Uttapam – Breakfast Recipes / Leftover Batter Recipes

Uttapam is my favorite..Traditionally it is made with the sour dosa batter which cannot be made into normal dosa, because it doesn’t taste that good..So if you have any leftover batter which is good for nothing you can try this out..Or you can leave dosa batter out over night and make the uttapam..It taste great that way or you can use normal dosa batter too..So hope you will try it out and let me know how it turned out for you..

Uttapam Recipe

Ingrediants:

Dosa Batter ( For recipe click here)

Salt to taste

Oil for pan frying dosa

For tempering:

Sambar Onion / Shallots – 1 cup chopped

Mustard Seeds / Kaduku – 1 tsp

Urad dal / Ulundu -1 tsp

Green Chilli – 2 chopped

Curry leaves – 1 spring

Oil – 1 tblspn

Method:

Heat oil. Add mustard and urad dal and allow them to pop. Add green chilli and curry leaves and fry for a min.Add onions and sauté for 1 min.

Add this to the batter and mix well.

Heat a tawa. Pour a ladleful of the batter and drizzle with some oil around the sides and let it cook untill it gets crisp. Flip them over and cook on other side too..

Serve with coconut chutney..

Perimma's Kootanchoru / Rice and Dal cooked with Vegetables and Drumstick leaves -Traditional Rice Recipes / Perimma's Recipe

This is a traditional recipe from my perimma..She made this last month and brought this to my home. I tasted it and totally loved it..I asked her the recipe, she gave me without any hesitation..Hope you like it and let me know what you think..

Perimma's Kootanchoru  Recipe

Ingrediants:

Rice - 2 cup

Toor Dal / Tuvaram Paruppu - 1 cup

Murungai keerai / Drumstick Leaves  - 2 cup

Country Vegetables - 2 cups ( I used carrot, potato, cucumber, raw banana, pumpkin)

Sambar Onion / Shallots- 5

Tomato -1  chopped

Turmeric Powder /Majal podi - 1 tsp

Salt to taste

Tamarind paste - 2 tblspn

Ghee - 1 tblspn

To Grind:

Coconut - 1 cup

Cumin Seeds / Jeerakam - 1 tsp

Green Chilli - 4

To temper:

Oil- 2 tblspn

Channa dal - 1 tblspn

Urad dal - 1 tblspn

Curry leaves - 1 spring

Dry Red Chilli - 2

Asafoetida / Hing / kaya Podi - 1/4 tsp

Method:

Grind the ingrediants given in the list. Set this aside.

Take onions, tomatoes and all the vegetables in a pressure cooker. Add salt and turmeric powder and cook for 2 whistles. Let the pressure go all by itself and set aside.

Wash rice and dal together and soak for 30 mins. Take it in pressure cooker add 7 cups of water and cook for 4 whistles.. Let the pressure go all by itself and set aside.

Open the rice and add the vegetables mixture to this and mix well. Add the ground coconut paste and mix well.

Add tamarind and mix well. Adjust salt and mix well. Simmer it for 10 min. Add water accordingly..The mixture should be slightly  runny, because it get thick as it stays..

Now take ghee in a pan and saute the murungai keerai leaves for 3 mins. Add this to the rice mixture and simmer again for 5 mins.

Now temper the ingrediants given in the list and pour it over the rice..Mix well.

Serve hot..