Mini Uthappam

Uthappam is  a thick pan cake made with thick dosa batter. Unlike the normal crispy thin dosa this is spongy and soft. This is a famous traditional South Indian breakfast or dinner. There are many variations in Uthappam depends on the base and the toppings. recently I bought mini uthappam pan from chennai.  So Today I made mini Uthappam for breakfast with various vegetable toppings.

Ingredients:

Idli / Dosa Batter-2 Cups

Chopped carrot - 1/4 cup

Chopped onion - 1/4 cup

Chopped tomato - 1 no

ChoppedGinger- 1tbsp

Chopped Green Chilli  -2

Chopped coriander leaves - a handful

Gun Powder(Idly Milagaipodi)   1 tsp

Ghee/cooking oil-1 tbsp
Method:

1.  Wash and finely grate the carrot, chopped onion, tomato, Very finely chop the green chillies and Ginger. Keep each one separately in a plate.

2.Heat dosa pan and grease it with oil/ghee. Take the dosa batter. It should be thick.

3. Pour mini (half laddle) uthappams top with your favourite. Cook in low to medium flame.

4.Gently turn the uthappam to other side and drizzle little ghee or oil and cook the uthappam on other side in low flame

5.Repeat the same step for other toppings like tomato, capsicum, panner, carrot and podi uthappam

6.Yummy Variety Uthappams are ready to serve with TiffinSambar and variety chutney.

Manga Arachu Kalaki

Arachu kalaki is A typical traditional Iyer dish from kerala. As I belong to Tirunelveli in tamil nadu My village is near kerala border and follow some dishes from kerala. This dish is a curd based gravy prepared using kanni manga /Kadugu manga or Vadu manga or Maavadu-preserved in salt water ground with green chillies,  and coconut and tempered with mustard seeds, red chillies and curry leaves.It goes well along with hot steamed rice, poricha kuzhumbu, Pulikeerai .Today I made arachukallaki along with poricha kuzhambu.   It is really delicious and makes a excellent side dish.

Ingredients :

 Mavadu - 4 to5

Unsour curd - 1/2 cup 

Fresh grated coconut - 1 cup

Green chillies - 2 to 3  
Salt - If required

For seasoning :

 Mustard seeds - 1/2 tso

 Dry red chilli - 1 [ broken ]

curry leaves-1 twig

Oil - 1tsp

Method:

1.Wash the mavadu and cut into pieces.

2.Grind coconut, mavadu, green chillies, in a mixer and mix well .

3.Pour the whisked curd on top and mix everything well.

4.Heat coconut oil in a small pan. Add the mustard seeds. Once they start to splutter add the whole red chillies(broken into pieces). 

5.Switch off the flame and then add the curry leaves.

* No need to add salt because the mangoes have already salted. If needed salt,add little..