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.

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