SOUTH INDIAN BREAKFAST DISHES

S.No. MAINS S.No. ACCOMPANIMENTS

1 Dosa 1 Kathairikal Chutney

2 Breakfast Sambar 2 Garlic Chutney
3 Idli 3 Sesame Chutney
4 Vegetgable Upma 4 Kara Chutney
5 Semiya Upma 5 Coriander Chutney
6 Plant Forward Upmas 6 Tamarind Chutney
7 Kesari Bath 7 Beetroot Chutney
8 Pongal 8 Ginger Chutney
9 Sweet Pongal 9 Peanut Chutney
10 Semiya Payasam 10 Curry Leaf Chutney
11 Medu Vada 11 Coconut Chutney
12 Vegetable Vada 12 NONG Coconut Chutney
13 Punugulu 13 Tomato Chutney
14 Masala Vada
15 Mysore Bonda
16 Mangalore Bonda
17 Green Moong Dal Bonda
18 Cabbage Vada
19 Sukkiyam
20 Puran Poli
21 Pala Bonda
22 Brown Rice Khichdi
23 Broken Wheat Upma
 Menu Recipe card
Recipe Name / WT Short Name:
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings

Total Cost
Mobius :
Alllegens/sensitivities:

Mix Gram Flour Making Thin Better

Making Chasine with turmeric
Heat Ghee.making Boondi.After Boondi Droup into Chasine.
all ingredients mix with boondi.After Making Round Round Laddu

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Recipe Name / WT Short Name: Rava Khichdi
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings

Total Cost
Mobius :
Alllegens/sensitivities:

Mix Gram Flour Making Thin Better

Making Chasine with turmeric
Heat Ghee.making Boondi.After Boondi Droup into Chasine.
all ingredients mix with boondi.After Making Round Round Laddu

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Recipe Name / WT Short Name: Brown Rice Khichdi
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 10

Onion Chopped Kg 0.2

Caroot&Beans Chopp Kg 0.1
Coriander leaves Chopp Kg 0.1
Curry leaves Whole kg 0.02
bay leaf Whole Kg 0.02
Green Chill Chopped Kg 0.09
Brown rice Boiled Kg 0.5
Yellow moon dal Boiled Kg 0.2
Oil Liter 0.05
Ghee . Liter 0.1
Salt Powde Kg 0.05
Asafetida Powde Kg 0.03
Chill powde Powde. Kg 0.05
Coriander powder Powde Kg 0.05
Turmeric powde Powder Kg 0.03
Cumin seed Whole Kg 0.04
G. G paste Paste Kg 0.08

Total Cost
Mobius : Vegetation, Veagon
Alllegens/sensitivities:Gluten, veagon,

Take a pan add water boiled water add dal boiled dal. then add rice well boiled the off fream.
Take a other pan heat the oill add cumin seed, green chill, red chill bay leaf, add onion saute well add g.g paste cook well. then add chill, coriander,
Turmeric, asafetida powder mix well cook for 2mins. then add dal rice mix sprinkle some salt. cock for 5mins
Add ghee and coriander leaves then serve

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Recipe Name / WT Short Name: Broken Wheat Upma
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 10

Onion Chopped Kg 0.2

Caroot&Beans Chopped Kg 0.1
Ginger Chopped kg 0.02
Geeen chill Chopped Kg 0.09
Curry leave Whole Kg 0.06
Broken wheat Boiled Kg 0.5
Salt Kg 0.09
Oil Liter 0.1
Water Liter 2
Turmeric Powder Kg 0.03
Asafetida Powder Kg 0.2
Ghee Liter 0.1
Coriander leaves Chopped Kg 0.1
Mustard seed Whole Kg 0.05
Chana dal Whole Kg 0.05
Red chill whole Kg 0.03

Total Cost
Mobius : Vegetation, Vagan
Alllegens/sensitivities:Gluten, Vagan,
Mustard.

