Vennila Oothappam

Source:

Mrs. Visalakshmi Ravi


Ingredients:

For Oothappam:

Raw Rice - 4 cups

Urad dhal - 1 cup

Salt - As required

Water - As required

Cooking Soda - 1/2 tsp


For Masala Topping:

Green Peas - 1 cup (cooked and slightly mashed)

Carrot - 1 cup (chopped and cooked)

Potato - 1 cup (chopped and cooked)

Bread slices - 2 (cubed and dried)

Cashewnuts - 1 tbsp (broken to pieces and fried in ghee)

Kismis - 1 tbsp (fry in ghee)

Onions - 1 cup (finely chopped)

Tomatoes - 6 (cut lengthwise)

Green Chillies - 2 (chopped lengthwise)

Garam Masala Powder - 1 tsp

Tomato Sauce - 1 tbsp

Red Chilli Powder - 1 tsp

Salt - To taste

Lime Juice - 1 tsp

Oil - To fry

Ghee - To fry


Method:

Wash and soak rice for 2 hours and urad dhal for 1/2 an hour.  Grind together to a mildly coarse batter (not too smooth) with the required water and salt to idli batter consistency.  Store in a closed vessel, allow to ferment, and use the next day adding the cooking soda just before making oothappams.

To make the masala topping, heat oil in a kadai.  Fry in the oil garam masala powder, long sliced green chillies, finely chopped onions, tomatoes cut lengthwise.  Fry for 2 minutes until well combined.  Add cooked green peas, potatoes, and carrots and stir for a minute.  Add in other ingredients for the masala topping including the fried cashews and kismis and mix well.  Do not add water.  Your masala for topping the oothappam is ready.

To make vennila oothappams, heat dosa tawa and spread oil all over.  Pour a little batter to make small palm sized oothappams and top with the vegetable masala and drizzle oil all around the oothappam.  Make oothappams with closed lid and turn over the oothappams after removing the lid.  Leave it for a minute on the masala topping side and serve hot with desired chutney or any other accompaniment.  This oothappam is complete by itself too and may not require any side dish as such.