SOUTH INDIAN MIX VEG UTTAPAM

• SOUTH INDIAN RECEPIE:

VEG UTTAPAM

•  INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-100ML(FOR SAUTE)

• FOR UTTAPAM GARNISHING:

• CHOPPED ONION -1
• CHOPPED TOMATO-1
• GREEN CHILLY-1
• CORRIENDER -1/4 BOWL(CHOPPED)
• RED CHILLY-1/2 TSP
• SALT -1TSP
• SHREDDED COCONUT-2 TBSP

• METHOD OF MAKING UTTAPAM BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.

• HOW TO MAKE UTTAPAM:

• CHOP ONION,TOMATOES,ONIONS ,FRESH CORRIENDER LEAVES,GREEN CHILLIES AND GINGER.
• MIX THEM WELL AND KEEP ASIDE.
• ADD A LITTLE SALT TO THE BATTER AND MIX WELL
• PUT THE TAWA OR NON STICK PAN ON MEDIUM HEAT ON BURNER OR GAS.
• ADD A LITTLE OIL OR BUTTER ON IT
• THEN USING A SERVING SPOON ,SPREAD THE BATTER THICK.
• SPRINKLE THE CHOPPED /CUT INGRIDIENTS ON TOP.
• AND ADD A TSP OIL /BUTTER ON SIDES.
• LEAVE IT FOR WHILE.
• FIRE SHOULD BE BETWEEN MEDIUM AND LOW
• WHEN IT BECOMES LIGHT BROWN ,TURN THE  UTTAPAM WITH THE HELP OF SPATULA .
• ALLOW IT TO  BAKE FOR A WHILE TILL THE INGRIDIENTS R WELL COOKED.
• TURN IT FOR ONCE MORE AND KEEP IT FOR LESS THAN A MINUTE TO MAKE IT CRISP
• GARNISH IT WITH SHREDDED COCONUT.

• PRECAUTION:

• PUT THE MIXTURE IN WARM PLACE FOR FERMENTATION.
• IN WINTER THE BATTER WILL NOT SPOIL TILL ONE WEEK.
• IN SUMMER BATTER WILL SPOIL IN FEW DAYS.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• RECOMMENDED:

• BEST  TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER 
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL  BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED