Vegetable uttapam recipe

INGREDIENTS

• 2 cup idli rice
• ½ cup urad dal
• ½ tsp methi / fenugreek
• 1 cup poha / aval / flattened rice (thin)
• water (for soaking & grinding)
• 2 tsp salt
• oil (for roasting)
• 1 onion (finely chopped)
• 1 carrot (grated)
• ½ capsicum (finely chopped)
• 1 to mato (finely chopped)
• 1 inch ginger (finely chopped)
• 1 chilli (finely chopped)
• few curry leaves (chopped)
• 2 tbsp coriander (finely chopped)
• ¼ tsp salt

METHOD 

• firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi.
• soak for 5 hours adding water as required.
• drain off the water and transfer to the mixi or grinder.
• blend to smooth paste in batches adding water as required.
• in a bowl take 1 cup poha and rinse well.
• blend to smooth paste adding water if required.
• mix the rice-urad dal batter and poha paste well.
• cover and ferment in a warm place for 8 hours.
• after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.
  further add 2 tsp salt and mix well.
• prepare the vegetable topping by taking 1 onion, 1 carrot, ½ capsicum and 1 tomato.
• also add 1 inch ginger, 1 chilli, few curry leaves, 2 tbsp coriander and ¼ tsp salt.
• mix well making sure everything is well combined.
• heat the griddle and pour a ladleful of batter.
• spread out in a circular motion slightly thick than regular masala dosa.
• top with mix vegetable mixture uniformly and pat slightly.
• also pour 1 tsp oil around the edges.
• cover and roast the dosa to a golden brown from the bottom.
• flip over and roast both sides.
• finally, enjoy vegetable uttapam.