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