1.
Clean the lentils, brown rice, and wash and soak them in water for 4-5 hours.
2.
Grind the soaked lentils finely with a mixer, and take it out in a vessel, grind the rice lightly coarsely and take it out in a vessel containing lentils and add salt and baking soda to the paste, mix it well. The mixture should be so thick that it does not fall with a squirt when dropped with a spoon. Now keep this mixture covered for leavening (in summer days yeast is ready in 12 hours, and in winter days yeast is ready in 24 hours).
3.
The mixture has already doubled in size, stir the mixture with a spoon, the mixture is ready to make uttapam. Similarly, the mixture is also prepared for making dosa and idli.
4.
Cut tomato, capsicum, onion into small pieces.
5.
Heat a non stick tawa, put 1 tsp oil on the tawa, put 2 pinch mustard seeds. After the mustard seeds crackle, take 2 spoons of the mixture from the mixture, put it on the pan and spread the mixture in a thick circle in diameter of 5-6 inches, put 2 tbsp tomato, capsicum, onion on top, and lightly with a spoon.
6.
Press so that they stick, now pour some oil around the uttapam with a spoon, pour some oil on it also. Cover the uttapam with a plate on low gas and let it cook till the bottom surface becomes light brown. In about 2 or 3 minutes, the lower surface of the uttapam becomes brown after roasting. Flip the uttapam with the help of a ladle, and cover and cook the other surface on low flame for 2 minutes till it becomes light brown.
7.
Your uttapam is ready to eat. All uttapams are to be made in the same way.
8.
Serve hot with uttapam, peanut, coconut chutney, green coriander chutney or sambar and eat it.
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