Uttappam
| Ingredients |
| left over Idli batter |
| 1 tablespoon rice flour |
| 1/2 teaspoon salt or as per taste |
| 1 1/2 teaspoons oil for each Uttappam |
| For Seasoning |
| 1 teaspoon oil |
| 1 teaspoon black, mustard seeds |
| 2 teaspoons white split gram beans |
| 2 green chilies, chopped |
| 4 curry leaves |
| For Garnish |
| 1 onions, finely chopped |
| 1 tablespoon coriander leaves, chopped |
| Mix the rice flour and salt to the left over Idli batter and set aside. |
| Heat a pan, pour the oil. When the oil is hot, add the mustard seeds and when the mustard seeds are about to crackle, add the white split gram beans. When the mixture is light brown, add the chopped green chilies and the curry leaves. Stir for 1 minute and pour evrything into the batter and set aside. |
| Heat a Dosai pan, over medium heat and rub some oil on it. When the pan is hot, pour a serving spoonful, of the batter in the centre of the pan and spread it into a thick pancake. Pour 1 tsp. oil around the edge of the pancake. Sprinkle all over the top of the Uttappam, the chopped onions and chopped coriander leaves and lightly press, with an oiled spattula, so that the garnish does not come off while turning over the pancake. When the bottom-side is brown, turn over the pancake, pour 1/2 tsp. oil and cook, but need not be brown. Turn it over, so that the garnished side is on top. Serve hot, with Chutney, Sambaar or Dosamolakapodi. |