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.

Raw Mango Adai (Maangaai Adai)

Source:

Mrs. Sasi Prem


Ingredients:

Sour Raw Mango - 1 medium sized

Par Boiled Rice - 2 cups

Ginger - 1 inch piece

Coconut (scraped) - 1/2 cup

Green Chillies - 12 to 15 medium sized

Salt - As per taste

Asafoetida - A pinch

Potato - 1 (grated)

Carrot - 1 (grated)

Onions - 4 medium sized (finely chopped)

Coriander Leaves (finely chopped) - 1 tbsp


Method:

1.  Wash and soak par boiled rice in hot water for 1 hour.

2.  Wash, peel skin, and cut raw mango into small pieces.

3.  Grind together raw mango, ginger, scraped coconut, salt, asafoetida, green chillies, and soaked rice to a coarse batter using required water to grind.

4.  To the adai batter, add chopped onions, grated potato, grated carrot, and finely chopped coriander leaves and mix well.

5.  Smear oil on a hot tawa and pour small adais and toast on both sides using oil.  Serve hot.