A journey down to memory lane, I could still feel the aroma of deliciously hot poha uttapam with yummy coconut chutney and tomato onion chutney. So today’s recipe is cuisine from south India.
By tradition poha uttapam is served as breakfast or lazy weekend.
- Poha (beaten rice): 100gm.
- Curd: 100gm.
- Boiled rice/par boiled rice: 200 gm.
- Salt: 1 tablespoon
- Cumin: 1 tablespoon
- Green chili: 1 no.
- Meetha soda: 1 pinch
- Ginger: 2-3” piece
- Onion: 1 no. (Medium size)
- Coriander leaves: 50 gm.
- Ghee (clarified butter)/Cooking oil /butter/: 50 gm
- Wash poha and soak with curd for at least 6-7 hours or overnight, keep aside.
- Simultaneously Soak rice in separate bowl with double quantity of water for 2 hrs. Grind the rice along with equal amount of water to a very smooth batter in a ‘mixer grinder or dosa grinder’, add poha in it and grind till become fine batter. Add salt and Meetha soda; mix well Keep aside for minimum2-3 hours before use.
- Chop onion, ginger and green chili, and coriander leaves into very fine; take a mixing bowl, mix well along with cumin and little salt. Keep aside.
- Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
- Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
- Pour ladleful of batter on the centre of the tawa and allow it to flow naturally in a circle.
- Cook it for few seconds, spread ½-1 teaspoon of butter/ghee on the side and top. Spread onion mixture, cover and cook on medium low heat for couple of minutes till crispy brown color just appears and the edges gets light brown in color and also get lifted. Flip it and cook both sides till onion gets golden in color.
- Transfer the ‘Poha uttapam’ into serving plate. Along with coconut chutney, dry garlic chutney and vegetable Sāmbhar.