Banana Uttapa, Banana Uttapam
by Tarla Dalal
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Added to 190 cookbooks
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Spongy and succulent uttapas, with the pleasant flavour and mild sweetness of bananas! This is a delicious snack that will be loved by all, especially kids.
Like most uttapas, this one also uses a batter of rice and urad dal. But, after fermentation, the batter is fortified with mashed bananas, which not only add flavour to the uttapas but also make them softer.
- Soak the rice, urad dal and fenugreek seeds in enough water in a deep bowl for 3 hours. Drain well.
- Blend in a mixer to smooth paste using approx. ¾ cup of water.
- Transfer the mixture into a deep bowl and keep aside. Add the salt and mix well.
- Cover with a lid and ferment in a warm place for 10 to 12 hours.
- Once the batter is fermented, add the bananas and sugar and mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
- Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for 2 minutes.
- Smear little ghee evenly all over, sprinkle 1 tsp of coconut and cook on a medium flame for 2 minutes.
- Turn over and cook on the other side till it turns light brown in colour.
- Repeat steps 7 to 10 to make 7 more uttapas.
- Serve immediately.
Nutrient values per uttapam
|Vitamin A||60 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||1.2 mg|
|Folic Acid||7.5 mcg|
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