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Monday, July 6, 2015



This is a simple to make south indian breakfast. 


Raw rice - 1 cup 

Idli rice - 1 cup
Urad dhal - 1/2 cup 
Tur dhal - 1/8 cup
Methi seeds - 1/2 tsp
Salt - to taste
Oil / ghee - to drizzle

NOTE:  Use the above proportions, for uthappams with crispy outer layer, but soft and spongy inside. Plain uthappams without any toppings can also be made. Uthappams can be made with dosa batter also. 

Variations for toppings: 
Onions finely chopped - as required (ONION UTHAPPAM)
Carrot (grated) & Green chillies (finely chopped) (CARROT UTHAPPAM)
Mixed vegetables (VEGETABLE UTHAPPAM)
Coriander leaves or Dill leaves (CORIANDER UTHAPPAM)
Dosai molaga podi  (PODI UTHAPPAM) 
OR any topping according to your imagination.


Wash and soak rice, dhal and methi seeds together for 3 to 4 hours. Grind to a smooth batter adding little water. Add salt, mix well with hands and allow to ferment overnight.

How to prepare oothappams?

Mix the batter well. If it is very thick, add little water.
Heat the dosa tawa , pour the batter to slightly thick, small circles. Do not spread. Sprinkle onions evenly. Alternatively you can use grated carrot and green chillies, mixed vegetables, coriander leaves and Dosai molaga podi. Drizzle a teaspoon of oil / ghee around the corners, cover with a lid and cook in medium flame until the base is golden brown. Flip to the other side and cook in low flame until done.

Serve hot with any chutney of your choice.

Wednesday, June 24, 2015


This is an aromatic and tasty kara kuzhambu without  onion and garlic, which can be mixed with rice and also served as a side dish for idli and dosas. Naattu karikaai, i.e., vegetables like broad beans, brinjal, ladysfinger, cluster beans, sweet potato, ash gourd, pumpkin, raw banana, potato, and colocassia are used for this kuzhambu. 


Mixed vegetables - 2 or 3 cups 

(any of the above said vegetables)
Tomato - 1
Tamarind - amla sized

Sambhar powder - 2 tsp.
Turmeric powder - a pinch
Hing - a generous pinch
Salt - to taste
Oil - 2 tsp.
Toor dhal - 1 tablespoon
Dry red chillies - 2 or 3

Black pepper - 1/8 tsp.
Scraped coconut - 1/2 cup

Black sesame seeds - 11/2 tsp. (dry roast)

To temper:
Gingelly oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1/4 tsp.
Curry leaves - 2 sprigs


Peel the skin of raw banana. If using colocassia, boil it separately and peel the skin. Chop all vegetables to medium-sized pieces. 

Soak tamarind in a cup of water and extract pulp.

In a kadai, dry roast sesame seeds until they splutter. Transfer to a plate. In the same kadai, add a spoon of oil and fry chillies, pepper and toor dhal until golden brown. Grind it alongwith roasted sesame seeds and scraped coconut to a fine powder.

Heat gingelly oil in the kadai, add the temperings and when they splutter add the chopped veggies, turmeric powder and hing. Saute for a minute, add a cup of water and cook it covered until half done. Now add the tamarind extract, sambhar powder and salt. Allow it to boil until the raw smell diffuses. Now add the ground powder, add water to get the desired consistency and allow it to boil until thick. Switch off the stove, add a spoon of gingelly oil to the kuzhambu and mix well. Tastes best when mixed with hot rice and a dollop of ghee. It can also be used as a side dish for idli, dosa and any south indian breakfast food.