|Crispy uthappam ready!|
To soak and grind:
1 cup rice (for perfect batter use 1/2 cup iddly rice and 1/2
cup raw rice)
1/2 cup black gram / ulundu /urud dal
1 tsp fenugreek / methi / venthayam
salt to taste
1. Soak the rice in water and soak methi with urud dal separately for 4 hours.
2. Grind the rice and urud dal separetely.
3. Combine both batter with salt and mix it thoroughly with hand.
4. Pour it into any container with lid and let it ferment over night.
4 green chillies
1 tsp cumin seed / jeera
few curry leaves
1/4 " ginger
1/2 cup shredded carrot (optional)
1/2 cup shredded cabbage (optional)
1. Chop the onion, chilli and ginger finely.
2. Combine all the ingredients except onion with the fermented batter. Check for salt.
3. The consistency of the batter should be somewhere between dosa batter and iddly batter, add water accordingly.
4. Heat the dosa tawa or any large flat non stick pan on med/ high, apply oil to its surface and sprinkle 1 tbs of onion, decrease the heat.
5. Pour 1-2 ladles of batter and spread it over the onion carefully with out any gap.
6. Pour 3 tsp of oil over it, increase the heat and cook.
7. When the pan side of the appam becomes brown and crispy, reduce the heat and flip it over carefully with a flat spoon.
8. Remove the uthappam from the pan when it's cooked through, continue the process with the remaining batter.
9. Serve it with coconut chutney and sambar.
Tips for taste:
The dosa pan should be hot for the batter to stick to it, but if it becomes too hot it'll be hard to spread the batter around, so reduce the heat before pouring the batter.
Click here for a creamy coconut chutney recipe.
|onions and green chillies...|