Uttapam

Ingredients:

Dosa batter (1:3 ratio of urad dal and rice)

Tomato - 1small
Onion - 1 small
Chopped coriander leaves
Green Chillies - 1-2 no.

Procedure:

1.Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowl. Make the batter like dosa but it should be thick not thin like dosa.
2.Heat a griddle or nonstick pan. Brush with a little oil and pour in 4-5 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle .
3.Garnish the surface with a little each of the cut onion, tomato, green chillies, and chopped coriander leaves and spread evenly. Sprinkle some of the oil over and around the uttapam. Cook on low heat until small bubbles appear on the surface, about 5 minutes.
4.Turn over and cook the other side until crisp and golden browen .

5.Serve hot with sambar curry and coconut chutney.

Dosa

Ingredients:

Rice - 3 cups
Urad Dal - 1 cup
Salt to taste
Oil for making dosa

Procedure:
1. Wash and soaked rice and urad dal together in a large bowl ,for overnight.
2.In the next day make a smooth batter of rice and urad dal in grinder.
3.Add salt , mix it well , cover it and keep the batter to ferment for the whole day(10-12 hr min)(It takes more time to ferment in winter).
4.Then while preparing dosa ,heat a non-stick tava on high flame and lightly drizzle some oil on it.
5.Sprinkle few drops of water on tava , to see if tava is ready to prepare dosa (water sizzles when tava is ready).
6.Pour a cup full of batter in the center of tava. Spread batter quickly by swirling batter in a continuous spiral movement with the back of the cup.
7. Put few drops of oil all around the edges.
8. Cook dosa on midium flame until golden in colour. Turn the dosa, carefully lifting the edges,cook the other side for 1 minute. Remove from flame.
9. Dosa is ready to serve with coconut chutney or aloo masala sabji.