Onion Uttapam

 

Ingredients:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

2 Onions chopped.

Few sprigs of Corriander leaves.(Finely chopped)

2 Green chillies finely chopped.

2 tsp pieces of Cashewnuts.

Salt to taste.

Oil.

Method:

Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt.

Keep for fermentation.(Batter will rise in size,once fermented).

Heat oil in a pan,add onioin,green chillies,corriander leaves,cashewnut pieces and salt.

Saute for a few minutes.Remove and keep aside.

Heat a non stick tava.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.

Heat the griddle on medium heat,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).

Sprinkle some cooked onion mixture on it.

Again put some batter on top to cover the onion mixture.

Cover and cook on slow flame,turn it to cook on other side.

Repeat the process to make another uttapam.

Serve hot with Chutney.

Tip:Topping can be made using variety of ingredients like capsicum,tomatoes,corns along with onion.

Happy Cooking !!!

Sameera

Aamboli (Urad dal & Rice dosa)

This is a traditional malvani dish, commonly made in every malvani house.Like ghavan these can also be had with almost everything…like  chicken curry, egg curry,vegetables,chatni but the best accompaniment is kala vatana sambar(black peas gravy) ….

Ingredients:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

Salt to taste.

Oil.

Method:

Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt.

Keep for fermentation.(Batter will rise in size,once fermented)

Usually a special griddle called Bhide is used to make these,but same can be made on a non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).

Cover and cook on slow flame,turn it to cook on other side.

Repeat the process to make another amboli.

Serve hot with accompaniment of your choice.

Tip:Any variant of rice can be used.I have used ukde tandool(Boiled rice).

Happy Cooking !!!

Sameera

Tandulache Ghavan (Rice Creps)

 

 

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This is one of  the delicacy commonly made in every malvani house.As per my mom in olden days when daughters used to come home for first time after marriage,on their return they were gifted with a basketful of ghavans.They can be had with almost everything…say chicken curry, egg curry,vegetables,chatni and tastes awesome with Chun(filling made with fresh coconut and jaggery,usually used to stuff modaks),Ghavan-Ghatle(thick juice made from cocnut milk and jaggery,flavoured with cardamom) is a very popular and yummy malvani dish….Shonty, loves to take these in tiffin.

Ingredients: 

2 cups Raw rice.(any variant)Here I have used red rice.locally Available in Goa.

1/2 cup rice aata.(Optional)

1 tsp Salt.

Oil.

Method: 

Wash and soak rice in 4 to 5 cups of water for 8 hours.

Grind the saoked rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.

Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.

Lower the heat and let it cook till it leaves side and becomes crispy(No need to turn and cook on other side).

Remove on banana leaf or cotton cloth.Fold only after it cools down or will stick together.

Repeat the process to make another ghavan.

Serve hot with your choice of chutney,vegetable or gravy.If made in advance can be reheated in microwave just before serving.

Tip:Any variety of rice can be used to make ghavans,I make it with basmati,basmati tukda or brown rice.My mom uses ukde(boiled) rice.

Ghavan made with white rice.

IMG_20200725_005940Happy Cooking !!!

Sameera.