Take a pan pour the 2liter water add some oil water boiled. add salt wheat boiled wheat removed other bowl.
Take a other pan heat the oil and add mustard, chana dal, ginger, green chill, asafetida,turmeric saute and splutter on medium flame.
Now add onion, carrot,beans some salt saute well. then add broken wheat mix well. Add ghee, coriander leaves mix clover and serve
all ingredients mix with boondi.After Making Round Round Laddu

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Recipe Name / WT Short Name: Dosa
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 10

Raw rice Soak Kg 0.5

Urad dal soak Kg 0.1
Fenugreek soak Kg 0.03
Chana dal soak Kg 0.05
Salt 0.09

Total Cost
Mobius : Vegetation
Alllegens/sensitivities:
1. Take a bowl wash the rice, urad dal, chana dal and soak for 4 to 5 hours.
2. In a wet stone grinder put them all together and make it into a smooth paste.
3. Transter the mixture in to a deep bowl and mix salt to it and keep side. Cover the batter and keep it aside letting it ferment in a warm place for 10
hours.
4. After fermentation use the batter in portions to griddle cook with a little ghee or refined oil by spreading it across in continous circular motion.
5. Cook the dosa till desire texture and colour. Serve with chutney.

Do not disturb the batter while fermentation.

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Recipe Name / WT Short Name: Kathirika chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Brinjal Small dics Kg 0.6

Chana dal Whole Kg 0.1
Onion Slice Kg 0.2
Red chill Whole Kg 0.1
Salt Kg 0.08
Tamarind Water Liter 0.05
Jaggery Powder Kg 0.06
Curry leaves Whole Kg 0.05
Garilc Slice Kg 0.06
Urad dal Whole Kg 0.03
Mustard seed Whole Kg 0.02
Oil liter 0.1

Total Cost
Mobius : Vegetation
Alllegens/sensitivities: Mustard

Heat oil in a pan add in chill, chana dal, garilc fry them. add onion cook for 3mins. and add brinjal fry then for few mins add salt and turmeric powder.
Then add tamarind water now this thick add to the blender add little jaggery fine paste
Add south indian thaduka well.

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Recipe Name / WT Short Name: Garlic chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Garilc Slice Kg 0.5

Tomato Slice Kg 0.3
Onion Slice Kg 0.1
Urad dal Whole Kg 0.1
Red chill Whole Kg 0.1
Salt Kg 0.08
Oil Liter 0.05
Curry leaves Whole Kg 0.03
Mustard seed Kg

Total Cost
Mobius : Vegetation
Alllegens/sensitivities:Mustard

Take a pan heart the oil add urad dal then add garlic saute the garlic add onion cook for 3 mins add tomato cook nicels.
Till the garlic get almose cooked. Finally add the salt needed and allow the mix to cool. once cool grind it nicely
Add south indian taduka mix well.

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Recipe Name / WT Short Name: Sesame chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Sesame seed Whole Kg 0.6

Red chill Whole Kg 0.1
Coconut Greated Kg 0.3
Tamarind Stoke water Kg 0.05
Salt Kg 0.08
Oil Liter 0.1
Curry leaves Whole Kg 0.1
Garilc Whole Kg 0.08
Mustard seed

Total Cost
Mobius :
Vegetation
Alllegens/sensitivities:Tree nut,Sesame

Take a pan heat the oil and add the garilc and red chill add some sesame seed the mixer fry golden colour.
Cool down in pan Grinding jar add sesame seed mix, coconut, tamarind, salt, water. all fine paste.
South indian thaduka mix well.

