Mixed Veg Uttappam Recipe by ZMA
Cooking Instructions 40 minutes 1 First of all, soak rice and dal seperately in drinking water. Add the fenugreek seeds and bengal gram to the dal while soaking. Soak them for at least 5-6 hours. Grind them seperately using water in which they have been soaked sparingly. Do not use much water. The batter should be semi thick. 2 Cover and allow it to ferment overnight. Add Salt in the morning and also some water if the batter is too thick. 3 Heat a cast iron griddle or a non-stick pan and pour a ladleful of the batter onto it. Do not spread much. It should be thicker. Followed by the veggies, green chillies or the red chilli flakes and the chopped coriander. Drizzle ghee or oil on top and also on the sides. Flip it over and cook if you like more crispier uttappam for 1 more minute. 4 Serve them hot right away with any chutney or pickle of your liking. 1 First of all, soak rice and dal seperately in drinking water. Add the fenugreek seeds and bengal gram to the dal while soaking. Soak them for at least 5-6 hours. Grind them seperately using water in which they have been soaked sparingly. Do not use much water. The batter should be semi thick. 1 First of all, soak rice and dal seperately in drinking water. Add the fenugreek seeds and bengal gram to the dal while soaking. Soak them for at least 5-6 hours. Grind them seperately using water in which they have been soaked sparingly. Do not use much water. The batter should be semi thick. 2 Cover and allow it to ferment overnight. Add Salt in the morning and also some water if the batter is too thick. 2 Cover and allow it to ferment overnight. Add Salt in the morning and also some water if the batter is too thick. 3 Heat a cast iron griddle or a non-stick pan and pour a ladleful of the batter onto it. Do not spread much. It should be thicker. Followed by the veggies, green chillies or the red chilli flakes and the chopped coriander. Drizzle ghee or oil on top and also on the sides. Flip it over and cook if you like more crispier uttappam for 1 more minute. 3 Heat a cast iron griddle or a non-stick pan and pour a ladleful of the batter onto it. Do not spread much. It should be thicker. Followed by the veggies, green chillies or the red chilli flakes and the chopped coriander. Drizzle ghee or oil on top and also on the sides. Flip it over and cook if you like more crispier uttappam for 1 more minute. 4 Serve them hot right away with any chutney or pickle of your liking. 4 Serve them hot right away with any chutney or pickle of your liking. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Onion and Spinach Fritters Mochi pancake (SWEET POTATO PANCAKE) Radish Leaves and Onion Fritters Vegetable stew(Efo California Farm Beef Broth Swiss Chard Soup Instant pot Beef shank with Daikon Poha Appe Turnip Kofta Curry Sweet Potato French Fries In Airfryer With Cheesy Dip Crispy Corn Onion and Spinach Fritters Mochi pancake (SWEET POTATO PANCAKE) Radish Leaves and Onion Fritters Vegetable stew(Efo California Farm Beef Broth Swiss Chard Soup Instant pot Beef shank with Daikon Poha Appe Turnip Kofta Curry Sweet Potato French Fries In Airfryer With Cheesy Dip Crispy Corn