Mixed Vegetable Uthappam

Today's recipe for Cooking Carnival in Blogging Marathon #68 is a uthappam topped with mixed vegetables.I usually make uthappam with the dosa batter.But a friend of mine makes a different batter for uthappam and it comes out very good and get a very nice color.Also the vegetables for the topping needs to be chopped very finely.But it can be sauteed in a tsp of oil for couple of minutes and used for the topping.Let's move on to the recipe......

                                                             

                                         

                                                                              

                                                          Mixed Vegetable Uthappam

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   Basic Information

   Preparation time ~ 35- 40minutes
   Soaking time ~ 3-4 hours

   Fermentation time ~ 8-10 hours

   Cooking time ~ 2-3 minutes/uthappam

   Makes ~ 12-14 

  Ingredients

   For the batter

  

Ingredient	Quantity
Idly rice or pulungal arisi	1 cup
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	5 tbs
Toor dhal/thuvaramparuppu	2 tbs
Channa dhal/kadala paruppu	1 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	1.5 tsp
Water	to grind

  For the topping

Ingredient	Quantity
Onion(finely chopped)	2-3 (medium size)
Carrot (grated)	1/2 cup
Beans(very finely chopped)	1/4-1/2 cup
Tomato(finely chopped)	2 -3(medium size)
Green chilly/pachamilagai	5-6
Coriander leaves(finely chopped)	3-4 tbs
Oil	as needed to cook uthappam

   

 Method

• Soak  both rice and dhals,fenugreek seeds together for 3-4 hours.After soaking Drain the water completely and grind it in a blender or wet grinder till its fluffy and fine paste.Transfer it to a bowl and add salt.Mix it well,keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread to a thick circle.

• Now sprinkle the vegetables on top the batter and sprinkle some oil.Let it cook for a minute or two.

• Flip it to the other side  and cook it for a minute,then remove it from the griddle.

•  Serve it  with  coconut and sambar.  

• The batter consistency is very important to get a nice uthappam.It should not be too thick or thin.
• While pouring the batter on the griddle,the flame should in medium.
• Top the vegetable on the uthappam as soon as the batter is spread.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Karthigai Adai /Karthigai Milagu Adai /Arisi Thengai Adai

Today's recipe is an authentic adai made during Karthigai Deepam festival in certain households in Tamilnadu.
As we don't have the custom of making this adai during the festival never got a chance to make it.But I got tasted this one from my neighbor back in India.
Coming to the recipe,so many variations can be made and each household has their own recipe.
Some uses more dhal and less rice,some may use variety of dhals also uses some red chilly along with black pepper.This recipe also, I noted down from my neighbor who used to share this one for Karthigai Deepam..
Also the consistency of the batter needs to be on the thicker side..Here I used the ladle and spread it on the iron dosa pan.In some places a thick batter is made and pat on a banana leaf and transferred to the griddle and cooked.
This adai doesn't need any special accompaniments,tastes good as such.But traditionally butter and jaggery is served as it has black pepper.Off to the recipe.........

                                               

                                         

                                                                              

                                                 Karthigai Adai/Karthigai Milagu Adai

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   Basic Information

   Preparation time ~ 25 minutes
   Soaking time - 2-3 hours

   Cooking time ~ 4-5 minutes/adai

   Makes ~ 3-4

  Ingredients

Ingredient	Quantity
Idly rice	3/4 cup
Raw rice/pacharisi	1/2 cup
Toor dhal/thuvaram paruppu	2 tbs
Channa dhal/kadala paruppu	2 tbs
Urad dhal/ulutham paruppu	3 tbs
Black pepper/milagu	2 tsp(coarsely powdered)
Coconut(grated)	1/4 cup
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Coconut bits(finely chopped)	1-2 tbs
Curry leaves	1-2 sprigs(roughly chopped)
Oil	to make

   
 

  

  

 Method 

• Wash and soak the dhals and rice with water.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the rice,dhal and grated coconut,salt with little water to a bit coarse paste.Transfer the ground batter to a bowl.

• To this add the finely chopped coconut,curry leaves . Add in coarsely ground pepper and asafoetida and mix it well.The consistency should be as shown.Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. Do not spread it too thin,it should be slightly thicker.Make a small hole in the center of the batter as soon as after spreading.

• Drizzle a tsp of oil in the center and sides, cook it in a medium flame for two minutes.,Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with jaggery and butter.

• Keep the flame in a medium to get a nice crispy edges.
• Coconut bits give a nice taste to the adai .
• A tsp of cumin also powdered along with black pepper and added.

Enjoy..................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Onion Podi Uthappam / Podi Uthappam

For the day 2 of final week in Cooking Carnival is onion,podi uthappam.Uthappam is a thick pancake like dosa can be made plain or with toppings.When it comes to toppings so many variations are made.
Onion uthappam is a popular one and everybody likes it and every household has their own version.

Coming to the recipe,I have adapted this recipe in a cookery show and its quite popular in a particular shop in Chennai.Its a onion uthappam sprinkled with a spicy garlic podi/powder and cooked using generous amount of ghee.This uthappam is served along with mint chutney and onion coriander chutney.

The exact recipe for the podi/powder was not given but I tried my own version and used it.
The podi came out so flavorful and when its sprinkled along with onion,it makes the uthappam so tasty.

