Uttapam is a popular South Indian dish. Traditionally uttapam is made with rice and lentil batter, which can be a long process. Bread Uttapam, on the other hand, is instant and easy to make. Not to mention it tastes delicious. Uttapam is a thick dosa, or pancake, with vegetables cooked over skillet. It tastes divine served hot and with a side of cocount chutney
3 slices of white bread
2 tbsp. rice flour
3 tablespoons sooji coarse (semolina)
3 tablespoons all-purpose flour, (maida, plain flour)
1/4 tablespoons yogurt, (curd, dahai)
1 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/4 cup onion finely chopped
1/4 cup tomatoes finely chopped
2 green chili
2 tablespoon cilantro finely chopped
1-1/2 tablespoon oil
1. Remove the crest from bread and cut them in small pieces.
2.In a blender add bread, sooji,rice flour, all-purpose flour, green chili, cumin seeds, salt, yogurt and water, blend to a thick and smooth paste.
3. Take out the batter in a bowl. Batter should be thick in consistency add more water if needed, batter should not be too thick but should not be runny.
4. Heat the skillet over medium heat and lightly grease the skillet.
5. Pour about 2 tablespoons of batter and spread consistency should be of thick pancake. Add the onion, tomato and cilantro.
6. Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread uttapam should be golden brown from both sides and this should take about four minutes. Notes: do not cook on high heat, uttapam will not cook through.
Serve bread uttapam with your choice of chutney, I like to serve with coconut chutney or green cilantro chutney.
Mysore Bajji Recipe is a hot favorite snack from traditional Mysore cuisine. The easy method for making Mysore Bajji / bonda and the yummy taste makes it loved by Tanviskitchen
All purpose flour (maida) 1 cup
rice flour 1/4 cup
cumin seeds 1 tbsp.
green chill cut into small pieces 1 tbsp.
coconut pieces 1 tbsp.
baking soda pinch off
baking powder pinch off
curd 1 cup
salt to taste
1. Take a bowl add maida, rice flour, salt, baking soda, baking powder, cumin seeds, coconut pieces, green chills mix well then add curd make it into a vada batter consistency.
2. And keep aside for 3 hours.
3. Heat the pan add oil to fry,once oil is hot make into small rounds bondas and put in to the oil, cook in a very slow flame.
4. Bondas cook for golden brown color for both side. remove bondas for a paper towel and switch off the flame.
5. Serve it with coconut chutney, Green Chutney . Serve hot Enjoy The Mysore Bonda…..!!!!
1 ½ tbsp oil
1 tbsp cumin seeds
1 tbsp sugar
salt to taste
½ cup spinach leaves
1 cup wheat flour
1 ½ tbsp gram flour
2-3 green chili
Water as required
1. Grind together spinach leaves,green chill, cumin seeds, sugar and little water into a smooth puree.
2. Mix together wheat flour, gram flour, salt and oil in a bowl. Make a well in the middle and pour the puree and knead everything into a soft dough with the help of water . Rest the dough for 10 mins.
3. Make 1″ balls of the dough and roll out the roti with the help of dry wheat flour.
4. Place the rotis on to a hot pan and cook for 30 to 40 seconds on either side. Then with the help of a dry cloth press over the roti and cook till u get brown spots on either side. Remove from fire and serve with raita, chutney or Pickle.
Note: Do not let the dough rest for more then 15 to 20 mins or the dough will become very soft.
U can also cook the roti like a plain chapatti by roasting for 40 seconds on each side and then roasting it on direct flame on both sides. Apply butter after removing from flame.
1 Ltr Milk
4 tbsp Rice
3/4 cup Sugar
2 tbsp Milk Masala Powder
1/4 tbsp. cardamom powder
1 tbsp. butter/ Ghee
– Add ghee into the pan and spread evenly throughout the pan.
– Add in the milk and bring it to a boil.
