Saturday, September 12, 2009
K. Shah 25 comments
We all love south-Indian food in our home, specially my kids, be it a dosa, idli,uthappam, special variety rice..etc. To make this batter ready, used to take lot of time for grinding as I do not have the special stone-grinder which most of you might have it, and it too happened one day because of lack of time, I over loaded my grinder, which resulted in buying one new machine altogether..As then I discovered this recipe, about mixing rice flour instead of rice, and eliminated my time grinding process. Just ferment it overnight which we would have usually done, and it SUPER SOFT IDLI, CRISPY DOSA & YUMMY UTHAPPAM.. Here is the recipe. You can use this batter for both idli & dosas.
Know what you eat: The lentil (Urad Dal) is a bean grown in Southen Asia and is black in color. This lentil is a very good source of cholesterol-lowering fiber and are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. This lentils are also a good source of two B-vitamins, protein and iron with with virtually no fat. The dehusked lentil is used in this dish and will be available in any Asian Indian store. Brightly colored vegetables are rich sources of some of the best nutrients available. Vegetables are a powerful source of antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. Free radicals are major players in the build up of cholesterol in the arteries that leads to atherosclerosis and heart disease, the nerve and blood vessel damage seen in diabetes. Uthappam is an savoury pancake with vegetables made from Rice & Lentil and is an South Indian dish.
Cooking Time - 20 mins
Preparation Time - 10 mins(Excluding the batter)
Ingredients for batter:
1 C Split White Urad Dal(White Lentil) Soak the dal for atleast 3-4 hours
2-3/4 C Rice Flour
Method of making this batter:
Soak white urad dal for 3-4 hours and grind it in regular grinder using liberal water. In a huge pot where the batter will be kept for fermentation, add rice flour and warm water till you get a dosa batter like consistency...mix thouroughly, now add the grinded dal, and once again mix the entire batter nicely..without forming any lumps..Keep it for fermentation for atleast 8 hours. I usually keep in my oven with the light on, if the weather is cold.The heat from the light will make the batter to ferment. This batter is good for 3- 4 days in fridge.
Ingredients for tri-color uthappam:
2 C Batter
1 C Finely Chopped vegetables ( Carrot, Cabbage & Brocolli)
1 Tbsp Chopped, Cilantro
1 tsp Grated Ginger
2 tsp Finely Chopped Green Chilli
Salt to taste
6-8 tsp Oil
2 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
3 pinches of Asafoetida
1) Combine the chopped vegetables, to batter with salt, & give a tadka using all the ingredients from "tempering" . Mix it well.
2) For making Uthappam, heat a iron / nonstick griddle, once warm enough take a ladle of batter and pour this batter to make a nice round shape of uthappams, just like pan cakes, now add a tsp of oil around the batter.
3) Cover it and cook for 2-3 mins in medium heat and once one side is well cooked and the batter on the top has changed color flip and now cook the other side without covering for a minute.
11) Once well cooked remove and serve with ketchup / chutney or Sambar of your choice.