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Main Course

Easy Uthappam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 2 servings

2 cup Semolina Sooji/Rava
Curd, to taste
Salt, to taste
1 nos Onion chopped, medium
1 nos Tomato chopped, medium
1 nos Capsicum chopped, medium

Preparation

Step 1
In a bowl, put rava and salt and Stir everything together thoroughly.
Step 2
Add required quantity of curd to this to make the consistency of idli batter.
Step 3
It should be thicker than dosa batter.
Step 4
Mix thoroughly. Set aside for 5- 10 minutes.
Step 5
Heat a non stick tawa and pour a spoon full of batter and spread.
Step 6
It should be a little thick.
Step 7
Sprinkle the chopped onion, tomato and capsicum over it immediately.
Step 8
After a min or when the back portion becomes golden brown, turn it and cook for another min.
Step 9
Serve it hot with the garnished side up.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Easy Uthappam

Ingredientsfor 2 servings

2 cup Semolina Sooji/Rava
Curd, to taste
Salt, to taste
1 nos Onion chopped, medium
1 nos Tomato chopped, medium
1 nos Capsicum chopped, medium

Preparation

Step 1
In a bowl, put rava and salt and Stir everything together thoroughly.
Step 2
Add required quantity of curd to this to make the consistency of idli batter.
Step 3
It should be thicker than dosa batter.
Step 4
Mix thoroughly. Set aside for 5- 10 minutes.
Step 5
Heat a non stick tawa and pour a spoon full of batter and spread.
Step 6
It should be a little thick.
Step 7
Sprinkle the chopped onion, tomato and capsicum over it immediately.
Step 8
After a min or when the back portion becomes golden brown, turn it and cook for another min.
Step 9
Serve it hot with the garnished side up.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.