Tuesday, September 11, 2007

Faux Uttapam

A feels very hungry post his evening walk and the temptation to pick up the phone and order some calorie laden take away is enormous. So I am forever on the look out for easy at the same time tasty (enough to keep him away from fatty food) recipes. Also, if I am at work, my maid has to cook it and can't have any thing very complicated nor do I want to spend much time in the evening cooking something which requires a great deal of effort (should I be around). This is one easy and tasty recipe. And fool proof. Always turns out great and does not require exotic ingredients.

You will Need:
Semolina / Sooji: 1 cup
Curd: 2 cups (meaning double the amount of the sooji)
Onion: 1 small finely sliced
Garlic: 3 or 4 minced
Capsicum: 1 small finely sliced
Carrot: 1/2 cup finely sliced
Cabbage: 1/2 cup shredded
Coriander leaves: a few finely shredded
Oil for frying

How to:

  1. In a bowl, add the sooji and double the amount of curd. I used one cup because that's all I had. Sometimes, you might have to add a bit more or less of the curd. It should be thicker, than the dosa batter. (The batter won't spread by itself on the pan. You will have to spread it out using a ladle or spoon).
  2. Add the chopped veggies. These are strictly, optional. It tastes just as good with just onions.
  3. Season with salt (about 3/4 tsp)
  4. Heat 1 tbsp oil in a flat pan over high flame. Spread the batter out - should not be spread thinly; it might break while frying.
  5. Keep on high flame for about a minute or so. Then turn it over carefully and lower the flame. Cover and keep for a few more minutes.
  6. Press lightly with a wooden spatula so that all the batter inside is cooked as well.
  7. The whole thing should take 6 to 7 minutes.
  8. Serve with sauce of your choice!

Note: Its quick, uses less oil, simple to make, tasty. However, you CAN while frying, add a bit of butter to the oil or use only butter, if you are not counting your calories. It tastes terrific when fried in butter. You can fry them out in any shape. Normally they should be round and the size of a quarter plate. But you can make mini pizza size or like today when strangely while spreading the batter, it took a oblong shape. Tasted just as good!!

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