Add water to idli pan and place it on low heat. Grease the mould with little oil. Pour the batter to the mould and place the mould in the pan on low heat . Cook until steam is let out of the pan. If using a traditional idli cooker it will start to whistle. It can take 15-20 minutes depending on number of plates. Once done, switch off the heat and leave it for few minutes for the steam to settle. Sprinkle some water on the plates and scoop out the idlis. Enjoy it with your favourite accompaniment – chutney/ sambhar/idli podi( gun powder)
Place the non stick Dosa plate on the hob and get it heated to the right temperature. Place the prime batter in the plate using a ladel and spread it in circular motion to form a thin crispy dosa. Add little oil to get the perfect crispy dosa. Flip it once it browns and eat with your favourite chutney/ sambhar or idli podi( gunpowder ).
Onion – finely chopped
Tomatoes- finely chopped
Green pepper- finely chopped
The uthappam fillings can be onion, tomatoes, green peppers , sweet corn or you could use a mix of all the above.You could also try grated cheese on its own or with onion or tomato.
Place the batter on the preheated non stick dosa plate . Do not spread the batter so that it forms a thick base for our mini uthappam. Add a little oil around the mini uthappam. Let it cook for a few minutes until it starts bubling.
Now splash the filling on top of the uthappam. Make sure the filling settles into the uthappam by just gently patting the filling with a spoon or by hand. Leave it for a few minutes and then flip and cook on the other side.Enjoy with sambhar/ chutney/idli podi.
Ingredients
Mustard , Jeera – 2 teaspoons and asofoetida for seasoning
Grated coconut-1 tablespoon
Green chillies chopped1-2
Coriander leaves/ curry leaves for garnishing.
Salt to taste
The above ingredients is for 250gms of batter to be used.
Season the mustard seeds , jeera and asofoetida in a teaspoon of oil and add to the batter. Add the rest of the ingredients and mix together.
Place the kuzhiappam in gentle flame and preheat.
In the nonstick kuzhiappam plate add little oil to each of the wells and then add batter to just fill each well.Wait for a few minutes until cooked and brown and gently flip using a skewer or something similar and cook on both sides.
Serve hot with chutney/ podi/ sambhar