Sunday, October 17, 2010

Recipe : Onion Utthappam

Sometimes if all your idli or dosa batter doesn't get used up at the meal you planned it for, it tends to turn a bit sour by the time you next want to use it, or the fermentation falls flat when you refrigerate it. This doesn't make the batter completely useless. You can use it to make utthappams.

Ingredients:
Leftover idli/dosa batter
chopped onion
chopped green chilli
chopped corriander leaves
salt to taste

little oil to fry
eno fruit salt if required.

Method:
Bring the batter to room temperature.
Add some eno fruit salt to the batter to aerate it if required.
Mix the onion, chilli and corriander leaves.
Heat a little oil in a frying pan.
Pour some batter into the pan and spread into a circle.
Sprinkle the onion mixture ontop of the dosa.

Once the bottom starts to crisp up, you can either flip it over (the onions will get a bit fried) or cover the pan and steam it slightly (the raw sweet taste of the onions remain) so the top is also cooked.
Serve with chutney.
Its great for breakfast or an evening snack.

Since I served it as dinner, I also served some aloo methi with peas alongside.

Variations:
You can make tomato utthappams, coconut utthappams and basically any other topping you can think of.
If you don't want to sprinkle the mixture each time you make a dosa, then mix the cuttings into the batter itself and then fry. But you will have to finish up the batter quickly. It won't keep too long (until a next meal)

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