In this menu we have
- Mini idli 
- Tiffin sambar
- Kara chutney
- Rava kichadi
- Coconut chutney
- Rava kesari
- Masala dosai
- Filter coffee
- Make the batter the previous day itself and keep it ready.
- Keep the dal for sambar in the cooker and when the dal is getting cooked cut the veggies and soak tamarind for the sambar. Also chop the veggies for kichidi. Cut the cauliflower for masala dosa.
- If making potato masala dosa cook the potato along with the dal in pressure cooker.
- Grind the coconut chutney too.
- Once the dal is done, start making the sambar. Roast the ingredients for sambar and start making the sambar.
- In another pan, roast the rava for kichidi and kesari  and roast the ingredients for kara chutney.
- Wash the same pan and start making the kichidi.
- When water is boiling for the kichidi, grease the idli pan and start making idlis.
- By this time the sambar would be boiling and the veggies must have cooked. Add dal and the ground paste  to the sambar.
- Mini idlis will get ready so fast and so keep an eye.
- Let the sambar gets boiled nicely.
- Switch off the sambar and also take out the idlis from the pan and keep it in a casserole.
- Add rava to the kichidi and start making the kichidi.
- Grind the kara chutney and season it.
- Now make the masala for the dosa stuffing. Once done keep it aside.
- Lastly make the rava kesari.
