POTATO UTTAPPAM

Ingredients

1. Potatoes - 2 cups(Grated)
2. Gram flour - 1 cup 
3. Rice flour - 1/2 cup 
4. Rawa(semolina) - 1/4 cup
5. Fresh Curd - 1 cup
6. Onion - 1 large (Grated) 
7. Green chillies - 4 (chopped)
8. Cumin Seeds - 1/2 tsp
9. Chilli powder - 1 tsp
10. Oil - as required 
11. Coriander leaves - 1 tbsp(chopped)
12. Salt - to taste

Method

• Peel, grate potatoes, onion and chop green chillies finely.
  


• Mix gram flour, rice flour, rawa(semolina) and all spices well.
  


• Make a batter adding by curd and water and salt. Add onions, coriander leaves and potato mix well, cover and keep for 10 minutes.
  


• Heat a flat tawa or frying - pan and grease it, put a ladleful of mixture and spread it.
  


• Fry till the colour turns light brown, cook on both sides of the uttappam, do the same with all the mixture.
  


• Serve with coriander leaves chutney and salad.   

 

SEMIA IDLI

Ingredients

1. Vermicelli (semia) - 400 grams
2. Sour Curds - 500 ml 
3. Green Chillies - 4 to 6 
4. Coriander Leaves - A handful bunch
5. Soda dicarb (Cooking Soda) - a big pinch
6. Curry leaves - 3 sprigs 
7. Mustard Seeds - 1 tsp
8. Oil - 2 tbsp 
9. Salt - to taste 
10. Cashew nuts - 50 grams 

Method 

• Dry roast Vermicelli into fade colour and keep cool.


• Whip sure curd and add to the roasted Vermicelli and little water and soak for 15 minutes.


• Chop green chillies, coriander leaves, curry leaves. Add to the soaked Vermicelli mixture with salt, cooking soda, stir and mix well.


• Heat oil and season with mustard seeds. When they are crackle, add cashewnuts, fry till colour.


• Pour into the soaked vermicelli batter. (This mixture should be semi-solid like idli batter)


• Grease the idle moulds and pour half ladle batter into idli moulds, steam for 15 minutes. Use all batter, thus Over semia idlis .


• Serve hot with coconut chutney or fried gram chutney