Saturday, 23rd June 2018
23 June 2018
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Uthappam,Vegetable Bonda and Vermicelli Uppuma – Tiffin

Uthappam, Vegetable Bonda, and Vermicelli Uppuma – Tiffin 


How to Cook


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Par boiled rice – 100gms

Urad dal – 20gms

Fenugreek seeds – 2 tsp

Salt – to taste

Oil – 100 ml


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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.


Vegetable Bonda

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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


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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 Uppuma

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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


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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.

Serve Hot.



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