Cheese Onion Uttapam
For the Batter:
Ingredients:
- Urad Dal – 1cup
- Parboiled rice – 2.5 cups
- Fenugreek seeds – 2 tsp (optional)
- Salt to taste
- Ghee as per your requirement
Procedure:
- Wash urad dal and rice at least thrice.
- Soak dal, rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
- Drain rice and dal, grind it to a smooth paste by adding little water. Pour this batter in a big vessel as it will nearly double after fermentation. Rest it for at least 8 hrs at room temperature to ferment.
- After fermentation add salt.
- Add water if necessary, the batter should be of pouring consistency (the consistency should be in between idli batter and dosa batter).
For the Uttapam:
Ingredients:
- Batter – 2.5 cups
- Onion (chopped) – 3 medium size
- Green chillies (chopped) – 2
- Ginger grated – 1/2 tsp
- Curry leaves/ corriander leaves (chopped) – 1tsp
- Cheese (grated) – as per your requirement
- Ghee/ oil for frying
- Salt
Procedure:
- Mix onion, green chillies, curry leaves, grated ginger and salt.
- Heat a nonstick frying pan and grease it with ghee.
- Lower the flame, pour 2 ladleful batter at the centre and quickly spread it in a circular manner (not thin).
- Spread onion mixture evenly on top.
- Initially, the flame should be high for 5 – 10 seconds.
- Pour ghee around the edges and cover it with a dosa lid. (Keep the flame medium for 45 seconds)
- Pour ghee on top and flip over.
- Fry for 15 seconds on medium flame and 15 seconds on high flame.
- Garnish with grated cheese.
- Serve hot with green coconut chutney or red coconut chutney, sambar could also be served.
- Repeat procedure for remaining uttapam.
Tip:
- You may use leftover dosa batter too.
- You may use chopped tomato as well.
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