INGREDIENTS
2 cup idli rice
½ cup urad dal
½ tsp methi / fenugreek
1 cup poha / aval / flattened rice (thin)
water (for soaking & grinding)
2 tsp salt
oil (for roasting)
1 onion (finely chopped)
1 carrot (grated)
½ capsicum (finely chopped)
1 to mato (finely chopped)
1 inch ginger (finely chopped)
1 chilli (finely chopped)
few curry leaves (chopped)
2 tbsp coriander (finely chopped)
¼ tsp salt
METHOD
firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi.
soak for 5 hours adding water as required.
drain off the water and transfer to the mixi or grinder.
blend to smooth paste in batches adding water as required.
in a bowl take 1 cup poha and rinse well.
blend to smooth paste adding water if required.
mix the rice-urad dal batter and poha paste well.
cover and ferment in a warm place for 8 hours.
after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.
further add 2 tsp salt and mix well.
prepare the vegetable topping by taking 1 onion, 1 carrot, ½ capsicum and 1 tomato.
also add 1 inch ginger, 1 chilli, few curry leaves, 2 tbsp coriander and ¼ tsp salt.
mix well making sure everything is well combined.
heat the griddle and pour a ladleful of batter.
spread out in a circular motion slightly thick than regular masala dosa.
top with mix vegetable mixture uniformly and pat slightly.
also pour 1 tsp oil around the edges.
cover and roast the dosa to a golden brown from the bottom.
flip over and roast both sides.
finally, enjoy vegetable uttapam.
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