09 August 2011

Veg Uttappa-Healthy Eat

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I cannot blame my kid being a fussy eater/ he loves dosas. Ask me I do like dosa's but my liking is towards the masala dosa (which is stuffed with potato subji) not all the dosas. Today I made this for my breakfast and my lil one enjoyed picking the vegetables from the dosas.


Veg Uttappa
(Dosa topped with vegetables)

Preparation Time: 15 min except fermenting
Cooking Time: 20 min
Makes: 10
Served with: Chutney, curd, pickle,

Ingredients for the Batter

1.5 cup rice
1/2 cup Urad dal
1/4 cup poha/paper avalakki
2 tsp methi seeds
salt per taste
ghee to roast

For the Toppings

1/4 cup grated carrot
1/4 cup onion
1/4 cup tomato chopped
1/4 cup corriander leaves chopped
1/4 cup curry leaves chopped


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Method

Soak the rice, urad dal together for about 4-6 hrs. Soak the methi seeds in lukewarm water
Add all the batter ingredients in a blender and grind it into a smooth batter;
Keep the batter overnight for fermanenting;
Next day prepare the batter into a medium thick consitency and keep it ready; Heat the iron griddle and make medium thick dosas, and immediately add the grated topping and cover the lid. Once its cooked add generous amount of ghee and roast it.



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Corriander, Ginger & GreenChillies Chutney/Dip
(corriander, greenchilli & ginger blended with fresh coconut & spices)

Preparation time: 10 min
Cooking Time: 5 min
Serves: 2-4
Served with: Ganji (rice pordige)/ Dosas, Indian breads

Ingredients

1 cup grated fresh/frozen coconut
1/4 cup chopped corriander leaves
2- 3 green chilli
1.5 " ginger grated
salt per taste
lemon sized tamarind

For the Tampering

2 tsp oil
1.5 tsp musturd seeds
2 red chillies broken
1 strand curry leaves

Method

wash, clean and trim the greens, chillies and ginger. Put together all the above ingredients into a mixie jar and grind it into a corase paste.
heat oil in a pan add red chilli, mustrd seeds and once the musturd seeds crakles add the curry leaves and serve.











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