INGREDIENTS
udad dal 1 cups soaked in just enough water for 3 hours
idli rawa/suji , i.e coarse rice 2 cups or you can soak 2 cups of rice & grind with dal if you don't have idli rava
green chillies 5 or to taste
onion 2-3
curry leaves little
salt to taste
oil as needed
METHOD
grind dal & rice together if you're using rice. or grind dal, add to washed idli rava, mix with salt & keep aside for 4-6 hours at least.
finely chop onion, green chillies, curry leaves, add to the batter, mix well, make uttapam on a hot-greased tava, trickle oil, cook till brown on both sides, on low flame.
Or those who prefer the other way, can make uttapam with the batter, then spread finely chopped onion, chillies & curry leaves all over the uttapam, push it down with the ladle, so that when you turn the onion doesn't come out separately, rest cook in same way on low flame till brown on both sides.
udad dal 1 cups soaked in just enough water for 3 hours
idli rawa/suji , i.e coarse rice 2 cups or you can soak 2 cups of rice & grind with dal if you don't have idli rava
green chillies 5 or to taste
onion 2-3
curry leaves little
salt to taste
oil as needed
METHOD
grind dal & rice together if you're using rice. or grind dal, add to washed idli rava, mix with salt & keep aside for 4-6 hours at least.
finely chop onion, green chillies, curry leaves, add to the batter, mix well, make uttapam on a hot-greased tava, trickle oil, cook till brown on both sides, on low flame.
Or those who prefer the other way, can make uttapam with the batter, then spread finely chopped onion, chillies & curry leaves all over the uttapam, push it down with the ladle, so that when you turn the onion doesn't come out separately, rest cook in same way on low flame till brown on both sides.
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