Soak the peas overnight. If making idli, soak in the previous day evening by 5 pm and grind the batter for idli by 9 pm. Allow it to ferment overnight and keep it inside the refrigerator.
Wash the soaked peas nicely and change the water. Since we are maing it for an evening snack, you can cook it in the noon.
If making sambar for idli, soak the moong dal for sambar for 15 minutes. By 2 pm, after you finish your lunch, pressure cook the dal for sambar and the pattani for sundal.
when it is cooking, roast the ingredients for sambar and keep the tamarind extract ready. Also chop the veggies for the sambar too.
Grate the carrot and mango for the sundal too.
By now the pressure cooker must have done its job.
Make the sambar now and keep it aside. Drian the water from the cooked pattani and keep it aside.
When the sambar is done, just wash the same pan and start making the sundal.
Keep the veggies for the bajji ready. Also, make the maavu| batter for bajji .
If making rose milk, make it and keep in the refrigerator.
If making filter coffee, make the decoction.
Let’s assume if your guests are coming by 4 30 pm. Slice the veggies for bajji and start making one batch of idli too.
Keep oil for bajji and first fry the appalams. Before serving smear with red chili powder. I just break it into small for picture sake.
If needed add some more oil and keep the flame either low or switch it off.
Once the guests are arrived, start making bajjis. If needed on the side make one more batch of idli too.
In the last make the filter coffee or serve the rose milk.
If you want to make coconut chuntey you can make it in the morning and keep it in the refrigerator.
