Wednesday, September 24, 2008

OOTHAPPAM

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INGREDIENTS:


Raw Rice--------------------1-1/2 cups of standard measuring cup

Cooked rice-----------------5-6 tbp(left over rice would be good)

Methi seeds-----------------1 tsp

Carrot-----------------------1 cup grated

Green chillies---------------6-7(optional)

Onion-----------------------1 big one

Coriander leaves-----------2 cups chopped

Oil---------------------------to roast

Salt-------------------------as required




DIRECTIONS:


1.Wash thoroughly and soak raw rice along with methi seeds for minimum of 6 hrs.

2.Soak the left over cooked rice in water for 5-10 mins before adding to the grinder.

3.After a minimum of 6 hrs make a smooth batter adding leftover rice to soaked raw rice in either a wet grinder or mixer using little water.

4.Make sure the batter is thick and quite smooth enough.Later on can add water to the batter if required and shouldn't feel the rice grain bits .

5.Transfer to a wide vessel and add some baking soda if required and keep.Place covered in a warm place like an oven or one of the bottom kitchen shelf overnite.

6.The main thing about making oothappams is to maintain the correct batter consistency.Too thick or too losse will not yield the desired result.So use the trial and error method here.

7..In the morning add salt and take a very small portion of batter into seperate small bowl and test by making small oothapams on hot tava to see that the consistency of the batter is right enough to get them the exact way.Else add little bit water and test it until it comes out with small bubbles.

8.When they come out just perfectly ,then adjust the whole batter the way that would make perfect ones.And one more thing making on a flat nonstick pan doesnt taste that good.So i usually make them on Indian tava with tsp of oil (used for making rotis)

9.But still if you are using the normal nonstick pan then pour a laddle full on the center and donot spread out.The batter itself gets adjusted.Just make sure that they come out round by slightly swirling the pan.

10.Immediately after pouring the batter spread out some grated carrot, onions, coriander leaves on the top and let it cook covered till the bottom and sides get some brown burns..

11.Make sure that the flame is on medium high through out and covered else they wont be cooked properly.



17 comments:

Usha said...

Hey Raaji this looks perfect,I have never tried uthappam quite this way...love the way it looks...will give this a try this weekend itself:)

Vaishali said...

Lovely recipe, Raaji, and such great pictures. I am going to try this for sure.

Sujatha said...

Uthappam looks so fluffy and soft! The pic is mouthwatering.. good one, Raaji!

Uma said...

sooooooooooo mouth-watering. Picture perfect.

Cham said...

Love the color of ur uttapam beautiful click :)

Jaishree said...

Hi Raaji Oothappam looks perfect, Lovely recipe.The pic is sooooooo mouthwatering..

Laavanya said...

Pretty picture.. have never made batter specifically for uthappams before. I love onion uthappam.

Sireesha said...

Uttapam looks Perfect and soft....

Priti said...

Oothappam looking delicious Raaji...lovely pic

Ramya Vijaykumar said...

Picture perfect and one of my favs...

Purva Desai said...

Oothappam looks really bright and fluffy and ready to eat...

Divya said...

Hats off to your for making the humble uthappam look so pretty!

Divya Vikram said...

Dosa looks colorful!

Vidhya said...

wow, looks perfect.

Suma Rajesh said...

this is a perfect breakfast..looks too gud...with onion chutney sounds heavenly..

Shri said...

perfect uthappam!!got something for you in my blog

Anisheetu said...

wow the pic looks great and oothappan is my all time favourite... thanks for sharing...