Uthappam, Vegetable Bonda, and Vermicelli Uppuma – Tiffin
How to Cook
Par boiled rice – 100gms
Urad dal – 20gms
Fenugreek seeds – 2 tsp
Salt – to taste
Oil – 100 ml
Soak the above in water for about 4 -5 hours and grind into a fine batter.
Leave it for about 8 hours to become sour.
heat a dosa Tawa and spread a tsp of oil it. When it becomes hot enough, place a ladle of batter and spread on it (it should be thick than a normal dosa.)
When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.
Potato – 100gms
Beans – 25 gms
Carrots – 25gms
Green peas – 25gms
Besan – 150 gms
Salt – to taste
Oil – to deep fry
Soda – 1 pinch
Red chili powder – 1 tsp
Asafoetida – 1 pinch
Steam the vegetable in a pressure cooker and mash them inro a tight paste.
Add salt and red chili powder, knead the mixture tightly.
Make this into uniform balls and keep aside.
Mix gram flour adds salt, chili powder, asafoetida, and soda. Add water and mix to a thick consistency.
Roll the balls in this batter and deep fry until they are crisp.
can be prepared from the trimmings of vegetables.
Vermicelli – 100gms
Mustard seed – 1tsp
Urad dal – 1/2 tsp
Gram dal – 1/2 tsp
Green chilies – 2nos
Oil – 5 tsp
Curry leaves – 1 sprig
Cashewnuts – 15 gms
Heat oil, add mustard seeds. When it pops, add green chilies, urad dal, gram dal and curry leaves.
Add vermicelli and roast until it becomes slightly brown in color.
Add 2 cups water and leave it covered on low heat. Stir occasionally and ook until it becomes soft.
Roast cashews in little ghee and add it to the Uppuma.