BY CHEF DEBDUTTA BANERJEE
(EXECUTIVE CHEF)
ITC FORTUNE PARK PUSPANJALI
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Bajra Flour -500 gms
2. Urad Dal -200 gms
3. Ginger -20 gms
4. Semolina And Yogurt -60 gms
5. Corinder Leaf -15 gms
6. Onion Large -50 gms
7. Tomatos -50 gms
8. Green Chilli -5 gms
9. Carrot -20 20 gms
10. Salt (Tata) -5 gms
11. Cumin Seed/Mustard -3 gms
12. Curry Leaves – 2 gms
13. Table Butter – 10 gms
14. Cooking Refind Oil -30 gms
METHOD:
• Mix together bajra flour, semolina and yogurt in a bowl. Add onion, Tomatos, green chillies, salt, mustard seeds and cumin seeds and sufficient water and whisk to make a semi thick batter.
• Add curry leaves and baking soda, mix well and rest for 5 minutes.
• Heat some oil on a non-stick tawa and wipe with a tissue paper. Pour a ladleful of batter on
it, spread into a round uttappam and cook till the underside is golden. Flip and cook till the other side is similarly cooked and golden. Transfer onto a serving plate.
•Serve hot with chutney.
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