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Preparation Time : 900
Cook Time : 20
Total Time : 920
Idli rice or parmal rice 1 1/2 cups
Raw normal rice 1 cups
Whole Urad daal 1 cups
Methi seeds (fenugreek) 1 tsp
Onions(finely chopped) 2 nos
Green chilies (finely chopped) 2 nos
Fresh Coriander leaves(finely chopped) 2 tbsp
Salt as per taste ( i have added around 1/2 tsp) 1/2 tsp
Wash both types of rice and urad daal properly and soak both the rice together in water,but soak urad daal separately.
Soak methi seeds in half cup of water.
Soak it for 4 to 5 hours.
Now take a mixer jar and grind the daal ,rice and methi seeds too in batches to get a smooth paste.
Add required water too.
Keep this batter for rest for at least 7 to 8 hours or whole night to get a good fermented batter.
After 8 hours check your batter,it must have risen up.
Now take a big spoon or ladle and give a stir by adding little water and salt in it.
The batter should not be very thick neither liquidy.
Now add onions,coriander and green chilies in the batter .
Take a non stick pan add 1 tsp oil and spread the batter on the pan .
Sprinkle more oil on the top to avoid it sticking from the bottom.
When you will find little holes on the top of uttapam then it means its little cooked from the bottom and slow the flame to avoid it from getting burned.
One side of uttapam takes around 7 to 8 minutes to cook up properly.
Now with the help of spatula flip it to the other side.
Press the uttapam with spatuala to get a good crust.Sprinkle more oil if required.
Your crispy Onion Uttapam is ready to enjoy.
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