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

"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.