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

Plain Uthaappam

Uthaappam is one more South Indian breakfast delicacy. An Uthaappam is much thicker than a dosa, more like an American pancake than a French crepe. You can make it soft or crispy, according to your personal preference.

If you have left over idli batter, this is a breeze to make.

Ingredients for Uthaappam

Idli Batter (look down for  Idli batter recipe) – 4 cup

Oil -                                                        5 tbsp.

For idli Batter:

 Idli rice                                              2 cups

  Urad dal                                           1 cup

 poha                                                 Handful

 For Batter:

• Soak the idli rice,poha and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
•  Let it ferment overnight, or keep in a warm place for about 8-10 hours.

Method:

• Heat the nonstick griddle over medium heat, and add 1 ½ ladleful of batter in the center of the griddle; spread the batter gently, but quickly with the back of the ladle in to a 8” circle.
• Drizzle ½ tsp. of oil on top and around the Uthaappam. Cook for few minutes  until the bottom is reddish gold.
• Flip the Uthaappam and cook for 30 seconds on the other side. Your delicious Uthaappam is ready.
• Serve hot with Coconut chutney and Sāmbhar. 

Plain Uthaappam

Home Made SEVAI

 Sevai is a type of rice noodle. It is very famous in South India, particularly Tamil Nadu.

IDLI

Idli is one of the most popular south Indian recipes all over the country. Idli is an ideal breakfast item. Making Idli is not difficult at all; however its preparation takes a little time as the batter for Idli requires fermentation. As it is a steamed food with minimum oil and no spices, it is an ideal healthy food item for everybody.. Idli’s are usually served in pairs with chutney, sambhar, or other accompaniments.

In my experience, the key to making soft idli is:

•       Using handful of rice/Poha while making the Urdu Daal batter. 
•    Let the dal soak in water overnight inside a fridge.
•    When grinding dhal and rice  use only cold water. 
•    Not running the blender continuously, but in short bursts
•      Making sure that the batter (before fermentation) does not have too much     water.
• When you grind the idly batter, the rice should be ground to a fine sooji rava consistency and not to a fine paste.
• To aid fermentation in cold countries, preheat your oven to 200F and put it off. Place the vessel containing the batter on a plate (to collect the overflown batter in case it pours out) and keep oven closed overnight.
• You can use idli rava instead of grinding rice. Just grind the urad batter and mix with idli rava! However, the idlis will be like the udupi style ones, not like the smooth chettinadu style idlis.

Ingredients

• Idli Rice – 4 cups
• Urdh dhal – 1 cup
• Aval (beaten Rice) - 1 cup
• Salt to taste
• Oil (for greasing the pans)

Method

• Wash and soak  the Daal, Poha and rice overnight or for 8 hours.
•  Wash and drain the rice. Grind it coarsely in a grinder.
• Proceed to grind the Urdh Daal, with poha and required amount of water and make a fine frothy paste.
• Do not add too much water; the water should be sufficient just so that the mixer/grinder motor runs smoothly.
• Now mix the ground rice and Daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. 
• Idli’s are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with Sambhar, chutney, Milagha podi.      

Paper roast Dosa

Paper Roast dosa is all time favorite in our home.. When I was in Cochin, I tried to make a crispy dosa a lot of times, but failed ... A chef from Dosa Corner visited our ladies club and he showed to make more than 50 types of dosas. He gave me the secret tips to make crispy dosas.

Dosa Tips:

• To make a very good restaurant type dosa, you will need a very good griddle especially nonstick griddles.(12” griddle). Use this only for making dosa.
• Spread out the batter really thin .
• Never use the gingili oil (Nalla ennai). Use Ghee mixed with cooking oil.
• Always clean the griddle with wet cloth before make every dosa.
• You need wide spatula
• In-between sprinkle ghee over the dosa.
• Take out the dosa from the griddle when that turns out crispy.

Plain Paper Roast Dosa:
Ingredients:

Idli Rice (Boiled Rice)                              4 cups

Urud Dal                                               1 cup

Fenugreek seeds                                    3/4 tsp

Tuvar dhal                                             1 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 methi and rice for 30 to 40 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.

Plain Roast:

• Heat the dosa griddle/ tawa. Simmer the stove. Pour  2 ladle of  batter in the middle of the griddle and spread it in circular way(Spread the batter as thin as possible) Consistency is important.
• Spread 1 tsp of  ghee around the dosa. and cook both side.
• Take out the dosa from the griddle when it turns crispy.
• Serve with Chutney, Sāmbhar and Mullagha podi