– While the milk is boiling crush the cardamom and pound the seeds to a powder and add saffron and pound it to from a powder.
– When the milk starts to boil, add in soaked rice, without the water.
- Add the rice and cook it by stirring occasionally
– Once the rice is cooked, add the sugar and milk masala powder.
– Boil for another min. The milk mixture should now look creamy and thick and should have pouring consistency
turn off the heat.
– The Rice kheer is ready to be served chilled by garnishing a bit with chopped almonds and cardamom powder.
2 small finely chopped tomatoes
1 small coarsely mashed potato
1/4 tbsp. turmeric powder
1 tbsp. sambhar masala
2 finely chopped onions
2 finely chopped capsicum
finely chopped coriander
To make the filling:
– Heat a non stick pan add a butter.
– Once the butter melts, add some curry leaves and finely chopped onions and saute till the onion becomes soft and light brown.
– Add the finely chopped capsicum, and finely chopped tomatoes, turmeric powder , salt and sambar masala and cook this mixture till the tomatoes are nice and soft.
– Add the coarsely mashed potatoes to the above ingredients and smash everything lightly.
– Add some coriander leaves to the ingredients and mix everything well.
To make dosa:
– Heat a flat pan for atleast 3-4 minutes on the flame.
– Take the pan off the flame and spread the batter on the pan using a spoon in a circular motion.
– Put the pan back on the flame and cook it on a high flame.
– Once the batter dries out a bit, spread the butter on it.
– Add a bit of the filling and mix it with little butter and then spread the filling all around the dosa.
– Grate some cheese (as per choice)
– Fold the dosa at the edges and flip it over.
2 cups of cashew nuts (kaju)
1 1/2 cup sugar
3/4 cup water
1. Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
2. Heat the In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread consistency
3. Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
4. At this stage,low the flame add the powdered cashew and keep stirring.Say for 3-4 minutes in low flame and your mixture gets thick and starts boiling, switch off the flame. Smear ur hands with water and test by rolling a small pinch of the mixture in between Ur fingers. You should be able to form a non sticky ball. This is the correct consistency.
5.Frist apply the butter on plate and add paste has cooled down, now we can hold it with our hands
6. Make a round ball out of the paste and now roll it.
7. put some ghee on the rolling pin too and roll the paste in square shape so that it becomes easy to slice out the katlis.
8. leave for 10-20 minutes so that it gets fermented.
9. Allow burfi to cool and then cut them in the shapes you will like.
Grind small portion at a time if you grind for too long nuts start getting oily.
Store at room temperature for a week or in the fridge for longer.
1 and 1/2 Cup Sugar
1 Cup Water
1/2 letter. Milk
– Prepare the sugar syrup by boiling 1 cup of sugar into an equal quantity of water and keep stirring until the sugar crystals melt.
– Once the sugar crystals melt, cook it on a medium flame and add a few strands of saffron to it.
– Cut the bread slices into any shape of your choice (e.g. Triangle, Square, Round, etc.) and apply little ghee on both the sides of the bread slices or toast the slices using a toaster.
– Toast the slices in fry them on a ghee.
– Boil the sugar syrup for 5-7 minutes once the sugar is completely melted and then cool it down.
– Boil 1/2 letter. Of milk and keep stirring it until it is reduced to half its quantity to make the rabdi.
– Once the milk is reduced to half of its quantity, add 1/2 cup of sugar, reduce the flame and then add some cardamom powder to it and the rabdi is ready.
– Soak the toasted bread slices into the sugar syrup for 4-5 minutes.
– Place the bread slices on a dish and pour the rabdi on them.
– Garnish it with cashew nut pieces, chopped almonds and chopped pistachio pieces.
**** And another method is:-
• soak bread in sugar syrup for few seconds and remove. Put all nuts and dry fruits over the sweetened bread and pour over rabdi and all pieces are soak in sugar and rabdi serve them
- The Double Ka Meetha is ready to be served.