2 cups Raw Rice
1 cup Poha - Atukulu
½ cup Urad dal
1/2 tsp fenugreek seeds
3 - 4 cups Sour curd
Mix all four together and wash two times. Then add sour curd and enough water till the level of the mix and soak overnight or up to 6 – 8 hrs.
Do not drain the water; grind the mix to a smooth batter adding salt. Let the batter ferment for 6 – 8 hrs. Keep in a warm place or in the oven.
Grease a small skillet with oil and pour the batter a little thick in the skillet spreading evenly with the ladle. Sprinkle chopped onion, green chili, ginger and coriander (Optional).
Add a tsp of oil so that uttapam can be removed easily. Turn the other side and let roast. Cook in slow/medium flame with the lid ON for a crunchy taste and the inside will also get cooked evenly.
The outside will be roasted nicely and inside will be like sponge. Make small bit sized uttapams for kids.
Serve it with any chutney of choice.
1 cup Poha - Atukulu
½ cup Urad dal
1/2 tsp fenugreek seeds
3 - 4 cups Sour curd
Mix all four together and wash two times. Then add sour curd and enough water till the level of the mix and soak overnight or up to 6 – 8 hrs.
Do not drain the water; grind the mix to a smooth batter adding salt. Let the batter ferment for 6 – 8 hrs. Keep in a warm place or in the oven.
Grease a small skillet with oil and pour the batter a little thick in the skillet spreading evenly with the ladle. Sprinkle chopped onion, green chili, ginger and coriander (Optional).
Add a tsp of oil so that uttapam can be removed easily. Turn the other side and let roast. Cook in slow/medium flame with the lid ON for a crunchy taste and the inside will also get cooked evenly.
The outside will be roasted nicely and inside will be like sponge. Make small bit sized uttapams for kids.
Serve it with any chutney of choice.
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2 comments:
This looks good!
I recommed that you try it out once.
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