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For Uthappam Batter:
250 gms -
200 gms - black gram/urad dal
¼ sachet - eno
2 tsp - salt
For the Topping:
40 gms - soya flakes
100 gms -
1 tsp - salt
¼ tsp - pepper
1 tsp - coriander, chopped
8 tsp - oil
How to Make Soya Uthappam
Pick, wash and soak the rice and dal separately in sufficient water for 8 hours.
Grind them in the grinder to a fine paste.
Mix the two batters and ferment them overnight to double the volume.
Eno can also be added to batter to double the volume.
For the topping:
Soak the flakes for 5 mins. Chop the vegetables finely.
Add salt, pepper, coriander and green chillies.
Drain the extra water and add soaked flakes to above mixture.
Grease the non-stick tava.
Pour a ladleful of batter, spread it to make a thick base. Sprinkle the filling on top.
Cover and cook on low heat.
Cook on both sides to a brown colour.
Serve hot with sambhar and coconut chutney.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.