Onion and Tomato Uttapam Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

For Uttapam Batter

• In a bowl add urad dal and fenugreek seeds, soak it in enough water for 4 hours and also soak the rice, parboiled rice, and thick rice flakes and soak it in enough water for 4 hours.
• Drain the water from the urad dal and fenugreek seeds and blend to a smooth paste by using approx. 1 cup of water and transfer the mixture into a deep bowl and keep it aside.
• Drain the water from the rice mixture and blend to a smooth paste by using approx. 1 cup of water.
• Transfer the mixture to the dal mixture and add the salt and mix it well and cover it with lid and ferment in a warm place for 12 hours.

How To proceed

• In a bowl add uttapam batter, a little water, and salt and mix it well and heat a non-stick tawa (griddle), sprinkle a little water on it and wipe off by using a piece of cloth.
• Pour a ladleful of the batter on the tawa (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapam and cook on a medium flame for a minute.
• Sprinkle 2 tbsp of onions, 2 tbsp of tomatoes, 1 tsp green chilies, ½ tbsp coriander and a little salt and press it lightly by using a flat ladle.
• Pour oil on it and also pour oil over the edges and cook on a medium flame for 2 minutes or cook until light brown in color from both the sides.
• Serve it with sambar and coconut chutney.

Meghna Nath