Baby Uttapam

Ingredients 

• 1 cup rice
• ½ cup split black gram, skinless
• Salt to taste
• Oil as required

Topping

• 2 small onions, chopped
• 2 small tomatoes, seeded and chopped
• 2 green chillies, chopped

Method

1. Soak the rice in three cups of water and split black gram in two cups of water overnight.
   Drain and grind them separately to a smooth paste using a little water.
   Mix them in a deep vessel.
2. Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place.
   Take the required quantity of batter in a bowl, add the salt and sufficient water to get the desired consistency and mix well.
3. Heat a thick tawa or a non-stick pan.
   Put two drops of oil and wipe the tawa clean with a wet muslin cloth.
4. Add a tablespoon of oil to the tawa and pour half a ladleful of batter and spread it into a three-inch round.
   Make as many as would fit on the tawa.
5. Sprinkle each with the onions, tomatoes and green chillies and cook on low heat for three to five minutes.
   Flip side and cook further, if desired.
6. Serve hot.

Nutrition Info