Hawkins Futura Nonstick Dosa Tava Griddle, Instruction Manual

Page: 14 / 20

Three-at-One-Time Masala Uttapam
(Savoury Rice and Gram Pancakes)
Yield: 15
uttapam
1
1
/
2
cups (10
2
/
3
oz / 300 g)
rice
3 /
4
cup (5
1 /
3
oz / 150 g) urad dal
1 cup + 2 tbsp / 270 ml
water
other than for step 1
1 tbsp / 15 ml
salt
1 large (6
1 /
3
oz / 180 g)
onion
finely chopped
4
green chillies
finely chopped
2 tbsp / 30 ml
coriander leaves
chopped,
lightly pressed into tbsp
2
1 /
2
tbsp / 37.5 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
1 /
2
cup/120 ml water.
3.
Grind
dal
into a paste, gradually adding remaining water (
1 /
2
cup
+ 2 tbsp/150 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.
Gently mix fermented batter and all other ingredients except oil.
6.
Heat tava on medium heat no more than 6 minutes.
7.
Stir batter and pour
1 /
4
cup/60 ml on one side of tava – about
halfway between centre and rim. With the flat base of a metal ladle,
quickly and gently spread batter to make a round of even thickness about
4
3 /
4
inch/12 cm in diameter. Repeat twice to make 3 separate rounds
(see Hindi front cover)
.
Starting with the first round/
uttapam
, add
1
/
4
tsp/1.3 ml oil around edges of each
uttapam
. Continue cooking
each
uttapam
on tava in the following way: fry till surface becomes dull and
underside is golden brown (about 3 minutes). Dribble
1 /
4
tsp/1.3 ml oil
all over
uttapam
. Turn over. Fry till underside is golden brown (about
3 minutes). Remove.
8.
Fry remaining
uttapam
in the same way as in
step 7
. Serve hot,
accompanied with Coconut Chutney (for recipe, see page 16).
•
Yield: 4 rolls
Dough
1
1 /
4
cups (4
1 /
3
oz / 125 g)
sifted refined flour (
maida
)
1 /
4
+
1 /
8
tsp / 1.9 ml
salt
1
/
4
tsp / 1.3 ml
sugar
1 tbsp + 1 tsp / 20 ml
milk
1 /
4
cup + 2 tsp / 70 ml
water
Oil
2 tbsp / 30 ml
vegetable oil
Filling
8
eggs
1
/
2
tsp / 2.5 ml
salt
1 /
2
tsp / 2.5 ml
pepper
2 small (3
1 /
2
oz / 100 g)
onions
cut into rounds and
separated into single rings
(see Figures N and O, page 15)
1 tsp / 5 ml
green chilli
chopped (optional)
2 tsp / 10 ml
vinegar with green chillies
(see page 18)
2 tsp / 10 ml chaat masala
1.
Mix flour, salt, sugar and milk. Add 2 tbsp + 2 tsp/40 ml water.
Mix. Add enough of remaining water (2 tbsp/30 ml), 1 tbsp/15 ml
Egg Rolls
12