Mini masala podi uttapam Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and lentils in water for 4-6 hours. Grind them into a smooth paste and let it ferment overnight.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a mini uttapam.
• STEP 3.Sprinkle masala podi on top of the uttapam and drizzle some oil around the edges. Cook until the bottom turns golden brown.
• STEP 4.Flip the uttapam and cook the other side until it is cooked through. Serve hot with coconut chutney or sambar.

Cooking Tips

• You can add finely chopped onions, tomatoes, and green chilies to the batter for extra flavor.
• Make sure the pan is hot enough before pouring the batter to get a crispy uttapam.
• You can adjust the spiciness of the masala podi according to your taste preference.

Storage and Serving

• Mini masala podi uttapam is best served hot and fresh.
• If you have leftover batter, you can refrigerate it for up to 2-3 days.
• Reheat the uttapams in a pan or microwave before serving.