VEG RAWA UTHAPPAM
A VEG UTHAPPAM is a classic south Indian preparation ,traditionally finds its place in breakfast menu and typically served with coconut chutney and gun powder.Though, a VEG UTHAPPAM is kind of dosa but unlike the later which has a crepe like texture a VEG UTHAPPAM is more like a pancake.Traditionally a uthapam is made either with dosa batter itself or by fermenting rice and dal.The instant VEG UTHAPPAM can be made using rawa or semolina instead of the rice and dal mixture.For instant VEG UTHAPPAM a Thick batter is made and topped with vegetables like tomatoes ,onions,capsicum and coriander.
Low in fat and high in flavours a VEG UTHAPPAM is a perfect breakfast option and ideal foe those who prefer a low fat diet.
RECIPE FOR VEG RAWA UTHAPPAM:-
FRESH CURD-2 CUPS
FINELY CHOPPED VEGETABLES (CAPSICUM,ONIONS,TOMATOES AND CABBAGE)-1 CUP
FINELY CHOPPED CORIANDER-2 TABLESPOON
FRUITS SALT/ENO-1 AND HALF TEASPOONS
SALT AS PER TASTE
1.TAKE TWO CUPS OF RAWA IN A MIXING BOWL.ADD IN 2 CUPS OF CURD AND SALT MIX WELL.
2.LEAVE THE MIXTURE TO REST FOR ABOUT HALF AND HOUR SO THAT THE RAWA IS SOAKED COMPLETELY INTO THE CURD.
3.YOU WILL NOTICE THAT THE BATTER HAS THICKENED AND THE RAWA AS SOAKED IN ALL THE MOISTURE.AT THIS STAGE ADD WATER TO ADJUST THE CONSISTENCY.THE BATTER SHOULD NOT BE TOO THICK AND NOT TOO THIN.
4.FINALLY ADD IN FRUIT SALT AND STIR VIGOROUSLY.
5.NOW ON A MEDIUM HEAT TAKE A THICK BOTTOMED PAN AND SPREAD THE BATTER.POUR SOME OIL FROM THE SIDES.
6.TOP THE BATTER WITH ALL THE FINELY CHOPPED VEGETABLES AND COVER IT WITH A LID.
7.ONCE IT IS COMPLETELY COOKED GARNISH WITH CHOPPED CORIANDER.
SERVE IMMEDIATELY WITH COCONUT CHUTNEY.
POINTS TO REMEMBER
1. BATTER SHOULD NOT BE TOO THICK AND NOT TOO THIN.
2. ALWAYS ADD THE FRUIT SALT AT THE TIME OF MAKING THE UTHAPPAMS.