Thursday, February 1, 2018

Sago uttapam

INGREDIENTS
rice flour 3 cups
sago 1 cup wash and soak
curd as needed
salt to taste
oil as needed
mustard seeds 1/2 tsp
green chilies finely chopped 2-3
curry leaves finely chopped 2 sprigs
carrot grated 2-3 tbsp
spring onion finely chopped 3 tbsp
water as needed
hing little

METHOD
mix rice flour and soaked sago with curd well, keep it aside over-night if you want to make it for breakfast or if you want to make it in the evening, mix the batter in the morning
before making, add salt, heat 1 tsp oil in  a pan, add mustard seeds, once it crackles, add green chilies, curry leaves, hing, pour over the batter. Mix well
heat a tawa, spread some oil, make small uttapams, sprinkle some onion and carrot on top, cook covered on low flame for about 3 minutes, flip it and cook on the other side with little oil, covered for another 2-3 minutes. serve hot with chutney/ milagai podi.
This uttapam will remain soft, even if packed in lunch boxes.

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