Thursday, December 30, 2010
Rice - 2 cups, washed and soaked( rice and urad dal ratio 2:1)
Urad dal - 1 cup, washed and soaked
baking soda - a pinch
Carrot - 1 finely grated
Tomatoes - 1 finely chopped
Green chilli - 1 finely chopped ( adjust accordingly)
Onion - 1 small, finely chopped
Green peas - 2 tbsp
Coriander - 1 tbsp finely chopped
Spring onion - 2 tbsp, chopped
Green pepper - 1/2 , finely chopped
Method for making batter:
Take the soaked rice and urad dal, add water, salt and blend till smooth . Add the baking powder, mix it and let it sit overnight to ferment. Fermentation test: To check if it is fermented, the texture should be changed and should smell sour and the batter doubled in quantity, then the batter is definitely ready to use.
Pre-heat the griddle to a medium-high temp. (Non-stick pan works the best with less oil).
Reduce the heat, take a big spoonful of batter and drop it on the griddle. Spread it into medium size circumfrence, nice and thick. Spread the topping all over it. Spray/sprinkle some oil on the edges of the uttapam. ( I use the cooking spray for convenience and limits the amount of oil) cover with the lid and let it cook for a min or two. when you see the edges are slightly brown and the batter looks cooked, it is the time for flipping. After flipping you don't need to cook for long. ( make sure the vegetables are not burnt)
Using cheese: If you are using cheese, put the cheese just before taking it off the griddle. Fry until the cheese is melted and serve. Only one side cooking is enough.