Suji-maida-besan ka uttapam Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine suji (semolina), maida (all-purpose flour), and besan (chickpea flour).
• STEP 2.Add finely chopped onions, tomatoes, green chilies, coriander leaves, and grated ginger to the bowl.
• STEP 3.Season with salt, red chili powder, and turmeric powder. Mix well.
• STEP 4.Gradually add water to the mixture to make a thick batter. Let it rest for 10-15 minutes.
• STEP 5.Heat a non-stick tawa or griddle and grease it with oil. Pour a ladleful of batter onto the tawa and spread it in a circular motion.
• STEP 6.Drizzle some oil around the edges and cook on medium heat until the bottom turns golden brown.
• STEP 7.Flip the uttapam and cook the other side until it is cooked through and crispy.
• STEP 8.Remove from the tawa and serve hot with coconut chutney or sambar.

Cooking Tips

• You can add grated carrots, capsicum, or any other vegetables of your choice to the batter for added nutrition.
• Make sure the batter is thick and not too runny to get the perfect texture of the uttapam.
• You can adjust the spice level according to your preference by adding more or less green chilies and red chili powder.

Storage and Serving

• Uttapam is best served hot and fresh.
• If you have any leftover uttapam, you can store it in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave it or heat it on a tawa until it is warm.
• Serve the uttapam with coconut chutney, sambar, or any other accompaniment of your choice.