Cooking time 15 mins
Home made yoghurt (Dahi)
Chopped Onion, coriander leaves and green chillies
Salt and sugar
Whip the yoghurt with in a utensil, add a pinch of sugar & salt to enhance the taste. Start adding the sooji into the whipped yoghurt in small quantities. Make a batter that is similar to pancake – not runny but not too stiff that it won’t spread. Let this batter stand for 20 mins. You can chop the veggies during this time. Alternatively you can prepare the batter and keep it refrigerated, But use it only after it is at room temperature.
Heat oil a non stick flat pan or tawa, take a large table spoon and pour a spoonful of batter on the pan. The batter should spread out on its own, in case it isn’t spreading as desired use the back of the spoon to spread it. Donot make it too thin. Turn flame to low, cover with a lid and let it steam for 1 min. Open lid and check with flat spatula if the uttapam is coming off the tawa surface. Sprinkle the chopped veggies. Let it cook for another min making sure it doesn’t burn ( that’s why batter shounldnt b spread too thin). Flip the uttapam with spatula carefully; let the other side cook for 2 mins. Transfer from pan to serving dish.
These are mini sized uttapams so once you have got the hang of it you can make more than 1 at the same time.
You can eat these with any sides as per your taste. I prefer it without any chutney or sauce.
Enjoy these in your breakfast.