Monday, June 14, 2010

Onion and Cilanto Uttapam

...where do I start with this one? oh well, it started with dosa batter that I made 3 days ago and for some strange reason none of my nonstick cookware would let me fry a nice and crisp and paper-thin dosa. Something must have gone wrong in the batter, I assume- maybe I should not have used regular rice at all....or maybe I was not patient enough with the fermenting process...I am not going to boil my head now, I knew there was a fix. And that is what I like about this particular recipe- if you failed with your paper-thin dosa, your next stop is a thicker version of dosa, that comes under so many names, and if you want to go a step further, you end up with a dosa with ingredients in it, called uttapam. And that is what I settled for, fair enough, after scraping at least two cast iron pans and a double burner griddle, I needed to feed my hungry husband and my angry self. I did have the guts for taking photos thinking that in the evening I might get over my failure and would be willing to post something for the blog. I served it with moor kozhambu and potato bhaji. There you go! ...life is so sweet!

I am providing the same recipe that I successfully used so many times:

Ingredients:

Parboiled rice - 1 cup
Split urad dal - 3/4 cup
Methi seeds - 1/2 tsp
Chana dal- 3 tblspoons
1/5 cup chopped onions
1/4 cup cilantro leaves
Salt - to taste
Oil for frying


Directions:
  • Soak all the ingredients except, salt and oil for about 4-5 hours.
  • Drain the water and grind to a smooth batter adding sufficient water for grinding.
  • Add salt and mix well.
  • Keep it for fermenting overnight or till the volume of the batter has doubled.
  • Mix the batter well. The consistency of the batter should be not too thick, not too wattery.
  • Pour a ladle of the batter on the heated griddle or pan, drizzle few teaspoons of oil.
  • Sprinkle some chopped onions and cilantro leaves.
  • Fry till the bottom side gets golden-brown, then turn it on the other side.
  • Fry for another minute or so, till golden brown.
  • Serve it with your favourite chutney, sidedish or sambar.
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