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Recipe Name / WT Short Name: Kara chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Onion Slice Kg 0.3

Tomato Slice Kg 0.4
Ginger Slice Kg 0.03
Garilc Whole Kg 0.02
Mint leaves Rofe cut Kg 0.1
Coriander Rofe cut kg 0.1
Curry leaves Whole Kg 0.04
Chana dal Whole Kg 0.05
Oil Liter 0.1
mustrad seed Kg 0.05
Red chill Whole Kg 0.1

Total Cost
Mobius : Vegetation
Alllegens/sensitivities:Mustard

Take a pan heat oil add the chana dal, and ginger, garilc, onion fry till golden brown. Then add chill, are tomato, cook for 5mins.
Then add mint, coriander leaves cook well. cool down the chutney mix. And add required salt, water and grind it a fine paste
And mix in south indian thaduka.

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Recipe Name / WT Short Name: Coriander chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Coriander leaves Rofe cut Kg 0.6

Garilc slice Kg 0.03
Ginger slice Kg 0.02
Chana dal Whole Kg 0.1
Onion slice Kg 0.2
Coconut grated Kg 0.3
Oil Kg 0.1
Green chill Whole Kg 0.1
Curry leaves Whole Kg 0.06
Mustard seed Whole Kg 0.02
Red chill Whole Kg 0.03

Total Cost
Mobius : vegetation
Alllegens/sensitivities:Mustard , Tree
nut

Take a pan butting the oill heat the pan add chana dal, garilc, ginger, curry leaves, add onion, add coriander leaves/cook 4mins.
the keep the pan down let this mixture cool down. then Blending jar mixchutney add coconut, salt fine paste
Add south inidian thaduka. mixwell.

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Recipe Name / WT Short Name: Tamarind chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Tamarind Thick water liter 0.4

Coconut Greater Kg 0.3
Green chill Whole Kg 0.1
Garlic Whole Kg 0.9
Channa dal Kg 0.9
Mustard Kg 0.05
Curry leave Whole Kg 0.1
Red chill Whole Kg 0.06
Jeera Kg 0.3
Ginger Sliec Kg 0.05
Salt Kg 0.05
Oil Liter 0.05

Total Cost
Mobius : Vegetation
Alllegens/sensitivities:Tree nut

Take a pan and add oil heat the oill then add channa dal, garilc, ginger. Then add tamarind water 5mins cook.
The keep the pan down and let this mixture cool down. then griender jar take putting in mixture and add coconut, salt fine paste.
Thaduka. take other pan heart oill then add mustred, curry leave, redchill, jeera in pop. mix in chutney

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Recipe Name / WT Short Name: Beetroot chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Beetroot Slice Kg 0.6

Channa dal Whole Kg 0.05
Urad dal Whole Kg 0.03
Onion Slice Kg 0.2
Red chill Whole Kg 0.05
Green chill Whole Kg 0.1
Garilc Whole Kg 0.1
Ginger Slice Kg 0.1
Salt Kg 0.09
Oil Kg 0.1
Curry Leaves Kg 0.04
Mustard Kg 0.01

Total Cost
Mobius : vegetation
Alllegens/sensitivities: Mustard

Heat a pan with oil. when the oil turns hot and add urad dal, channa dal, ginger, garlic, onion, salt cook 4mins.
Add beetroot fry the pan in 5mins. you can also cover and cook on a low heart. cool the chutney then blend the chutney in fine paste.
And add south in thaduka mix well chutney

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Recipe Name / WT Short Name: Ginger chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Ginger Slice Kg 0.6

urad dal Whole Kg 0.05
Onion Slice Kg 0.2
Chana dal Whole Kg 0.8
Red chill Whole Kg 0.1
Tamarind Water Liter 0.3
Jaggery Powder Kg 0.4
Salt kg 0.8
Mustard Kg 0.2
Curry leaves Whole Kg 0.3
Oil liter 0.1

Total Cost
Mobius : vegetation
Alllegens/sensitivities:Mustard seed

Take a pan Heat oil in a pan. Fry chana dal, urad dal until light golden colour. add red chill then add onian ginger saute well in 5mins then add salt
And turn of the stove. cool all the roasted ingredients in Blender mix jaggery, tamarind water fine paste
Thaduka.south indian thaduka mix well

