Showing posts with label from the dosa grill. Show all posts
Showing posts with label from the dosa grill. Show all posts
This is a simple variant of the south-Indian starter (well, I'm using the term a little loosely here....it is very filling by itself!). The cabbage adds a touch of crispiness (and health!) to the delicious pancake.
Ingredients (makes 6 to 8 uthappams):
grated cabbage - 150 grams
finely chopped green chillies - 2
oil for frying
Method:
Pour batter on a warm frying pan. Spread cabbage and chillies. Add a teaspoon of oil around the uttappam. Cook on low heat until golden brown. Flip and cook for a couple of minutes. Serve hot with chutney.
The touch of tangy tomato adds a zing to my plain crepes. I first got the idea at my office cafeteria when I was working in Bangalore. But whatever approach they follow, I could hardly taste the tomato in it! However, the very color of the dosa, with the tint of orange, was tempting enough to make me try out my own version of it.
Ingredients:
dosa batter - 250 grams
tomato - 3 medium-sizeddosa batter - 250 grams
oil for frying
Method:
Cut tomatoes into big pieces and blend without water in a food processor until there are no lumps. Add to the batter. Heat a frying pan. Pour a small quantity of batter and spread into a thin crepe. Add oil along the edges. Fry on low heat till crisp (preferably without flipping). Serve with hot spicy green chutney.
I love the sheer sight of the green and red combination, especially in food! These lil veggies make the regular uthappam much more tasty and healthy!
Ingredients:
thick dosa batter - about 250 grams
grated carrots - 75 grams
finely chopped beans - 75 grams
green chillies - 2
fresh coriander leaves - a few
oil for frying
Method:
Heat a frying pan. Pour 1/4 cup batter. Sprinkle carrots, beans, chillies and coriander leaves. Spread a teaspoon of oil around the uttappam. Cook on low heat until golden brown. Flip and leave for a couple of minutes until cooked, but remove before it starts darkening. Serve hot with chutney.
Ingredients:
thick dosa batter - about 250 grams
grated carrots - 75 grams
finely chopped beans - 75 grams
green chillies - 2
fresh coriander leaves - a few
oil for frying
Method:
Heat a frying pan. Pour 1/4 cup batter. Sprinkle carrots, beans, chillies and coriander leaves. Spread a teaspoon of oil around the uttappam. Cook on low heat until golden brown. Flip and leave for a couple of minutes until cooked, but remove before it starts darkening. Serve hot with chutney.
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