Uthappam

Ingredients:

·         3 cups Idli rice

·         1 cup Urad dal/Black gram

·         1 tbs Fenugreek seeds

·         Salt to taste

·         ½ cup finely chopped Onion

·         ½ cup finely chopped Tomato

·         Few Green chillies chopped

·         Few Coriander leaves chopped

Preparation:

Making the batter:

·      Wash the rice and urad dal well.

·      Soak the rice, black gram, fenugreek in water for 4 – 5 hrs. (I used to soak them altogether).

·      In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·      Add little water while grinding not much until we get a nice smooth batter.

·      Add salt to the batter.

·      Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·      Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·      After the batter is fermented mix it well.

Plain Uthappam

Making Uthappam:

·      Take nonstick skillet in a stove in medium-high heat.

·       Add a drop of oil to the skillet and spread the oil.

·       Now pour a ladle (1/2 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thick.

·       Add the chopped onion/tomato/chillies/coriander on the wet side.

Onion Uthappam

·       Cook on medium-high heat till the bottom side of the uthappam becomes light brown.

·        Flip over and cook the other side till the onion/tomato done well.

·        Uthappam is ready.

·        Serve with Coconut chutney/Tomato chutney/Sambar. 

Onion/Tomato Uthappam