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Recipe Name / WT Short Name: Peanut chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Peanut Roasted Kg 0.7

Garlic Whole Kg 0.1
Tamarind whole. Kg 0.1
Red chill Whole kg 0.09
Salt Kg 0.1
Curry leaves Whole Kg 0.05
Cumin seed whole Kg 0.06
Oil Kg 0.1
Mustard seed Whole Kg 0.05
Onion dice Kg 0.2

Total Cost
Mobius : vegetation
Alllegens/sensitivities: Mustard seed

Take a pan heart the oill add garilc, curry leaves, green chill, salt add onion add peanut saute well in peanut colour chaning
in brown colour. the keep the pan down and lef this cool down. graning jar add rosad peanut and tamarind salt mix fine paste.
south indian thaduka mix in chutney.

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Recipe Name / WT Short Name: Curry leaves chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# Servings 20

Curry leaves Whole Kg 0.7

Roster chana dal Whole Kg 0.1
urad dal Whole Kg 0.05
Green chill Whole Kg 0.1
Ginger Silce Kg 0.05
Garilc Whole Kg 0.05
Coconut Greated Kg 0.2
Oil liter 0.1
Mustard seed Kg 0.03
Asafoetida Powder Kg 0.02

Total Cost
Mobius : vegetation
Alllegens/sensitivities: Gluten, Tree nut

Heat the oil in a pan. Then add urad dal to get a reddish brown. Then add Cumin, ginger, garlic, green chill, and add pinch of asafetida.
And add curry leaves in stir and fry the leaves slightly and crisp. Then chutney grinder also add coconut, roster chanan, salt as per taste add water.
Then grind well in smooth.

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Recipe Name / WT Short Name: Breakfast Sambar
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

Servings 8

Toor Dal boiled kg 0.3

Moongh Dal boiled kg 0.1
Onion slice kg 0.05
Sambar Onion whole kg 0.03
Tomato chop kg 0.1
Drumstick dice kg 0.1
Sambar Masala kg 0.05
Chili Powder kg 0.02
Hing Powder kg 0.01
Coriander Powder kg 0.02
Jaggery kg 0.05
Curry leaf kg 0.01
Mustard kg 0.01
Oil liter 0.05
Salt kg 0.03
Cilantro chop kg 0.05
Water liter 0.6

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities: Gluten / Mustard

1. Boil toor dal & moong dal together till soft

2. In a Kadhai Pour oil once oil heat add mustard, curry leaf, hing powder
3.Then add sambar onion & onion once onion get brown add drumdtick cook well
4. Then add tomato cook well . then add sambar masala, chili powder & coriander powder mix well
5.Add jaggery and cook
6.Add boiled dal cook well then add salt garnish with Cilantro

Asfter pour the water cook well and reduce wen sambar geting medium tik
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Recipe Name / WT Short Name: Idli
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 40 Pce

# servings 20

Idli Rice kg 1
Urad Lentil gm 0.3
Fenugreek Seed gm 0.01
Salt gm 0.02

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities:

1. Soaking the rice for 4 hours ( wash the rice seven to ten times )
2. Soak the urad lentil for 2 hours (wash the lentil seven to ten times )
3. First grinde urad lentil separate
4. Then grinde rice
5. Then mix grinded both better & Salt
6. Better fermented for 12 hours
7. After 12 hours better will be redy for cook
8. In steamer cook the for 15 to 18 minuts

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Recipe Name / WT Short Name: Vegetable Upma
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 8

Semolina roasted kg 0.3

Onion chop kg 0.1
Carrot chop kg 0.05
Beans chop kg 0.05
Green Pea kg 0.03
Green Chili chop kg 0.01
Milk litrer 0.1
Sugar kg 0.02
Salt kg 0.03
Oil liter 0.05
Ghee kg 0.05
Mustard kg 0.01
Ginger julienne kg 0.02
Curry leaf kg 0.01
Chana Dal kg 0.01
Cilantro chop kg 0.02
water liter 0.6

