09 August 2011

Veg Uttappa-Healthy Eat


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



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.


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


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


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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