Uttapam With Onion Recipe
Ingredients
| Black gram | 1 Cup (16 tbs) (Covering:) | |
| Rice | 2 Cup (16 tbs) (Covering:) | |
| Onions | 2 (Covering:) | |
| Tomatoes | 2 (Covering:) | |
| Green chillies | 5 (Covering:) | |
| Coriander | ||
| Salt | 1/2 Teaspoon (Covering:) | |
| Sugar | 1 Teaspoon (Covering:) | |
| Toor dal | 2 Cup (16 tbs) (Sambar:) | |
| Egg plant | 4 Small (Sambar:) | |
| 1 tender drumstick | ||
| Tomatoes | 2 (Sambar:) | |
| 2 big Onions | ||
| Coriander | ||
| Tamarind | 1/4 Cup (16 tbs) (Sambar:) | |
| Jaggery | 1/4 Cup (16 tbs) (Sambar:) | |
| Mustard seeds | 1/2 Teaspoon (Seasoning for the Sambar:) | |
| Cumin seeds | 1/2 Teaspoon (Seasoning for the Sambar:) | |
| A pinch of Hing (asafoetida) | ||
| Curry leaves | 8 (Seasoning for the Sambar:) | |
| Bengal Gram | 2 Teaspoon (Sambar Masala:) | |
| Black gram | 1 Teaspoon (Sambar Masala:) | |
| Coriander seeds | 2 Teaspoon (Sambar Masala:) | |
| Cumin seeds | 1 Teaspoon (Sambar Masala:) | |
| Red chillies | 3 (Sambar Masala:) | |
| 2-3 Laung (cloves) | ||
| 3-5 pes Dalchini (Cinnamon) | ||
| Black pepper | 8 To taste (Sambar Masala:) | |
| 10-12 seeds Methi (Fenugreek seeds) | ||
| Bengal Gram | 1/2 Teaspoon (For Chutney :) | |
| Black gram | 1/2 Teaspoon (For Chutney :) | |
| Green chillies | 5 (For Chutney :) | |
| Ginger | 1/4 inch (For Chutney :) | |
| Garlic | 3 Clove (5gm) (For Chutney :) | |
| Coriander | 1/2 Cup (16 tbs) (For Chutney :) | |
| Salt | 1/4 Teaspoon (For Chutney :) | |
| Mustard seeds | 1/4 Teaspoon (Seasoning for chutney:) | |
| Curry leaves | 6 (Seasoning for chutney:) | |
Directions
SAMBAR MASALA :
1. Dry roast the masalas separately.
2. Roast the dal until it gives a cooked aroma and turns slightly brown. Remove it.
3. Then stir in red dry chillies and allow them to turn deep red.
4. Mix all these roasted items, allow them to cool and grind them to paste.
SAMBAR :
1. Cook dal with a little turmeric until it is soft and tender.
2. Mash it with a ladle.
3. Crackle rye, then add jeera, hing and curry leaves in a heated karahi.
4. Add chopped onions and cook till soft.
5. Pour in the cooked dal.
6. Add the ground masala and add 2 cups of water.
7. Stir in the vegetables and bring it to boil. Cook until tender.
8. Soak tamarind into little water for half an hour and extract the juice.
9. Add this juice to the dal with gur and bring it to a boil 2 to 3 times.
10. Garnish with coriander leaves.
Chutney :
1. Heat a pan. Roast the chana dal,urad dal, ginger and lahsun until it gives a cooked aroma and turns slightly brown.
2. Grind to a paste all the roasted items, green chillies, coriander and sugar.
3. Heat a karahi and crackle mustard seeds. As they splutter, add curry leaves and hing.
4. Stir it into the ground chutney.
Method of Uttapam:
1. Soak urad dal and rice separately in water, (enough to cover) for 3 to 4 hours.
2. Grind it to a paste. Mix it thoroughly. Keep the mixture in a container/utensil covered overnight.
3. Stir in salt a little before making the uttappam. Add approximately 1 cup of water. Mix well. This mixture should be of a thick pouring consistency.
4. Heat a tawa, sprinkle a tsp of water. When it evaporates, wipe with cloth.
5. Pour a ladle full of mixture over the tawa and gently spread it like a thick pancake.
6. Take finely chopped onions, green chillies and coriander. Spread them on the mixture.
7. Cover the tawa and cook for a couple of minutes till it turn crisp-brown. ,
8. Turn the Uttappam upside down and again cook till the other side turns crisp brown.
9. Remove from heat.
1. Dry roast the masalas separately.
2. Roast the dal until it gives a cooked aroma and turns slightly brown. Remove it.
3. Then stir in red dry chillies and allow them to turn deep red.
4. Mix all these roasted items, allow them to cool and grind them to paste.
SAMBAR :
1. Cook dal with a little turmeric until it is soft and tender.
2. Mash it with a ladle.
3. Crackle rye, then add jeera, hing and curry leaves in a heated karahi.
4. Add chopped onions and cook till soft.
5. Pour in the cooked dal.
6. Add the ground masala and add 2 cups of water.
7. Stir in the vegetables and bring it to boil. Cook until tender.
8. Soak tamarind into little water for half an hour and extract the juice.
9. Add this juice to the dal with gur and bring it to a boil 2 to 3 times.
10. Garnish with coriander leaves.
Chutney :
1. Heat a pan. Roast the chana dal,urad dal, ginger and lahsun until it gives a cooked aroma and turns slightly brown.
2. Grind to a paste all the roasted items, green chillies, coriander and sugar.
3. Heat a karahi and crackle mustard seeds. As they splutter, add curry leaves and hing.
4. Stir it into the ground chutney.
Method of Uttapam:
1. Soak urad dal and rice separately in water, (enough to cover) for 3 to 4 hours.
2. Grind it to a paste. Mix it thoroughly. Keep the mixture in a container/utensil covered overnight.
3. Stir in salt a little before making the uttappam. Add approximately 1 cup of water. Mix well. This mixture should be of a thick pouring consistency.
4. Heat a tawa, sprinkle a tsp of water. When it evaporates, wipe with cloth.
5. Pour a ladle full of mixture over the tawa and gently spread it like a thick pancake.
6. Take finely chopped onions, green chillies and coriander. Spread them on the mixture.
7. Cover the tawa and cook for a couple of minutes till it turn crisp-brown. ,
8. Turn the Uttappam upside down and again cook till the other side turns crisp brown.
9. Remove from heat.
Chef