Total Cost
Mobius Notes:

Allergens/Sensitivities: Milk / Mustard / gluten

1. In a hot kadhai pour the ghee add Semolina fry goled brown
2. In a kadai pour oil once oil heat add mustard, chena dal, curry leaf, ginger & green chili once dal get golen brown
3. Then add onion & Vegetable cook well
4. Once Vegetable cook pour water & milk
5. Once water boiled add roasted Semolina
6. Add Salt & Cilantro

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Recipe Name / WT Short Name: Semiya Upma
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 8

Vermicelli roasted kg 0.5

Onion slice kg 0.2
Carrot julienne kg 0.05
Beans julienne kg 0.05
Green Pea kg 0.03
Green Chili julienne kg 0.01
Salt kg 0.03
Oil liter 0.05
Ghee kg 0.05
Cilantro chop kg 0.02
Mustard kg 0.01
Ginger julienne kg 0.02
Curry leaf kg 0.01
Chana Dal kg 0.01

Total Cost
Mobius Notes: Vegetarian

Allergens/Sensitivities: Milk / Gluten

1. In a hot kadhai pour the ghee add vermicelli fry goled brown
2. In a kadai pour oil once oil heat add mustard, chena dal, curry leaf, ginger & green chili once dal get golen brown
3. Then add onion & Vegetable cook well
4. Once Vegetable cook pour water & milk
5. Once water boiled add roasted vermicelli
6. Add Salt & Cilantro

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Recipe Name / WT Short Name: Plant Forward Upmas
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 8

Qunia / Couscous / Broken Wheat kg 0.5

Onion Slice kg 0.2
Carrot chop kg 0.05
Beans chop kg 0.05
Green Pea kg 0.03
Green Chili chop kg 0.01
Ghee kg 0.05
Sugar kg 0.02
Salt kg 0.03
Oil liter 0.05
Cilantro kg 0.02
Mustard kg 0.01
Ginger kg 0.02
Curry leaf kg 0.01
Chana Dal kg 0.01

Total Cost
Mobius Notes: vegetarian

Allergens/Sensitivities: milk / gluten

1. Boiled Qunia / Couscous / Broken Wheat

2. In a kadai pour oil & Ghee once oil heat add mustard, chena dal, curry leaf, ginger & green chili once dal get golen brown
3. Then add onion & vegetable cook well then add ( Qunia / Couscous / Broken Wheat ) Mix
4. Add Salt & Cilantro

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Recipe Name / WT Short Name: Kesari Bath
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 10

Semolina kg 0.3
Sugar kg 0.3
Cashewnut kg 0.05
Raisin kg 0.05
Ghee kg 0.1
Turmaric kg 0.01
Cardamom Powder kg 0.01
water liter 0.5

Total Cost
Mobius Notes:

Allergens/Sensitivities: Milk / Tree nuts

1. In a hot kadhai pour the ghee add Semolina fry goled brown
2. In a kadhai pour ghee add cashewnut & raisin
3. Once nuts get golden brown add turmaric then pour water
4. Once water get boiled tem add sugar and mix well
5. Add semolina In boiled water cook then add cardamom powder
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Recipe Name / WT Short Name: Pongal
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1.5 kg

# servings 12

Raw Rice soak kg 0.25

Moongh Dal soak kg 0.1
Green Chili Slice kg 0.05
Ginger julienne kg 0.02
Ghee kg 0.05
Black Pepper kg 0.015
Cumin Seed kg 0.015
Milk liter 0.5
Curry leaf kg 0.01

Total Cost
Mobius Notes: Vegerarian

Allergens/Sensitivities: Milk

1. Boiled the rice & moong dal

2. Once rice boiled then add milk
3. In a kadhai add ghee
4.once ghee heat add cumin, black pepper, ginger & curry leaf
5. Mix the tadkan in Pongal

