My cousin was visiting me for Christmas and we were talking about uthappam. She suggested that we can try with carrot and cabbage. When we made it, the uthappam turned out really tasty and even my kids loved it! Usually if the Idly batter is readily available, then the rest of the process is easy.
2 1/2 cups of Idly rice
1/2 cup of raw rice
3/4 cup of urad dhal
1/2 tsp of fenugreek
1 small cup of grated carrot
1 small cup of chopped cabbage
1 small onion (finely chopped)
finely chopped coriander for garnish
2 green chillies
oil
salt as required
Preparation:
1.Soak the rice and urad dhal with fenugreek separately for 6 hours. Grind them separately. Mix the batter together and add salt to the batter. Ferment for 24 hours.
2.Heat 1 tsp of oil in the pan and add onion, green chillies, carrot and cabbage to the pan. Saute well for 5 minutes and add salt. Transfer to a plate.
3.In the tawa (skillet), add 1/2 tsp of oil. Once the tawa is hot, pour 1 ladle of batter on the pan. Use the bottom of the ladle to make a circle on the pan. Add 1 tbsp of oil around the edges of the batter.
4.Spread 1 tbsp of sauteed vegetables on the batter and add fresh coriander. Close the lid.
5.Cook in medium flame. The steam allows it to cook evenly. Check if the batter had turned golden brown. Serve uthappam with Idly milagai podi/ chutney.
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