Vegetable Dhal Oothappam

Source:

Mrs. Saraswathi


Ingredients:

Raw Rice - 1 cup

Par Boiled Rice - 1 cup

Urad Dal - 1/4 cup

Thuar Dal - 1/4 cup

Salt - 2 tsp or to taste

Carrots - 2 (grated)

Cabbage (finely chopped) - 1/2 cup

Onions - 2 (finely chopped)

Coriander Leaves (finely chopped) - 2 tbsp

Idli Chilli Powder (Idli podi) - As needed

Oil - To fry oothappams


Method: 

1.  Wash and soak the raw rice, par boiled rice, and the dhals for at least 2 hours.

2.  Grind together to a smooth and thick dosa batter adding salt and water as necessary.  Allow to ferment for at least 6 to 8 hours.

3.  Just before making oothappams, mix together grated carrots, chopped onions, chopped cabbage, and coriander leaves.  Keep aside.

4.  Heat a dosa tawa and smear it with little oil.  Pour a ladle of the batter in the center of the tawa and spread around to 1 cm thickness to form oothappams.  Sprinkle the veggie mixture all over the dosa and then top it with the idli milagai podi.  Pour 1 tsp of oil all around and close with a lid.  After a minute, remove the lid and turn over the oothappam to cook on the other side.  Drizzle oil if needed.

5.  When done, serve hot with coconut chutney or any other chutney of your choice.  Generally, coconut chutney, tomato chutney, onion chutney, or a tomato onion chutney are the best combinations.  The oothappams can also be had as such as they have the spiciness and the crunchiness of the vegetables making it a complete meal to relish.  This dish is best for a healthy morning breakfast.

Red Pumpkin Adai

Source:

Mrs. Saraswathi


Ingredients:

Par Boiled Rice - 1 cup

Finely Chopped Red Pumpkin - 1 cup

Red Chillies - 4 to 5

Salt - 1 tsp

Asafoetida - 1/4 tsp

Curry Leaves - Few


Method:

1.  Wash rice and soak it for at least 2 hours with enough water.

2.  Wash, peel skin, and finely chop the red pumpkin.

3.  In a mixer, grind together red chillies, salt, asafoetida, curry leaves, chopped pumpkin, and soaked rice to a coarse batter adding the soaked water as necessary.  This should be a thick batter.  Do not add too much water and dilute it.

4.  In a hot tawa, pour this batter into adais by pouring the batter in the center and spreading it with a ladle spirally.  Cover and cook for a minute until the adai leaves on the sides and then flip over and cook until done as soft adais or crisp adais as per your preference.  Serve hot with coconut chutney or a pickle of your choice.  Ideally, tomato thokku or onion thokku would be the best accompaniment.


Notes:

One cup of par boiled rice (or idli rice) can be replaced with equal quantities of raw rice and par boiled rice.  Also, millets like samai, varagu, kuthiraivaali, or thinai can also be used instead of the raw rice.

Palm sized adais can also be made for easy bites.

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.