3 cup plain rice
1 cup urad dal
1 tsp. methi (fenugreek) seeds
1 Bunch of fresh Coriander leaves
1 or 2 Green Chillies
1 tbsp butter
Salt for taste
Batter is made same as we make for dosas.
Wash the batter ingredients and leave for 5-6 hours to soak.
Grind it very fine and leave to ferment in a warm place for the whole night.
Chop the onion , green chillies and coriander leaves very fine.
Now add these to a cup of batter and mix well by adding salt as for taste.
Heat the non-stick pan or tawa.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional).
After sometime turn the Uttapam with the help of a spatula.
Now bake the other side also.
Turn it once more and keep it for less than a minute to make it crisp.
Serve hot Uttapam with sambar and coconut chutney by adding some butter on top of it.
Sunday, October 11, 2009
Monday, October 5, 2009
1 cup rava or soji or Semolina
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.