• 2 cups (360 gm) parboiled rice

    1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad)

    1/2 tsp fenugreek seeds

    2 tsp salt

    An iron griddle or tawa

    Oil to smear the pan for cooking the uttapam


Soak rice, daal and methi in water for 5-6 hours.

Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.

Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.

It will spread a little. When the edges start browning a bit, pour a trail of oil around it.

Turn it over and let it brown on the other side too.

For an
onion uttapam:

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

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