BARNYARD MILLET OOTHAPPAM/ KUTHIRAIVALI OOTHAPPAMS

Ingredients:

Barnyard millet flour 500 gms
Whole jelabi urad dal 100 gms
Fenugreek seeds one spoon
Adequate water
Salt to taste

Procedure:

Wash and soak urad dal and fenugreek seeds for three hours.
Grind the urad dal and fenugreek seeds with adequate water into a smooth batter.
Take the barnyard flour, salt required and urad dal batter with adequate water in a vessel and mix well.
Cover the vessel with the lid.
Allow overnight or eight hours to ferment.
Heat the dosa pan  over a medium flame.
Pour the batter and spread into a thick circle.
Drizzle one spoon of sesame oil over it.
Cover the oothappam with a lid.
Allow to cook on a medium heat.
It is not necessary to flip over. It is cooked well since we cover the oothappam with lid.

.
Hot soft and spongy barnyard oothappams are ready to enjoy with mint chutney. really superb..do try it out!








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