Mini Uttappam

Mini Uttappam's with Capsicum - Tomato - Onion Rings and Coconut-Ginger Chutney.

Soak 1 cup Urad dal with 1 tsp methi seeds and 3 cups of rice separately for 3-4 hrs.

Grind the Urad dal to a fine batter. Grind the rice to fine rava like texture. Mix the two ground paste well and add salt as required and leave to ferment overnight or for minimum 8 hrs. The batter should be thick in consistency like that of Idly.

Beat the batter well before removing the Uttappams. Heat tawa and pour 2-3 laddleful of batter in the center and make into a thick round dosa. Add chopped onions and tomatoes above the dosa evenly spreading it and press it down a bit with the dosa removing spatula. Add some drops of oil above on it and flip over once the bottom side is cooked and a bit crispy. Again press down with spatula so that the onions and tomatoes touch the tava properly to get the fried texture. When cooked remove and serve with chutney/sambar.

For Mini Uttapams put a ladleful of the batter on the tava and repeat the procedure as above. You can put small 3-4 uttapams at a time depending on the size of the tava.

Note : I have an tava which has small round 7 dents called mini uttapam tava. I use it to remove mini Uttapams and dosa’s. I have put onion, tomato and capsicum rings on top of the dosa instead of chopping them. Rest procedure is same.

For the recipe of Coconut-Ginger Chutney Please refer #Chutney.