Vengaya uthappam (Onion thick pan cake) - Preparation time 15 mins
Usually mom used to make uthappam when we get bored on dosai & idli and also when the idli flour is sour. It will be bit spicy so can be taken without any sidedish. You can try it out in fermented idli dough only thing is the batter has to be thick as we use for idli.
Ingredients:-
Small onion - 10 (peeled and cut into small semi circles)
Green chili - 2 (finely chopped)
Mustard seed - 1/4 tsp
Sesame oil - 4 tbsp
Urad dal - 1 tsp
Curry leaves - 1 string (finely chopped)
Tomato - 1/2 finely chopped and this is optional
Ginger - 1 tbsp chopped
Idli flour - 2 cup
Preparation method:-
Heat a kadai. Add 1 tbsp oil, mustard seed to splutter, urad dal to golden color, add the chili, onion, ginger, little salt to cook.
Add the garnish and curry leaves to idli flour and mix well.
Heat the kadai and pour one small ladle of uthappam flour. Don't spread too much because, it will become dosai instead of uthappam. If you like now you can top the uthappam with chopped tomato.
Cook in low flame and cover with a lid. After few mins remove the lid and see whether the bottom side has become brown.
Now turn the uthappam carefully and leave the other side to cook and become brown (don't cover now). The side will be crisp and center portion will be soft.
This will be a colorful and tasty dish. I am sure you all will love it. Only if you cook in slow flame it will be cooked well.
Usually mom used to make uthappam when we get bored on dosai & idli and also when the idli flour is sour. It will be bit spicy so can be taken without any sidedish. You can try it out in fermented idli dough only thing is the batter has to be thick as we use for idli.
Small onion - 10 (peeled and cut into small semi circles)
Green chili - 2 (finely chopped)
Mustard seed - 1/4 tsp
Sesame oil - 4 tbsp
Urad dal - 1 tsp
Curry leaves - 1 string (finely chopped)
Tomato - 1/2 finely chopped and this is optional
Ginger - 1 tbsp chopped
Idli flour - 2 cup
Preparation method:-
Heat a kadai. Add 1 tbsp oil, mustard seed to splutter, urad dal to golden color, add the chili, onion, ginger, little salt to cook.
Add the garnish and curry leaves to idli flour and mix well.
Heat the kadai and pour one small ladle of uthappam flour. Don't spread too much because, it will become dosai instead of uthappam. If you like now you can top the uthappam with chopped tomato.
Cook in low flame and cover with a lid. After few mins remove the lid and see whether the bottom side has become brown.
Now turn the uthappam carefully and leave the other side to cook and become brown (don't cover now). The side will be crisp and center portion will be soft.
This will be a colorful and tasty dish. I am sure you all will love it. Only if you cook in slow flame it will be cooked well.
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