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Recipe Name / WT Short Name: Sweet Pongal
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 10

Raw Rice soak kg 0.3

Jaggery kg 0.2
Ghee liter 0.1
Cardamom Powder kg 0.005
Cashew Nut kg 0.05
Raisin kg 0.05
Milk liter 0.5
Coconut kg 0.25

Total Cost
Mobius Notes: vegetarian

Allergens/Sensitivities: Milk / Tree nut

1. Boiled rice
2. Rice Gget 90 % boiled add jaggery cook well then add milk
3. In a kadhai add ghee then add nuts & raisin
4. Once nut reach goled brown add coconut
5. Mix the rice & tadka then add cardamom powder

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Recipe Name / WT Short Name: Semiya Payasam
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 10

Vermicelli roast kg 0.2

Milk liter 0.6
Sugar kg 0.4
Ghee kg 0.05
Cashew nut kg 0.02
Raisin kg 0.02
Cardamom Powder kg 0.005
Coconut kg 0.2

Total Cost
Mobius Notes: Vagetarian

Allergens/Sensitivities: Milk / Tree nut

1. In a hot kadhai pour the ghee add vermicelli roast goled brown
2. Boiled the roasted vermicelli in 2 liter water
3. Once vermiclli boiled add milk
3. In a kadhai pour ghee add nuts & raisin
4. Once nut reach goled brown add coconut
5.Mix tadka in payasam add cardamom powder

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Recipe Name / WT Short Name: Urad Vada
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 30 Pce

# servings

Urad Lentil grind kg 1

Green chili chop kg 0.05
Onion chop kg 0.2
Coconur chop kg 0.05
Curry leaf kg 0.02
Ginger chop kg 0.01
Pepper corn kg 0.01
Cilantro chop kg 0.05
Salt kg 0.02
Oil For Frying

Total Cost
Mobius Notes: Vegan

Allergens/Sensitivities: Tree nut

1. Soak the urad lentil for 2 hours (wash the lentil seven to ten times )
2. Graind the dal to Smooth
3. In a better add condiments
4. Fry the vada in medium hot oil

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Recipe Name / WT Short Name: Vegetable Vada
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 30 Pce

# servings

Urad Lentil grind kg 1

Green chili chop kg 0.05
Onion chop kg 0.2
Coconur chop kg 0.05
Curry leaf chop kg 0.02
Ginger chop kg 0.01
Carrot chop kg 0.05
Beans chop kg 0.05
Cauliflower chop kg 0.05
Cabbage chop kg 0.05
Cilantro chop kg 0.05
Pepper corn kg 0.01
Salt kg 0.02
Oil For Frying

Total Cost
Mobius Notes: Vegan

Allergens/Sensitivities: Tree nut

1. Soak the urad lentil for 2 hours (wash the lentil seven to ten times )
2. Graind the dal to Smooth
3. In a better add condiments
4. Fry the vada in medium hot oil

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Recipe Name / WT Short Name: Coconut Chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 20

Coconut grated kg 0.5

Fried Gram kg 0.1
Green Chili whole kg 0.05
Cilantro kg 0.05
Curry leaf kg 0.01
Ginger slice kg 0.02
Salt kg 0.02
Tadka
Oil liter 0.1
Mustard kg 0.01
Curry Leaf kg 0.01
Red Chili whole kg 0.02
Asafoetida kg 0.01

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities: Gluten / Mastard

1.Grind all condiments together

2. In a hot kadhai pour oil add mustard & Red chili
3. Red chili get bournt add curry leaf & asafoetida
4. mix tadka & coconut chutney

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Recipe Name / WT Short Name: NONG Coconut Chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 20