                                               

                                         

                                                                              

                                Onion Podi Uthappam/Podi Uthappam

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   Basic Information

   Preparation time ~ 25 minutes

   Cooking time ~ 2-3 minutes/utahppam

   Makes ~ 2-5

  Ingredients

  For the podi

Ingredient	Quantity
Channa dhal/kadala paruppu	1/4 cup
Toor dhal/thuvaram paruppu	2 tbs
Urad dhal/ulutham paruppu	1/4 cup
Moong dhal/paasiparuppu	1 tbs
Red chilly/varamilagai	7-8
Sesame seeds/yellu	2 tbs
Curry leaves/karivepillai	4-5 spigs
Garlic/poondu	6-7 fat cloves
Oil	2 tsp
Salt	1 tsp or to taste

   
  To make uthappam

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Ghee/nei	as needed to cook dosa
Onion (finely chopped)	2 (medium size)
Coriander and curry leaves	as needed(finely chopped)

  

  

 Method 

• Add 1/2 tsp of oil and fry the dhals  and red chilly in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry curry leaves till the curry leaves turned crisp.Remove it from the keep it.

• Add the sesame seeds in the pan and fry it for a minute and remove it.Now fry the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies, curry leaves,salt and  give it a pulse.Now add the dhals and sesame seeds to it and grind it to a bit coarse powder.Now add the garlic and pulse it.Do not run the blender continuously.The spicy garlic powder is ready.

• Now take the  batter and adjust the consistency with water.Mix the chopped onion,curry leaves and coriander leaves together and keep it aside.Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a circle(no need to spread it too thin).

• Now sprinkle the chopped onion and  on top of the uthappam,then sprinkle the spicy garlic powder.Press it gently,drizzle ghee and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute, add a tsp of ghee.Keep it in a flame for another 30 seconds.Remove it from the pan.

• Serve it with mint chutney.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the onion and spicy powder,gently press it and cook it in a medium flame.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Quinoa Adai /Quinoa and Lentil Adai

We are towards our final week of Cooking Carnival in mega Blogging Marathon and for this week I am sharing Adai,aapam and uthappam recipes.As these recipes also comes under dosa category,I decided to share.
For the day 1,I am sharing an adai made with quinoa and lentils.Adai is made with of lentils and rice is most of the households in South India.
But this recipe is rice free and I used quinoa,broken wheat.The taste of the adai is almost like the regular adai.The only thing needs to be careful is rinse the quinoa with water for several times.Otherwise it will end up in a bitter taste.Let's move on to the recipe..........

                                               

                                         

                                                                              

                               Quinoa Adai/Quinoa and Lentil Adai

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   Basic Information

   Preparation time ~ 25 minutes
   Soaking time - 2-3 hours

   Cooking time ~ 3-4 minutes

   Makes ~ 5- 6

  Ingredients

Ingredient	Quantity
Quinoa	1/2 cup
Broken wheat/cracked wheat	1/2 cup
Toor dhal/thuvaram paruppu	1/4 cup
Channa dhal/kadala paruppu	1/4 cup
Moong dhal/paasi paruppu	1 tbs
Red chilly/varamilagai	3-4
Fennel seeds/sombu	1/2 tsp
Ginger/inji	1 inch piece
Garlic/poondu	1 clove
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (large size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the dhals and broken wheat,quinoa together with water.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly,fennel,garlic,ginger,and the soaked mixture with little water to a bit coarse paste.
• Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

• Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. 
• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with coconut chutney and sugar or pickle.

• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Rinse the quinoa for at least 4-5 times

Enjoy...................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Kari Dosai /Soya Kheema Dosa

Kari dosai is  popular in Madurai,in which minced mutton curry is topped and served with kurma.But I wanted to share a vegetarian version with minced soya curry.In the original recipe egg is also used on top of the minced mutton.Since its a vegetarian version I didn't use it.Also the dosa needs to be on the thicker side and the minced meat/soya is topped and cooked.This dosa doesn't need any side dish,it tatses good as such.Off to the recipe...

                                               

                                         

                                                                              

                                                Kari Dosai/Soya Kheema Dosa

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   Basic Information

   Preparation time ~ 25 minutes

   Cooking time ~ 2-3 minutes/dosa

   Makes ~ 3 dosas

  Ingredients

  For the stuffing/filling 

Ingredient	Quantity
Soya chunks	1/3 cup
Onion(finely chopped)	1 (medium size)
Tomato(thinly chopped)	1(medium sice)
Green chilly/pachamilagai	1 (finely chopped)
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Fennel seeds/sombu	1/4 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	1 tbs

   
  To make Dosa

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Oil	as needed to cook dosa
Onion and green chilly(chopped)	to garnish(optional)

  

  

 Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.
• Heat the oil in a pan,crackle the fennel seeds and add the chopped onion and green chilly with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
• Add the chopped tomato cook it for a while,then goes in all the spice powders and salt.Give it a mix and add sprinkle some  water if needed.Now add the pulsed soya chunks.
• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.

• Now take the  batter and adjust the consistency with water.Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a circle(no need to spread it too thin).

• Now sprinkle the soya kheema on top of the dos,then sprinkle some chopped onion and green chilly.Press it gently,drizzle oil and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute,if needed add a tsp of oil.

• Serve it with kurma and raita if needed.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the soya kheema or minced meat curry,gently press it and the batter should not be cooked,so keep it in a medium flame.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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