Hawkins Futura Hard Anodised Flat Tuva Griddle, Instruction Manual

Page: 8 / 14

7
Uttapam (Savoury Rice and Gram Pancakes)
Yield: 7 uttapam
2 cups / 400 g rice
1 cup / 200 g urad dal
1
1
/
2
cups / 360 ml water other than for step 1
1 tbsp + 1 tsp / 20 ml salt
2 medium (8
1
/
2
oz / 240 g) onions finely chopped
5 green chillies chopped
3 tbsp / 45 ml coriander leaves chopped
3
1
/
2
tbsp +
1
/
4
tsp / 54 ml vegetable oil
1. In separate bowls, cover rice and urad dal with water at least
1 inch/2.5 cm above ingredients. Soak 4 hours. Drain.
2. Grind rice into a paste, gradually adding
2
/
3
cup/160 ml water.
3.
Grind dal into a paste, gradually adding remaining water (
3
/
4
cup +
4 tsp/200 ml).
4.
In a large bowl, mix rice and dal pastes and salt to make batter.
Cover and keep aside (not in a refrigerator) at least 12 hours to ferment.
5.
Mix fermented batter and all other ingredients except oil.
6. Rub
1
/
4
tsp/1.3 ml oil all over the inside base of tava using a clean
cotton cloth or paper napkin. Heat tava on medium-high heat till oil
just begins to smoke (about 4 minutes). Reduce heat to medium.
Heating tava to the correct temperature is critical (see page 4 para 8).
7. Stir batter and pour 1 cup/240 ml in centre of tava. With the back
of a rounded ladle, quickly and gently spread batter to make a round of
even thickness about 7
1
/
2
inch/19 cm in diameter. Add
1
/
2
tsp/2.5 ml
oil mainly on uttapam all around its edge, letting some oil flow onto
tava. Fry till surface appears dull and underside is golden brown (about
3 minutes). Dribble 1 tsp/5 ml oil all over uttapam. Turn over. Fry till
underside is golden brown (about 3 minutes). Remove. Fry remaining
uttapam in the same way except do not add oil on tava before pouring
batter. Serve hot, accompanied with Coconut Chutney (for recipe, see
page 9).
•
Dosa (Rice and Gram Pancakes)
Yield: 21 dosa
1
1
/
2
cups / 300 g rice
1
/
2
cup / 100 g urad dal
1
1
/
2
cups + 2
1
/
2
tbsp / 400 ml water other than for step 1
2 tsp / 10 ml salt
7 tbsp +
1
/
4
tsp / 107 ml vegetable oil
1. In a bowl, cover rice and urad dal with water at least 1 inch/2.5 cm
above ingredients. Soak 4 hours. Drain.
2
..... Grind rice-
dal mixture into a paste gradually adding 1
1
/
4
cups/
300 ml water.
3. In a large bowl, mix rice- dal paste and salt. Cover and keep aside
(not in a refrigerator) at least 12 hours to ferment.
4. Mix fermented paste and enough of remaining water (
1
/
4
cup +
2
1
/
2
tbsp/100 ml) to make a thin batter.
5. Rub
1
/
4
tsp/1.3 ml oil all over the inside base of tava using a clean
cotton cloth or paper napkin. Heat tava on medium-high heat till oil
just
begins to smoke (about 4 minutes). Reduce heat to medium.
Heating tava to the correct temperature is critical (see page 4 para 8).
6.
Stir batter and pour 3 tbsp/45 ml in centre of tava. Quickly place
the back of a rounded ladle very lightly on batter. Using a continuous
circular motion in one direction, gently spread batter evenly outwards