Tomato Chutney with Rava uttapam

This Rava uttapam recipe is from my bestie Harshali. I had these yummy breakfast at her place once and became a fan of this platter. Tried following her recipe. 

Ingredients for  Tomato Chutney

👉Cheery tomatoes

👉Garlic cloves

👉Dry tamarind

👉Kashmiri dry red chilli 

👉Salt

👉Coconut slices

In a pan, add oil, garlic cloves, Kashmiri dry red chilli , salt as per taste and cherry tomatoes. Sauté for few minutes. Now add dry tamarind (socked in water for 10 minutes) and coconut slices. Cook in low flame for 3- 4 minutes. Tomato chutney is ready. 

Ingredients for tempering the chutney
👉Oil - 1 tsp
👉Hing - 1/2 spoon
👉Dry red chillies - 1
👉Cumin and Mustard seeds - 1/2 spoon
👉Curry leaves - 5-6

Heat oil to a pan, once warm add hing, cumin and mustard seeds; once they crackle add red chillies and curry leaves. Serve tomato chutney in a bowl and top with this tempering while serving.

Ingredients for Uttapam

👉Rava / Suji - 2 cups

👉Salt as per taste

👉Yogurt - one cup

👉Water - as required

👉Chopped onions (optional)

1. In a mixing bowl, add all the ingredients and mix properly. Let it rest for 20 minutes. 

2. Grease tawa with oil and pour the uttapam batter. Fry both the sides until little crispy. 

Serve hot with Tomato chutney. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

BEETROOT Appe with Sambar

Paniyaram or Appe are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter. I have used grated beetroot to make it more healthy along with of a different color. Though the color did not came out so dark, but it was yummy.

Ingredients

1. Dosa batter - 2 cup
2. Onion - 1 finely chopped
3. Beetroot - 1 cup grated
4. Green chillies - 1-2 finely chopped
5. Ginger - 1 inch finely chopped
6. Asafetida (hing) 1 pinch
7. Black pepper (crushed) - 1/2 tea spoon
8. Salt to taste
9. Red chilli powder - 1/3 tea spoon
10. Curry leaves - 2 tsp - chopped
11. Grated coconut - 1/2 cup
12. Oil - as required

Process

1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. Add the grated beetroot. If the batter looks thick you can add some water. Combine well.

2. Heat the appe pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each appe with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.

3. Repeat the same process with the remaining batter.

4. Serve hot with hot Sambar. 

PANIYARAM or PADDU

Paniyaram are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter. 

Ingredients

1. Dosa batter - 2 cup
2. Onion - 1 finely chopped
3. Green chillies - 1-2 finely chopped
4. Ginger - 1 inch finely chopped
5. Asafetida (hing) 1 pinch
6. Black pepper (crushed) - 1/2 tea spoon
7. Salt to taste
8. Red chilli powder - 1/3 tea spoon
9. Curry leaves - 2 tsp - chopped
10. Grated coconut - 1/2 cup
11. Oil - as required

Process

1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. If the batter looks thick you can add some water. Combine well.

2. Heat the paniyaram pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each paniyaram with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.

3. Repeat the same process with the remaining batter.

4. Serve hot with coconut chutney.