Uttapam

Ingredients

• Rice, preferably parboiled 2 cups (360 g)
• Husked Bengal Gram ('Dhuli Urad') 1/2 cup (90 g)
• Fenugreek (Methi) seeds 1/2 tsp
• Salt 2 tsp
• An iron griddle (tawa) or a thick bottomed frying pan
• Oil to smear the pan for cooking the dosas

Preparation

• Follow the recipe for Dosa, till just before frying it. Instead of spreading the batter thin, just pour the batter off the ladle in the centre of the `tawa' and let it

• spread itself. This will be thick, and has to be cooked longer over low heat. When the edges start to rise, turn it over to cook on the other side too.

• For an `onion uttapam':œ Before you turn the `uttapam' over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.