S doesn't like Uttapam, coz the dosa is thick! He prefers his to be super thin.. So, my MIL would include veggies, as he loves them & the tradition continues.. So, both of us get to enjoy what we love :)
You could go ahead & use the dosa batter too.. But to get a light brown color & for the crispiness, we alter the batter & we make it..
1. Idli Rice - 2 cups
2. Urad dal - 3/4 cup
3. Toor dal - 1/4 cup
4. Salt - to taste
5. Oil - to drizzle
6. Ghee - to drizzle (optional)
1. Onion - 1/2 cup
2. Tomato - 1/2 cup
3. Cilantro - 5 tbsp
4. Cashewnuts - 10
5. Green Chillies - 4-5
1. Soak the rice and dals in water in 3 different bowls, for close to 3-4 hrs
2. Then grind each of them separately very finely & mix all of the ground mixture
3. Allow it to ferment overnight
4. Next day add salt & mix well.. Now the batter is ready!
5. Take two scoops of batter and make a thick round dosa. Drizzle oil all around the dosa.To this add, finely chopped onions, tomatoes, green chillies, cilantro and broken cashews
6. Cook covered & once done, flip it to the other side and cook for 1-2 minutes. You could go ahead & add 2-3 drops of ghee for a richer taste!
Serve with chutney of your choice or with Molagai Podi!
Check out the Blogging Marathon page to see what the fellow Marathoners are doing this BM#14
Sending this to Gayatri's Walk through Memory lane hosted by Roshan and Pari's Only South Indian