Prep.30 min., Cooking time 10 min., Qty. 5 Plates
Part-1: Raw Rasam:
Fresh Green Chilli whole 2
Onion chopped 1
Fresh Coriander Leaves 1 tbsp
Tamarind Pulp 2 tbsp
Sugar 2 ts
Sesame Seeds 1 tbsp
Salt to taste
Rasam Powder 1 ½ tbsp
Water 2 cup
Oil, Mustard Seeds, Cumin Seeds, Curry Leaves, Dry Red Chilli
Roast Fresh Green Chilli. Pound roasted Green Chilli, Onion, Fresh Coriander Leaves. (Beat to coarse paste). Remove in a bowl. Add Tamarind Pulp, Sugar, Sesame Seeds, Rasam Powder. Salt and Water. Keep this mixture a side.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and Dry Red Chilli. When spluttered, pour this tempering in prepared Rasam mixture.
Leave it to cool down to be ready to serve.
Part-2: Flax Seeds Podi:
Dry Red Chilli 7-8
Skinned and Split Bengal Gram ½ cup
Flax Seeds ½ cup
Skinned and Split Black Gram ¼ cup
Dry Coconut Powder ½ cup
Salt to taste
Oil, Mustard Seeds, Asafoetida Powder, Curry Leaves
Heat oil In a pan. Add Mustard Seeds, Asafoetida Powder and Curry Leaves. When spluttered, Add Dry Red Chilli, Skinned and Split Bengal Gram, Skinned and Split Black Gram, Flax Seeds, Dry Coconut Powder and Salt. Stir and cook for 3-4 minutes on low flame. Leave it to cool down. Then crush it in the grinder.
Keep it a side to serve later.
Rice 3 cup
Skinned and Split black Gram 1 cup
Curd 1 cup
Butter melted ½ cup
For Different Topping
Fresh Fenugreek Leaves 2 tbsp
Spring Garlic chopped 1 tbps
Fresh Coriander Leaves 1 tbs
Onion chopped small 1
Tomato chopped small 1
Podi Powder 1 tbsp
Flax Seeds 1 tbsp
Garlic chopped small 4-5 buds
Cheese grated 2 tbsp
Chilli Flakes 1 tbsp
Oregano 1 ts
Soak Rice and Skinned-Split Black Gram separately for 7 hours. Then drain the water from both. Add some Curd with Rice and grind it. Add some Curd with Skinned-Split Bengal Gram and grind it. Then mix both of them. Adjust batter consistency with adding curd and than . Leave batter for 5 to 6 hours for fermentation. Then mix Salt. Mix Soda-bi-Carb.
Heat thick flat pan on medium flame. Use of non-stick will make cooking easy.
Pour 1 tbsp of Uttapam Batter on the pan. Use flat cooking spoon to spread the Batter quickly in a thick and round shape. Sprinkle ingredients of one type of Topping. Press Toppings lightly with flat cooking spoon to settle it properly on Uttapam. When bottom side is partially cooked, pour ½ tbsp of butter around and on top of the Uttapam then turn over the Uttapam. Let it be cooked for 30-40 seconds. Turn over again and immediately remove it from the pan.
Repeat to prepare number of Uttapam with different Toppings.
Serve Uttapam with Raw Rasam and Flax Seeds Podi. Additionally, Coconut Chutney will give authentic South Indian aroma.
Make your Kitchen and Dining South Indian Fragrant.