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Saturday, 4 February 2012

how to make Kaju Uttapam

                                                        Kaju Uttapam 


rice                    2 cup
split black gram lentil    1 cup
onion                   2 no
tomato                 2 no
green chilly            few
a piece ginger   
coriander leaves     few
cashew nut            as required
salt                          to taste
oil                            for cooking

Soak rice and dal separately for about 6 hours.
Then grind them separately.
Mix them in a container and add salt.
Cover and leave for fermentation for 12 hours.
Finely chop adrak, pyaj, hari mirch, tomato and dhania.
Cut kaju also into pieces.
Mix lal mirch in chawal batter.
Heat a non stick pan/tawa and spread 1 tbsp batter on it.
Spread chopped vegetables and kaju on it.
Cook at low flame and grease it on the corners and turn it to cook the other side.
Serve it hot.
If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
Cook it at low flame to make it tastier.

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