Rava Uttapam
By: Manisha Deorao ...
Published: Monday, April 5, 2010 - 12:07am

Ingredients




2 cups semolina (sooji)
1 cup sour curd or yogurt (khatta dahi)
1 teaspoon salt (namak)
1/2 teaspoon red chilly powder (lal mirch) [optional]
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 teaspoon coriander leaves (dhania patti)

Preparation

1 Mix curd or yogurt (dahi), salt (namak) and semolina (sooji) with 1/2 cup water. Cover and leave for 2 hours. 2 Finely chop ginger (adrak), onion (pyaj), green chilly (hari mirch), tomato (tamatar) and coriander leaves (dhania). 3 Mix red chilly powder (lal mirch) in batter. If you do not want to add lal mirch leave it out. 4 Heat a non stick pan or tawa and spread 1 tablespoon of batter on it. Cook at low flame and grease it on the corners, and turn it to cook the other side. 5 Serve hot.

About


If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook over low heat to make it tastier.