Upwas Thali

Directions

• Making Upwasache Dosa:
• Wash and soak Sabudana & Varicha cha tandul in water for 6 – 8 hours overnight.
• Next morning, discard the water and grind the vari cha tandul first adding little water at a time. Take it out and set is aside in clean bowl. Into the mixer jar add the sabudana and grind it by adding the required water. Pour it into the bowl, add yogurt and salt and mix it well with a whisk and set is aside for 30 to 40mins.
• The consistency of the batter should be runny similar to rava dosa. You can add water if it is too thick and then adjust the seasoning. Your batter is now ready.
• Heat dosa pan over high flame. Sprinkle some water on hot Tawa and wipe with a dry cloth before pouring the Batter. Pour a ladle full of batter on hot Tawa and spread evenly in a circular shape. Cook Dosa on low to medium flame.
• Add some Ghee and spread evenly to make crispy Dosa, cook till it turns crispy & golden brown.
• Remove from the pan and prepare more Dosa in the same way.
• Making Varicha Bhaat :
• Soak the Bhagar in 1 cup of water for atleast 15 minutes.
• After 15 minutes of soaking time, you will notice the grains would have puffed up slightly, which means it is ready to cook. Drain the excess water.
• Boil 2 cups of water in a kettle or a sauce pan and keep it ready.
• Heat a kadhai and add 1 teaspoon of Ghee. Add the cumin seeds and let it sizzle.Once they have browned, add the finely chopped green chillies. Now add the soaked and drained bhagar. Ensure the flame is low at this point. Saute the bhagar until the moisture has evaporated.
• Now add the boiling water, salt to taste, and sugar. Mix well, cover and let it cook for few minutes.
• Switch off flame, add a teaspoon of ghee and finely chopped coriander leaves.
• Making Shengdanyachi Amti:
• To a pan add the peanuts and roast them on medium heat until they are slightly browned. Keep stirring while roasting. Remove the pan from heat and let the peanuts cool completely.
• Add the roasted peanuts and green chilies to a blender. Add 1 cup water to the blender and blend to make a smooth paste.
• Heat ghee in a pan over medium-high heat. Once the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
• Add the peanut paste, and around 2 cups of water, and kokum to the pan and bring the amti to a boil.
• Add salt and cook the amti for 3-4 minutes on low heat.
• Garnish with cilantro and serve hot.
• Batatychi Bhaji / Potato Bhaji :
• Boil The Potatoes and let it cool. Once potatoes are cool to touch, peel the skin and cut into small cubes.
• Heat the oil or ghee in a pan on medium heat. Once hot add cumin seeds and curry leaves and let them sizzle a bit. Immediately add green chilies and sauté for 30 seconds.
• Add boiled potatoes, salt, sugar, and mix well. Then add crushed peanuts. Mix and cook for 2-3 minutes.
  Add lemon (lime) juice and chopped cilantro and mix. Your bhaji is ready to serve.
• Making Sabudana Wada
• Rinse the sabudana well (4-5 times) till water runs almost clear. In a wide bowl, soak sabudana in 3 cups of water for about 2-4 hrs. Cover and keep aside in a cool dry place. They will double in size and become fluffy.Check if sabudana is soaked well by pressing one tapioca pearl between your thumb and index finger. It should mash and have no hard center. If they have a hard center soak for another 1 hour and check.
• Boil the potatoes, let it cool and peel them and set is aside.
• Roast the peanuts in a heavy pan on medium-low heat stirring in between until they are golden and crispy. Transfer them to a plate to cool and then peel the skin off by rubbing between your palms. Coarsely grind the peanuts using a mixer grinder and set it aside.
• In a large mixing bowl, add all of the ingredients, boiled mashed potatoes, soaked and well-drained sabudana, coarsely crushed peanuts, cumin seeds, salt, sugar, coriander leaves (cilantro), lemon juice, green chilies.Mix using your hands or spoon so everything is well combined like a dough. Taste and adjust salt, sugar, and lemon juice as needed.
• Divide the dough into equal portions and shape them and flatten them like patties. You can apply oil to your palms and flatten to shape the patties.
• Heat oil on medium heat in a pan or wok for deep frying the sabudana vada. Test by dropping a small portion of the dough in the oil. It should rise steadily to the top. To fry the vadas, gently slide 2-4 vadas in the hot oil depending on the size of your pan / wok. Fry until both sides are golden and crispy. The Vadas will also puff up slightly. Remove the fried vada using a slotted spoon to drain the oil and transfer it on a plate lined with a paper towel to absorb the excess oil. Complete frying the rest of the vadas in a similar manner.
• Alternatively, you can bake them, air fry or you can also use the appe pan.
• Green Chutney:
• In a mixer jar, add all the ingredients and grind it using little water at a time. You chutney is ready
• Making Danaycha Ladoo/ Peanut Ladoo
• Dry roast the peanuts on a medium flame, stirring in between so that that all peanuts are roasted evenly. Once done, set is aside to cool. Once cool you can rub them in between your palms to remove the skin.
• Transfer the peanuts to a grinder jar and grind coarsely.
• In a thick bottom pan, add ghee and jaggery and heat this mixture on a low flame till the jaggery melts. Keep stirring to make sure jaggery doesn’t stick to the bottom.
• Add the peanut mixture, salt and elaichi (Cardamom) powder to this and mix well.
• Cool the mixture slightly. When the mixture is warm, grease your palm with ghee and shape the mixture into balls.
• Making Fruit Custard
• Line a cheesecloth or muslin cloth on a sieve over a deep bowl. Add Pour the fresh curd. Bring the four edges of the muslin together and tie one edge tightly around the rest. Gently press and you will see the whey dripping. Now place a heavy bowl or lid or tray/plate on the tied muslin. Now keep the whole thing in the fridge for 4 to 5 hours or overnight.
• Add the hung curd to a bowl, add sugar and elaichi powder and mix well until creamy. Add fruits and mix well and serve.
• Sweet Potato Halwa
• Soak Saffron in the milk and set aside.
• Pressure-cook the Sweet potato for 2 whistles. Let the pressure come down naturally.Allow the sweet potato to cool down and the peel of the skin and mash it see that there are no lumps.
• Heat 2 tablespoon ghee in a kadhai/wok add in the nuts fry till golden brown drain and set aside.
• In the kadhai/wok add the mashed sweet potato and allow it to cook for 5 minutes on a low flame. Add milk and cook till the milk is absorbed fully.
• Add the sugar it will melt immediately and mix well. The halwa which will be gooey at this stage
  Add the cardamom powder and then ghee fried nuts and keep stirring the halwa. It will tend to become thick now and leaves the sides of the pan.
  
• Your Halwa is ready. Serve.