- 3 cups raw rice
- 1 cup Black Gram dal (Urad dal)
- 4 tbsp. Beaten Rice
- 1 Large Onion Chopped
- 4-5 Green Chillies, very finely chopped
- The greens of 2-3 Spring onions, finely chopped
- 1/2 inch piece of Ginger, finely chopped
- 2 tsp roasted Cumin seeds
- Salt to taste
- Oil for Shallow frying
Wednesday, April 28, 2010
I loveeeeeeeeeee South Indian cuisine.., Maybe being born down south really did its bit.., Well yeah., I'm a sucker for yummy Dosas, Idlis, and all the South Indian tiffins.., not the forget the yummy., yummy and even more yummier Sambar.., Its my all time favorite.. :D So quickly, I'd like to share the recipe of the Onion Uthappam ideally to be served with either Coconut Chutney or Tomato Chutney...
Preparation Time: 20 Minutes
Soak the rice in a container. In another container, soak the Urad dal and Beaten rice together. (Soak these overnight for best results, but if you are running out of time, you can let them soak for about 3 hours.) Grind each of these mixtures separately. Mix the ground batters thoroughly and let them stand for fermentation overnight. When ready to use add some water to the fermented batter to give it a Dosa like consistency. Add the salt to taste. Add the chopped onions, spring onions, green chillies, cumin seeds and chopped ginger. ( For better results, you can saute the onions, chillies, spring onions and ginger for about 5 minutes before adding them to the Uthappam batter ). Grease a frying pan with oil. Pour one large ladleful batter, spread into a thick round. Pour some oil all around and in the centre. Cook till one side turns brown. Then turn the Uthappam around and cook for a few more minutes till the Uthappam is brown and crispy..