Coconut grated kg 0.5

Fried Gram kg 0.1
Red Chili whole kg 0.1
Curry leaf chop kg 0.01
Salt kg 0.02
Tadka
Oil liter 0.1
Mustard kg 0.01
Curry Leaf kg 0.01
Red Chili whole kg 0.02
Asafoetida kg 0.01

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities: Gluten / Mustard

1.Grind all condiments together

2. In a hot kadhai pour oil add mustard & Red chili
3. Red chili get bournt add curry leaf & asafoetida
4. mix tadka & coconut chutney

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Recipe Name / WT Short Name: Tomato Chutney
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 1 kg

# servings 20

Tomato dice kg 0.5

Onion dice kg 0.2
Green Chili whol kg 0.05
Cilantro chop kg 0.05
Curry leaf chop kg 0.01
Ginger slice kg 0.02
Garlic crush kg 0.05
Red Chili whole kg 0.05
oil kg 0.05
Salt kg 0.02
Tadka
Oil liter 0.1
Mustard kg 0.01
Curry Leaf kg 0.01
Red Chili whole kg 0.02
Asafoetida kg 0.01

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities: Gluten / Mastard

1. In a hot kadhai pour oil tossed all condiments Cook Well ( Keep for mxier comes room tem )
1.Grind the mixer
2. In a hot kadhai pour oil add mustard & Red chili
3. Red chili get bournt add curry leaf & asafoetida
4. mix tadka & Tomato chutney

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Recipe Name / WT Short Name: Punugulu
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 80 Pce

# servings 20

Urad Lentil grind kg 1

Green chili chop kg 0.05
Onion chop kg 0.2
Coconur grated kg 0.05
Curry leaf kg 0.02
Cilantro chop kg 0.05
Ginger chop kg 0.01
Pepper corn kg 0.01
Salt kg 0.02
Oil For Frying

Total Cost
Mobius Notes: Vegan

Allergens/Sensitivities: Tree Nut

1. Soak the urad lentil for 2 hours (wash the lentil seven to ten times )
2. Graind the dal to Smooth
3. In a better add condiments
4. Drop like a small balls in a hot oil
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Recipe Name / WT Short Name: Masala Vada
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 40 pce

# servings

Bengal Gram grind kg 1

Green chili chop kg 0.02
Onion chop kg 0.1
Cinnamon Stick grind kg 0.01
Chili Powder kg 0.05
Coriander Powder kg 0.05
Curry leaf chop kg 0.02
Garlic crush kg 0.02
Cilantro chop kg 0.05
Pepper corn kg 0.01
Salt kg 0.02
Oil For Frying

Total Cost
Mobius Notes:

Allergens/Sensitivities: fin fish

1. Soak the bengal gram for 4 hours (wash the lentil 3 to 4 times )
2. Graind the dal Littil Coarse
3. In a better add condiments
4. Fry the vada in medium hot oil

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Recipe Name / WT Short Name: Mysore Bonda
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 50 Pce

# servings 25

Urad Lentil grind kg 1

Green chili chop kg 0.05
Onion chop kg 0.2
Coconur grated kg 0.05
Curry leaf chop kg 0.02
Ginger chop kg 0.01
Cilantro chop kg 0.02
Pepper corn kg 0.01
Salt kg 0.02
Oil For Frying

Total Cost
Mobius Notes: Vegan

Allergens/Sensitivities: Tree nut

1. Soak the urad lentil for 2 hours (wash the lentil seven to ten times )
2. Graind the dal to Smooth
3. In a better add condiments
4. Drop like a small balls in a hot oil

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Recipe Name / WT Short Name: Mangalore Bonda
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 30 pce

# servings 15

Refined flour kg 0.5

Curd liter 0.5
Baking Powder kg 0.02
Cumin Seed kg 0.02
Green Chili chop kg 0.03
Cilantro chop kg 0.02
Coconut grated kg 0.05
Salt kg 0.03
Oil For Frying

Total Cost
Mobius Notes: Vegetarian

Allergens/Sensitivities: Milk / Tree Nut

1. In a bowl add refined flour, salt & baking powder mix well
2. Then add all condiments
3. Add Curd & salt mix well
4. keed fermented for 12 hours (After 12 hours )
5.Drop like a small balls in a hot oil

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Recipe Name / WT Short Name: Green Moongh Dal Bonda
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 20 pce

# servings 10

Green Moong Dal boiled kg 0.25

Gram Flower kg 0.5
Rice Flower kg 0.25
Chili powder kg 0.05
Baking Powder kg 0.01
Coriander powder kg 0.05
Onion chop kg 0.1
Green chili chop kg 0.01
Cilantro chop kg 0.02
Oil For Frying

Total Cost
Mobius Notes: Vegan

Allergens/Sensitivities:

1. Boiled green moong dal

2. In a kadhai pour oil add onion, green chili, chili powder, coriander powder & green moongh dal
3. In a bowl add gram flour, rice flour, salt & baking powder mix well
4. Make green moong dal balls and dip the gram flour mixer. drop medium hot oil
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Recipe Name / WT Short Name: Cabbage Vada
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 40 pce

# servings 20

Urad Lentil grind kg 1

Cabbage chop kg 0.05
Green chili chop kg 0.05
Onion chop kg 0.2
Coconur grated kg 0.05
Curry leaf chop kg 0.02
Ginger chop kg 0.01
Cilantro chop kg 0.05
Pepper corn kg 0.01
Salt kg 0.02
Oil For Frying

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities: Treenut

1. Soak the urad lentil for 2 hours (wash the lentil seven to ten times )
2. Graind the dal to Smooth
3. In a better add condiments
4. Fry the vada in medium hot oil

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Recipe Name / WT Short Name: Sukkiyam
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 40 pce

# servings 20

Bengal Gram kg 1
Jaggery kg 0.5
Ghee kg 0.1
Refined flour kg 0.5
Turmeric kg 0.01
Cardamom Powder kg 0.01
Baking Powder kg 0.01

Total Cost
Mobius Notes: Vegetarian

Allergens/Sensitivities: milk / gluten

1. Boiled the bengal gram and made jaggery syrup

2. In a kadhai pour ghee add cardamom powder & boiled bengal gram make littil mashey
3. in a bengal gram add jaggery syrup mix well and leave for coled
4. in a bowle add refined flour, Turmaric & baking powder mix well
5. once mixer get room tem make 40 gm balls
6. Dip the refined flour mixer and drop the medium hot oil

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Recipe Name / WT Short Name: Puran Poli
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 30 pce

# servings 15

Bengal Gram kg 1
Jaggery gm 0.5
Ghee ml 0.1
Refined flour gm 0.5
Turmeric gm 0.01
Cardamom Powder gm 0.01

Total Cost
Mobius Notes: vegetarian

Allergens/Sensitivities: gluten / milk

1. Boiled the bengal gram and made jaggery syrup

2. In a kadhai pour ghee add cardamom powder & boiled bengal gram make littil mashey
3. in a bengal gram add jaggery syrup mix well and leave for coled
4. in a bowle add refined flour, Turmaric mix like chapathi dough
5. Stuff the mixer in refined flour dough grilled in dosa dava

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Recipe Name / WT Short Name: Pala Bonda
Café Name: Cafe Craft
Meal Period: Breakfast

Yield: 40 pce

# servings 20

whole Wheat Flour kg 1

Banana gm 0.5
Sugar gm 1
Cardamom gm 0.01
Baking Powder gm 0.01

Total Cost
Mobius Notes: vegan

Allergens/Sensitivities: gluten

1. In a bowle take a banan and fully mashed

2. with the banana mashe add flour mix bell
3. Then add sugar, cardamom powder & baking powder
4. keed fermented for 3 hours
5.Drop like a small balls in a hot oil

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