but water level atleast 2 -3 inches above the urad dal.

    Reply
  18. nandoos Kitchen

    March 3, 2014 at 5:44 am

    A perfect filling breakfast. Yumm..

    Reply
  19. Balambal Narayanan

    March 12, 2014 at 11:05 am

    Well said,Raks

    Reply
  20. SHARMILEE J

    March 13, 2014 at 11:28 am

    No one can resist the temptation….super combo!

    Reply
  21. Vaishnavi

    April 12, 2014 at 1:13 am

    Hi raji..the Goethe looks very yummy,have u posted the recipe.

    Reply
  22. Vandana Padmanaban

    July 20, 2014 at 10:14 am

    All ur ideas are amazing and ur very inspiring….

    Reply
  23. Sathish K

    March 1, 2015 at 2:20 pm

    Pongal – Vada – Gothsu perfect combination wich was matchless wit any others ….

    Reply
  24. Raks anand

    November 5, 2017 at 1:04 am

    Yes please check the links I have given for all the items 🙂

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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