Indian Recipes
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Ingredients
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| 1 |
Rice |
3 cups |
| 2 |
Urad dal |
1 + 1/2 cups |
| 3 |
Fenugreek seeds |
1/ 2 teaspoon |
| 4 |
Onion, finely chopped |
2 |
| 5 |
Tomatoes, finely chopped |
2 |
| 6 |
Green chilies, finely chopped |
3 |
| 7 |
Paneer, cut into very small pieces |
1/2 cup |
| 8 |
Fresh coriander leaves, finely chopped |
1/2 cup |
| 9 |
Salt |
to taste |
| 10 |
Oil |
3 tablespoons |
| Method |
Soak rice and dal separately with fenugreek seeds in enough water overnight. Drain and grind it in a food processor to a thick paste. Mix dal and rice paste together, stir well until incorporated, cover and set aside in a warm place for at least 6-8 hours.
Now add salt into it and mix well. Combine chopped onions, tomatoes, paneer, chilies and chopped coriander in a bowl and set aside.
Heat griddle over medium-high heat, pour a ladle full of rice and dal batter, on a hot griddle and spread immediately into a circle, add oil and spread some of the onion-tomato mixture and cook until brown on one side, now turn over and cook on the other side until brown and crispy. Repeat this process with all of the batter and serve.
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| Servings -6-8 |
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| Introduction
of the dish |
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This is a South-Indian recipe full of different flavors. You can add any vegetables or even boiled potatoes into the onion-tomato mixture. The uttapam batter is slightly thicker than the dosa batter and thinner than the idli batter.
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