Friday, June 24, 2011


"आठ्व्नीतली एक संध्याकाल"  
झीरपीत पाउस, थंडगार वारा, गरमा गरम तव्यावार्चे  गरमा गरम Uttappae आणि मित्र परिवार बरोबर रमत गमत बघितलेला एक दमदार मूवी !
 Any Such Utta(m)ppam incidents to share ?

3  Cups of boiled rice
1-1/2 Cup of black gram
1 tbsp Fenugreek seeds
3-4  Medium sized red onions finely chopped
4-5 Hot green chillies finely chopped
a few curry leaves (optional)
salt to taste

1. Soak rice with fenugreek seeds and gram separately in two vessels for about 4-5 hours.
2. Grind rice and gram separately to a smooth paste.
3. Add salt, mix both the pastes thoroughly in a large vessel and keep overnight (7-8 hours) for the batter to ferment.
4. When fermented-add onions, green chillies and curry leaves. (The batter should be thick and not very thick-moderate thick will do, add water if the batter is too thick)
5. Mix well.
6.Now, heat tawa(griddle) on a medium flame.
7. Spread little oil on the tawa and now on this pour a scoop full of the Uttappam batter.
8. Spread evenly into a moderately thick layer.
9. When one side is done, remove carefully from the tawa and turn over on the other side.
10. When both sides are crisp and golden brown, remove from the tawa and serve hot with Grren Chutney(recipe coming soon)

Rava Dosa!! (From the Udupi Vault)

2/3 cup(4oz/125gms) fine semolina 
1/3 cup(2oz/60gms) rice flour
1/4 cup(1 1/2oz/45gms) all-purpose flour
1 cup(8 fl oz/250ml) water
1 cup(8 fl oz/250ml) beaten yogurt 
1 small sized red onion finely chopped
5-6 finely chopped hot green chiliies
2 tbsp finely chooped cilantro
1 tsp cumin seeds crushed(optional)
1-2 tsp black peppercorns
1/2 tsp crushed black pepper
1 tbsp vegetable oil, plus a lil extra for frying
salt to taste

Method :-
1. In a bowl, combine the semolina, rice flour, all purpose flour, chopped green chillies, cilantro, black peppercorns, crushed black pepper and cumin.
2. In a separate bowl mix water with yogurt until smooth.
3. Now mix all the above ingredients. 
4.Whisk until well blended and smooth.The batter should be watery and flowing.
5. Make sure the batter is very thin(thinner than the dosa batter). 
*If the batter becomes thick after making few dosas add little water to it. 
6. Now cover the batter and set it aside for an hour or so.
7. Next, heat the tawa (the tawa should be very hot while u are drizzling/pouring the batter with your hands.
8.Spread the thin batter on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. 
9.Drizzle very little oil around the corners.
10.Cook until the underside of the dosa is browned.