Description
These are lentil and rice based pan cakes, often made from left over sour dosai batter. If making from regular fresh batter, see that the batter ferments fully until it rises double in size with tiny bubbles on the surface.
| Ingredients | |
|---|---|
| 4 cup | Dosai batter(look idli batter recipe) |
| 1 no | Onion |
| 2 nos | Green chilli |
| ¼ inch | Ginger (chopped) |
| ¼ tsp | Cumin seeds |
| 6 nos | Curry leaves |
| 2 stks | Corrainder leaves (chopped) |
| ¼ tsp | Salt or to taste |
| ¼ cup | Oil |
Instructions
Add chooped onions, green chillies, ginger, cumin seeds, salt, curry leaves, corrainder to the dosai batter and mix well. Heat a iron skillet or tawa, take a laddle full of this batter and spread it over the tawa in circular form, drizzle a teaspoon of oil and cook for few seconds, then flip to the other side and cook until it turns brown.Serve hot with chutney or onion thokku.
2 Comments
Good recipe. Only one suggestion. Instead of mixing the onions and other veggies in the batter, I suggest sprinkle the veggies on the batter as soon as the batter is spread on the tawa and slightly press down so that the onions are just embedded on the surface of the batter. When the uthappam is flipped over, the onions get fried to golden brown and yields yummy, hotel-like results.
Thanks for the instructions, Mullai. It always helps as a reference.