Oothappam

Ingredients

• • Rice (raw) - 2
• • Par boiled rice - 2 cups
• • Black grams (dehusked) - ½ cup
• • Red gram dal - ¼ cup
• • Fenugreek seeds - 1 teaspoon
• • Salt - 4 teaspoons
• • Oil (for frying) - as required

---

Method

• 1. Soak all the ingredients together in water for 3 hours (except salt)
• 2. Grind to smooth paste.
• 3. Add salt at the end of grinding.
• 4. Allow to ferment till next day.
• 5. Heat a 'tawa', spread a ladle full of batter into thick circle.
• 6. Add oil and fry on both sides. (Do not over fry).
• 7. Serve hot with chutney and sambar.

---

Variation - Onion Oothappam

• • Sprinkle finely cut onions on top of the oothappam.
• • Add more oil on both sides. Cook in medium flame till well browned.

---

Variation - Tomato Oothappam

• • Sprinkle finely cut tomatoes and few chopped green chillies on top of oothappam.
• • Turn over and cook till brown with more oil.

---

Variation - Paneer, Capsicum Oothappam

• • Finely cut capsicum along with chopped paneer or grated cheese can be sprinkled on top.

---

Variation - Carrot Oothappam

• • Sprinkle grated carrots, chopped onions, finely cut tomatoes, grated fresh coconut on top of oothappam layer by layers.
• • Turn over and cook with more oil on sides till golden brown colour in medium flame.

---

Variation - Cauliflower Oothappam

• • Prepare Oothappam batter as mentioned in previous recipe. Make thick cauliflower Kurma.
• • When it cools down mix little maida to that to make it into thick paste.
• • Pour thick Oothappam with the batter. Spread little cauliflower mixture on top evenly.
• • Fry Oothappam both sides till brown with enough oil, in medium flame.