Bajri Uttapam


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Uttappa, a famous south indian snack, which is not only favourite and famous amongst south indians but now a day’s liked and favourite amongst almost all of us. Here is new variety of uttapam, made from bajri and rice flour, topped with salad.

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Bajri Uttapam recipe - How to make Bajri Uttapam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 mini uttapas


To Be Mixed Together For The Salad
2 to 3 tsp finely chopped capsicum
2 to 3 tsp finely chopped spring onion
3 tsp finely chopped tomatoes
2 1/2 tsp red chutney , refer handy tip

For The Stuffed Green Chillies
6 bhavnagari green chilli
2 tsp dried mango powder (amchur) powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tsp turmeric powder (haldi)

For The Uttapas
7 tsp bajra (black millet) flour
7 tsp rice flour (chawal ka atta)
salt to taste
1/2 tsp ginger-green chilli paste
1/2 tsp chilli powder
3 tsp sour curds (khatta dahi)
water as required
oil for cooking

For Serving
masala curd
stuffed bhavnagri green chilies , refer handy tip
For the stuffed green chillies

    For the stuffed green chillies
  1. Combine all the ingredients, except the chillies, in a mixing bowl and mix well.
  2. De-seed the chillies and stuff ½ tsp of the prepared mixture.
  3. Steam the chillies in a steamer for 10 minutes.
  4. Keep aside.

For the uttappam

    For the uttappam
  1. Combine the bajra and rice flour in a bowl and mix well.
  2. Add the ginger-green chilli paste, chilli powder and curds and mix well and prepare a thick batter, using water as required.
  3. Heat a non-stick pan, heat 1 tsp of oil, pour 3-4 tsp of batter and spread it lightly to make uttappas.
  4. Put 2-3 tsp of salad over it. Cook one side till little brown, turn on to the other side.
  5. Smear a little oil around the mixture and cook on a medium flame till golden brown in colour from all the sides.
  6. Serve hot with masala curds and stuffed green chillies.

Handy tip

    Handy tip
  1. You can prepare 2-3 uttapam at a time.
  2. For the red chutney, combine the chilli powder, roasted cumin seeds, tomato puree, salt with fresh red chilli and grind to a smooth paste.
  3. For masala curd, add a little amount of garlic paste, salt to taste and chili powder in 1 cup of curd, mix well and serve.

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This recipe was contributed by LOPA SHAH on 13 Jun 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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