Wednesday, September 30, 2009

ONION UTHAPPAM ஒனியன் உத்தப்பம்



Among the dosai family varieties, Onion Uthappam takes the honors as being the best in my opinion . Masala Dosai ofcourse has a different appeal all together. I have enjoyed this Uthappam all over South India, US, UK and Singapore. But I can never forget what I used to eat in Prakash Bhavan behing GPO on 2nd line Beach in Madras during 70s.




2.5 Cups Par boiled rice
1 cup Black gram dal/de husked black gram
1/2 cup Green gram (Moong dal)
1/4 tsp Fenugreek seeds
Curry leaves 2 sprigs
Cilantro 1/2 cup for garnishing
Salt to taste


Soak parboiled rice ,Black gram dal and green gram dal and fenugreek for 3 hours. Wet grind soaked rice coarsly like Idly batter. Make black gram dal and green gram dal in smooth paste. Add a little salt to taste and let it ferment for about one night (10 hrs atleast).
Next day, make dosais (thickness of atleast 1 cm) on a tawa Sprinkle finely cut onion, green chillies, curry leaves and a little cilantro on top of the spread batter. Make Uthappam like dosais. by spreading oil on sides and on top of the spread batter. Once one side is properly done, invert and let onion side get fried on the tawa.
Serve with chutney and sambar.


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