Last month we had a trip to kodaikanal and we ordered this uthappam for breakfast in a restaurant.We loved it very much because the taste was something different from the usual ones. I usually make onion tomato uthappam sprinkling some pepper powder or finely chopped green chillies. But in that dosa they sprinkled
idli milagi podi and it was very nice with full of flavours.Also the tomato pieces were well roasted to black in color.The roasted tomato pieces had a nice flavour. Also the dosa was not too thick like our regular uthappam & above all not much oily
. Overall i liked that dosa very much..Last week I tried the same in my kitchen with
left over idli batter and i was happy i could bring in the same taste. I think most of u know & make this combination at home.But still i am posting this recipe for beginners & bachelors .. So here is the recipe ..
INGREDIENTS
1 cup - 200ml
- Idli , dosa batter – 1 cup
- Big onion – 2 nos (slice cut)
- Tomatoes – 2 nos ( i used bangalore tomato, chop into small pieces)
- Curry leaves – few
- Idli milagai podi – 1/4 cup ( to sprinkle)
- Gingely oil – to drizzle
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METHOD
- As mentioned above , slice cut the onions , chop the tomatoes and curry leaves and set aside.Take the idli batter in a bowl and add little water( say 1/4 cup) to make it slightly thin..
- Heat dosa tawa and pour a ladleful of batter. The batter will spread automatically , if not spread it little. ( Please make sure u don’t spread it too thin )
- Now sprinkle the sliced onions , tomato pieces and curry leaves all over the dosa .. Please do not add too much of tomato pieces..Add 4-5 small pieces for one dosa.
- Now sprinkle idli milagai podi all over the dosa and drizzle gingely oil in the sides as well as top of dosa.Let it cook for sometime in medium flame.
- Now flip the dosa carefully. Do not press the dosa..Keep the flame medium for a minute & then high for another minute for the tomatoes & onions to get cooked & roasted..Again add a drop of oil..Remove and serve..
Serve hot with chutney !! |
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