Coconut Uthappam recipe

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INGREDIENTS:
  • Idly rice - 450 gm
  • Urad dhal - 150 gm
  • Fenugreek seeds - 1 teaspoon
  • Onions - 4
  • Coconut - 2 cups
  • Salt - 3/4 teaspoon
  • Water
PREPARATION:
  1. Mix the fenugreek seeds with the rice.
  2. Soak dhal and rice separately for 4 hours.
  3. After 4 hours wash and drain the water.
  4. Grind urad dhal into a fine paste first by adding required amount of water. Pour the batter into a container.
  5. Grind the rice with fenugreek seeds to into a fine paste.
  6. Pour it along with the urad dhal batter. Add 1/2 tsp of salt. Mix well and let it ferment overnight. (Warm temperature would be suitable for fermentation). When the batter is ready, it would rise.
  7. Now mix thoroughly.
    Add 1/4 tsp of salt. Add water if necessary. The batter should not be too thick nor too watery.
  8. Chop the onions coarsely.
  9. Heat a nonstick tawa. Don't let it overheat.
  10. Pour a ladle of batter on the tawa and spread slightly to make a thick small circle.
  11. Sprinkle onions and coconut.
  12. Pour little batter to cover the onions. Cook till the bottom turns golden brown.
  13. Turn it over using a spatula and cook the other side.
  14. Remove from tawa and enjoy with tomato chutney, mint chutney, cilantro chutney or sambar.