1 small Onion
1 bunch of fresh Coriander leaves
Little broken Cashewnut or Putna or both
1 or 2 Green Chillies
- Put them all in a small chopper and cut them very fine.
- In a cup of batter, mix all of it and add little salt.
- Put your non-stick pan or tawa on burner and heat it up
to medium heat. Use a serving spoon to spread the batter
thick, spread a tsp of oil on sides (optional) and cover the pan
for a while. Fire should be between medium and low.
When it is ready (light brown) remove the lid and turn
the Uttapam with the help of a spatula. Let it bake for
a while without the lid now. Turn it once more and keep it
for less than a minute to make it crisp.
Eat with or without coconut chutney.
Batter is made up of 1 portion of urad dal and 3 portions
of rice. One half of the rice is boiled rice and other
half is kolam or basmati or any rice other than boiled
(Boiled rice is not cooked rice but a variety of rice.)
Rice and dal are washed separately and left overnight to
soak well and after grinding them very fine separately,
they are mixed well and left to ferment in a warm place for
12 to 18 hours. This batter is then ready for use and can
be stored in the fridge upto 4 days. 1st day, one can make
good idlis out of it and next day it is ready for making
dosa or Uttapam.