Serves : 3-4 Cooking Time:3-4 Minutes
These thick South Indian pancakes can be prepared without having to wait for the batter to ferment. The eno take care of the lightness without fermentation.
With Acknowledgement to Ms Nita Mehta, excerpt adapted from her publication "Nita Mehta's Oats Cookbook
INGREDIENTS
1 cup oats, ½ cup semolina (suji)
½-¾ cup water
½ tsp salt, ¼ tsp asafoetida (hing) powder
¼ tsp eno fruit salt
TOPPING
½ cup grated paneer
1-2 green chillies - chopped
a few curry leaves - chopped
1 onion - chopped, 1 tomato - chopped
¼ cup peas - boiled, ¼ cup cabbage - chopped
¼ tsp black pepper powder, salt to taste
HOW TO COOK?
Except eno mix all ingredients of the batter together.
Add enough water (½-¾ cup approx.) to the batter to get a thick pouring consistency. Beat well. Keep the batter aside for ½ hour. Mash well to get a binding batter.
At the time of preparing uttappam, add eno and mix well.
Mix all ingredients of the topping together. Keep aside.
Heat a nonstick tawa. Put 1 tsp of oil on it and then wipe with a potato or onion cut into half.
Mix the batter well. Keeping the gas on low flame, pour 1 small karchhi (2 tbsp) of batter on it. Spread the batter a little with the back of the karchhi, keeping it slightly thick.
Sprinkle a little topping on each. Press the topping a little with a potato masher or spoon. Keep on low heat for a minute. After the edges turn golden and the underside is cooked, turn the side carefully.
Remove from tawa after the other side also gets cooked and the onions turn a little brown. Serve hot.