• 360 Gram Rice (parboiled)

  • 90 gram Bengal Gram (dhuli urad)

  • 1/2 tsp Methi dana

  • 2 tsp Salt

  • Iron tawa

  • Oil


  • Soak rice, daal and methi in water for 5-6 hours.

  • Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.

  • Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.

  • It will spread a little. When the edges start browning a bit, pour a trail of oil around it.

  • Turn it over and let it brown on the other side too.

  • Prepare onion uttapam:

  • Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

  • Serve hot.

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