Vegetable Uthaappam

 Uthaappams are delicious - plain or with your choice of vegetables. Follow my previous Uthaappam recipe and add your choice of vegetables to the batter just before cooking.
Here I am showing you carrot Uthaappam.
Ingredients:

Idli Batter (See the link)                    2 cups

Oil                                                 4 tsp.

Grated carrots                                 1 cup

Chopped green chilies                      2 tsp

 Chopped Tomatoes                        ¼ cup

Grated ginger                                1 tsp.

Chopped coriander leaves               1 tsp.

Chopped curry leaves                     2 tsp.

Method:

• Mix all chopped & grated vegetables, chilies together and keep aside.
• Heat the griddle, spread the batter gently in a circular form, drizzle 1 tsp. of oil and cook for few seconds and spread the vegetables over it.
• And gently flop to the other side and drizzle oil and cook until it turns brown.
• Serve hot with chutney and Sāmbhar.

Here  some ingredients suggestions:
Hot Chili Uthaappam :  2-4 Jalapenos, 1/4 cup freshly chopped Cilantro, Salt
Tomato and Pea Uthappam:  2 ripe tomotoes chopped, Fresh peas cooked 1/2 cup, Cilantro, Salt
Bellpepper Uthappam: finely chopped bellpepper, 1 ripe tomato chopped, Cilantro, salt.

Vegetable Uthaappam

Dosa Batter

Ingredients:

Idli Rice (Boiled Rice)                   4 cups

Urud Dal                                     1 cup

Fenugreek seeds                          3/4 tsp

Tuvar dhal                                   2 tbsp

Salt                                            to taste

Method to prepare Batter

• Wash and clean the rice and dhal and soak separately for 6 hours.
• Grind the dhals with fenugreek seeds and rice for 45 to 60 minutes.
• Mix the dough with hand only. Do not use Spatulas. This is good for fermentation.
• Leave it for fermentation (In winter, Pre heat the oven 275F and switch off and place the batter and leave it for overnight).
• Next day takeout the dough and add salt and mix it with hand.
• Batter is ready.

464 : Pav Bhaji Masala Dosa

Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.

Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji  and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.

Ingredients:

Dosa Batter                                    1 cup (See the link)

Left over Pav BhajiMixture               1 cup ( see the link)

Ghee mixed with oil                        2 Tbsp.

Chopped Coriander                         2 Tbsp.

Method:

• Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.

• Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle  few coriander leaves over the dosa.

• Now fold the dosa and serve it hot.

 Note:

• Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.

Kothimbir Vadi

Kothmbir Vadi

Kothimbir Vadi is a starter / snack that are extremely popular among maharashtrians. When I was in Thane , I ate this many times at my maharashtrian friend’s home. It’s my favorite one. Simple and tasty. 

Ingredients

Coriander Leaves                               1 big bunch

Chick peas flour/besan                        1 cup

Peanut coarsely crushed                     2 tbsp.

Rice flour                                           1 Tbsp.

Ginger Paste                                       1 Tbsp.

Turmeric powder                                1/4 Tsp.

Green Chilies  paste                             1 tbsp

Asafetida                                           - A pinch

Sugar                                                     1Tsp.

Salt                                                     to taste
Baking soda (optional)                         1/8 Tsp.

Oil                                                     for Shallow fry 

For Seasonings:
Oil                                                     1 Tsp.
White Sesame seeds                          1 Tbsp.
Dry coconut                                       2 Tbsp.
Curry leaves                                      few 

Method:

• Mix all the ingredients in a large bowl with water except oil to get a thick batter without any lumps.
• For Steaming I have used steamer trays. You can also use Idli moulds.
• Grease the idli moulds/ Steamer trays with oil. Add batter to it and steam for 20 minutes.
• Let it cool then unmold .If you are using steamer trays then after unmolding cut into slices.
• Heat oil in a pan.  Now, shallow fry the Vadis till they turn golden brown and crispy.
• Heat oil, fry all seasonings and add to the wadis.
• Serve hot with any spicy chutney or sauce.

Note:

• Shallow fry or deep fry the Kothimbir Wadis as per your choice. 
• You can freeze these vadis and its stays up to 2 months.