New Update
/sanjeev-kapoor/media/post_banners/650ca072e9b60070ffeafbfd2537e480eaa471752e864e6b2a51869ee010ade8.jpg)
Main Ingredients | Semolina (suji/rawa), Yogurt |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups semolina (suji/rawa)
- 2 cups yogurt
- ½ teaspoon soda bicarbonate
- Salt to taste
- Oil as required + for greasing
- 1 small onion, chopped
- 2 tablespoons tomato, chopped
- 2 tablespoons green capsicum, chopped
- 2 tablespoons onion, chopped
- 2 tablespoons carrot, grated
- Red chilli powder to sprinkle
- Fresh coriander leaves chopped as required
- Processed cheese block as required
- Sambhar to serve
- Coconut chuntey to serve
Method
- Take semolina in a mixing bowl, add yogurt, soda bicarbonate and salt and mix well. Add a little water and mix well. Set aside for 20-30 minutes.
- To prepare each uttapam, heat a non-stick tawa. Drizzle ½ teaspoon oil and spread it with a small onion. Pour a ladleful of batter and spread to make a thick disc. Sprinkle ½ tablespoon tomato, ½ tablespoon green capsicum, ½ tablespoon onion and ½ tablespoon carrot.
- Sprinkle a pinch of red chilli powder, 1 teaspoon coriander leaves and grate some cheese on top. When the underside turns golden, flip and cook till the other side is golden too.
- Transfer the uttapams on individual serving plates and serve hot with sambhar and coconut chutney.
Advertisment