OOTHAPPAM

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.