How to make a Traditional Deepavali Breakfast with your Thermomix®

Deepavali is just around the corner!
Use your Thermomix® to make a traditional Indian breakfast dishes for Deepavali with savoury Idli, Coconut Chutney, Sambar (spicy vegetable stew) and Kesari.
Featuring Thermomix® Fermentation Mode to make the savoury rice cakes, Idli.
Recipe credit : Sushila Patel

🥞 Idli – Indian savoury rice cake with Coconut Chutney, Sambar and Kesari

✅200g Idli rice (parboiled)
✅100g whole urad dhal
✅500g water
✅20g fenugreek seeds and 40g water
✅50g cooked rice
✅150g water
✅1200g water


1) Wash and drain Idli rice. Soak in 200g water overnight or for 6-8 hours.
2) Wash and drain urad dhal. Soak in 300g water overnight or for 6-8 hours.
3) Wash and drain fenugreek seeds. Soak in 40g water overnight or for 6-8 hours.

1) Wash and drain Idli rice and urad dhal.
2) Place Idli rice and 100g water into TM bowl, blend 1 min / speed 10. Scrape down the sides of the bowl.
3) Add soaked urad dhal, cooked rice, soaked fenugreek seeds and salt into TM bowl, blend 1 min / speed 10. Scrape down the sides of the bowl and lid, transfer to a bowl.
4) Add 50g water into TM bowl, blend 6 sec / speed 6 to remove the remaining residue batter. Transfer to bowl.
5) Cover and ferment Idli batter for 8 to 10 hours in a warm area.
6) Heat 1200g water in kettle mode or 5 mins / varoma / speed 1.
7) Ladle batter into Idli moulds and place them in varoma dish, steam 15 mins / varoma / speed 1.
8) Cool Idli for 5 to 8 mins in the mould.
9) Gently remove Idli from the mould with a tea spoon and place them in thermo server to keep warm.10) Serve Idli with Coconut Chutney and Sambar.

💡Tip 1: Place Idli batter in a deep bowl as it will rise.
💡Tip 2: If the batter is too thick, you may add 50g water to lighten it.


✅Tomatoes, wedged
✅2 cloves garlic, peeled and smashed
✅40g onion
✅2 murungai drumsticks (cut to 6cm)
✅50g radish (diced 6cm)
✅100g potato, peeled
✅1¾ tsp Sambar powder
✅¼ tsp turmeric powder
✅½ tsp chilli powder
✅½ tsp mustard seed powder
✅A pinch of asafoetida
✅1 tsp salt
✅20g oil
✅2 Sprig curry leaves
✅1 tbs tamarind pulp
✅2 dried chillies
✅Fresh coriander (optional)

Rinse and soak Tovar dhal for 3 to 4 hours.

1) Pour 350g water, washed Tovar dhal and salt into TM bowl.
2) Place peeled potato, radish and drumsticks into simmering basket. Place it in the TM bowl.
3) 2 layered cooking: 20 min / 100°C / speed 2.OR3) 3 layered cooking with Idli: 15 mins / varoma / speed 1. Remove simmering basket and cooked dhal. Clean TM bowl with 50g water and add it to the dhal. Transfer to a bowl.
4) Place quartered onion and oil into TM bowl, chop 4 sec / speed 6.
5) Add mustard seed powder, curry leaves, dried chillies, pinch of asafoetida and turmeric powder. Sauté 4 min / 120°C / speed 0.5.
6) Add cooked dhal, steamed vegetables, wedged tomatoes, sambar powder, chilli powder, garlic, tamarind pulp and boil 5 min / 100°C / reverse speed 0.5.
7) Transfer to serving bowl and garnish with fresh coriander.Coconut


✅100g fresh coconut pieces or grated
✅4 to 5 sprigs of fresh coriander leaves
✅10 curry leaves
✅2 fresh green chillies (deseed, cut into halves)
✅20g onion
✅½ salt
✅30g waterIngredients for tempering
✅½ tsp mustard seeds
✅1 dried red chilli
✅½ tsp split urad dhal
✅1 tsp cooking oil

1) Place grated coconut, coriander leaves, curry leaves, onion and salt into TM bowl. Mill turbo / 2 sec, scrape down the sides of the bowl.
2) Add water and blend 50 sec / speed 8. Scrape down the sides of the bowl and place in a serving bowl.

1) Heat oil in a small pan over medium fire. Add dried red chilli and fry for 1 min.
2) Add mustard seeds until it is tempered.
3) Add urad dhal and sauté until light golden colour.
4) Pour over coconut chutney and serve with Idli or dosa.


✅45g ghee
✅30g cashew
✅15g raisin
✅100g roasted semolina
✅85g water
✅75g sugar
✅¼ tsp cardamon powder
✅Saffron strands
✅1 tbsp hot water

1) Place 10g ghee into Mixing bowl and heat 2mins/120C/Spoon
2) Add Cashew nuts and raisins through the mixing bowl hole. Saute: 3mins/1200C /Spoon
3) Transfer to a plate.
4) Add 30g ghee and semolina to the mixing bowl. Mix: 20sec/Sp2.5
5) Saute Semolina with ghee:8 mins/Varoma /Sp2
6) Scrape down the sides of Mixing bowl with spatula and roast: 4mins/120C/Sp2
7) Transfer to a bowl.
8) Add 1tbs hot water to saffron strands. Mix well to bring out the colour.
9) Add water to the mixing bowl and kettle mode or boil: 5min/Varoma/Speed 1
10) Add the saffron liquid, into the mixing bowl.
11) Add roasted semolina and cardamom powder. Cook: 5mins/varoma /Sp2 reverse. At *3minutes add sugar through the lid hole.
12) When it is 1 minute remaining, add the roasted cashew nuts, raisins, through the lid hole. The semolina will leave the sides at this point.
13) Transfer into a prepared slice pan/ plate. Press down the Kesari with a flat bottom ladle/spatula. Let it cool down to room temperature.
14) Slice to squares and serve.

Tip: At step 11. Total cooking time is 5 minutes inclusive of adding semolina, sugar, cashew and raisins.

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