Onion Tomato Cheese Uttapam
Cheese optional
We buy extra cheese because my 8 year old niece loves it but its 02 May 2020 and lockdown has been extended once again and niece is still at her maternal grandfather\'s house and neither can she come home nor can I reach the cheese to her. So had Amul Cheese block that would expire in about 25 days and with no end to lockdown there was no guarantee so we decided to finish the cheese block rather than save it and let it expire. So we had a late evening tea and early dinner together with Onion Tomato Cheese Uttapam.
- 80 gms urad dal
- 1/2 inch finely chopped ginger
- 1 tablespoon refined oil
- 250 gms idli rice (or even kolam rice would do we use kolam rice)
- 1 finely chopped deseeded green chilly (if you like spicy do not deseed and increase the number of chillies)
- 2 small or 1 medium finely chopped onion
- 1/4 teaspoon salt or as per requirement
- Oil for frying
- 1/2 block grated Amul cheese (either use mozzarella or cheese spread or any other cheese) (optional)
Method
Soak urad dal for 2 hours and keep aside. After 2 hours drain off all excess water and grind into smooth batter.
Soak rice for 2 hours and keep aside. After 2 hours drain off all excess water and grind into smooth batter.
Transfer both batters in a large bowl and add salt. Mix well and keep aside.
If you are short on time instead of steps 1 & 2 just use store bought dosa batter and follow the below mentioned steps.
Heat a teaspoon of oil in a non stick pan on medium flame setting.
Add onions in it and saute them till they turn slightly pinkish in colour.
Add ginger and green chilly and saute for another minute.
Add this to the batter and mix well. Just make sure that the batter is neither too thick nor too runny.
Heat a tawa on medium flame setting and pour a ladleful of batter on the tawa.
Spread the batter in a light circular motion.
Apply oil around the edges of the uttapam and cook on both sides.
Once the uttapam is properly cooked transfer it to a serving plate.
Garnish it with grated cheese (optional).
Serve hot with sambhar and white coconut chutney.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Zenobia Fulwadiwala
Mafrin