Vegetables Semolina Uttapam

Ingredients

Semolina (Sooji) - 1 cup
Curd - ½ cup
Water - ½ cup or as required
Onion - 1 medium
Carrot - ¼ cup
Capsicum - ¼ cup
Tomato - ¼ cup
Beans - 2 tbsp
Green chilli - 1-2
Coriander - 2 Tbsp + 2 Tbsp
Salt - 1 tsp or as per taste
Black Pepper Powder - ½ tsp
Oil - for cooking

Method

Step 1: Finely chop all vegetables

Step 2: In a mixing bowl add semolina, curd and mix it well. Add salt. Then add water little by little and mix well while adjusting consistency. It should make a think batter, not very runny.

Step 3: Keep aside to rest for 20-30 minutes or until the rawa absorbs the water well. Check the consistency if required and add some water, as appropriate.

Step 4: After 20 minutes add all veggies to the batter. Add black pepper powder and 2 tbsp chopped coriander leaves.

Step 5: At this time check the salt and add some if needed.

Step 6: Heat the tawa on medium heat and grease with some oil.

Step 7: Pour a ladle full batter into small uttapam and sprinkle some coriander over it. Pour 1 tsp oil around the uttapam.

Step 8: Turn the heat to low and cook for a minute or until the base is cooked well.

Step 9: Flip the uttapam and cook well both sides.

Serve uttapam with tomato sauce or green chutney

Oats Cheela

Ingredients

Plain Oats - 1 cup
Semolina (Fine Rawa, Durum Wheat) - ½ cup
Wheat Flour - 2-3 tbsp
Curd - ½ cup
Grated Carrot - ½ cup
Finely Chopped Onion - ½ cup
Finely Chopped Tomato - ½ cup
Finely Chopped Coriander - 2-3 tbsp
Chopped Green Chilli - 2-3
Water - 2 cup
Oil - for cooking
Salt - as per taste
Black Pepper - 1-2 tsp

Method

Step 1: In a blending jar, add 1 cup of instant oats. Blend it into a fine powder.

Step 2: Transfer the powdered oats into a bowl. Add wheat flour, semolina, curd and salt as per taste. Mix it well.

Step 3: After that, add all veggies and black pepper. Add water a little at a time and make a lump-free batter by continuously mixing it. The batter should not be too thin and the consistency should be slightly thick.

Step 4: Heat the tawa and brush oil on it. Take a ladle of batter and drop it in the centre. Spread it in a round shape.

Step 5: Smear oil on all the corners and on the cheela. Cook the cheela for a few min, until the bottom side gets cooked well or gets light golden in colour. Flip the cheela and cook the other side too until it is cooked well too. Flip again until both sides become golden colour.

Serve it with green chutney and a cup of hot tea.

"Namkeen Mathri" - Indian savory snack

Ingredients

All-purpose flour - 2cups (250 gms)

Semolina - 1½ cups (250 gms)

Vegetable oil - 75 ml (50 - 55 gm)

Salt - 2tsp

Carom seeds (Ajwain) - 1 tsp

Lukewarm water - (180 - 190 ml)

Vegetable oil for frying

Method

Step 1: Mix all dry ingredients i.e. salt, all-purpose flour, semolina, carom seeds in a bowl.

Step 2: Now add the vegetable oil and rub properly for 5 mins (this is extremely important to make crispy “Mathri”).

Step 3: Add the Lukewarm water in this mixture and knead this into a tight dough.

Step 4: keep this aside in a zip lock pouch for half an hour. (Need to be airtight)

Step 5: break the dough in small size balls and press them with your palms and keep aside.

Step 6: As we being to roll them keep the vegetable oil for frying on a low flame. Start to roll the dough balls into small “Mathri” size flats and punch them with a fork or knife with a light hand on both sides.

Step 7: Now start frying them in a medium hot oil on keep the flame and fry them both sides until light brown in color (keep them a shade less than shown in the picture).

Step 8: Let them cool down at room temperature and enjoy the crispy snack with pickle or chutney.

Tips

Should be stored in airtight container, they shall last for more than a month.

They are a very good companion with evening tea/coffee.

Best enjoyed with pickle or any chutney.