Steps for Cooking:
1. Grate the beetroots to get thin strands.
2. Add the idli/dosa batter to a bowl, along with the grated beetroot. Add water to thin the batter if required. But remember that uttapams require a thicker batter than regular dosas.
3. Mix well to form a pinkish batter.
4. Add around ½ tsp of oil to a heated non-stick tawa.
5. Ladle a big spoon of the batter onto it, as with regular uttapams, do not spread the batter thinly.
6. Add small quantities of the chopped veggies (onions, tomatoes, capsicum, green chillies) on top and lightly press them into the batter.
7. Sprinkle a little bit of salt. Add more oil along the edges of the thick uttapam. Cover for a few minutes.
8. Lift the uttapam to check if it is slightly brown. Then flip it and cook on the other side too. Take care not to burn the veggies.
9. Transfer onto a plate, garnish with coriander and serve with coconut chutney.
Steps for Cooking:
1. First, cut the beetroot and take it in a jar, add green chilies and ginger to it, mix a little water and make a smooth puree.
2. semolina, curd, salt, and beetroot puree in a bowl and prepare a batter by adding little water. Keep it aside for some time.
3. Now, take a tempering pan and heat some oil in it. Prepare the tempering by adding mustard seeds, urad dal, finely chopped onions and curry leaves.
4. Add this tempering to the batter and mix well.
5. Add eno fruit salt to it and prepare the idli maker.
6. Pour the batter into all the molds and steam for 10 minutes. Beetroot idlis are ready!
Steps for Cooking:
1. In a kadhai, heat oil and temper with mustard seeds, chana dal, curry leaves, cashew-nutand ginger. Add suji and roast for a few minutes.
2. Add salt and mix well.
3. Once the rava cools down, add curd, and mix well and set it aside for 30 minutes.
4. After 30 minutes, the mixture will soak up all the curd, add water to get idli batter consistency. Add baking soda and mix well.
5. Take an idli stand and place little grated carrot on the greased mould. Pour the batter and steam for 10-15 minutes.
6. Once done, remove the ravaidlis and serve hot with ghee and roasted Bengal gram chutney.
Steps for Cooking:
1. First, take a bowl full of sprouts and add it to a blender with a tablespoon of water. Blend this mixture.
2. Once a smooth paste is formed, transfer it into a bowl and add rice flour, sooji, green chilli, salt, and water.
3. Combine to form dosa batter. Keep the batter aside for 15 minutes.
4. Now heat a pan and drop a ladle full of this batter to cook. Once it is brown and crisp, serve and enjoy!
Steps for Cooking:
1. To make this dish, first in a bowl mix wheat flour, rice flour, salt, slit green chillies, curry leaves, jeera, and mix.
2. Then add water to it and make a smooth batter.
3. Once the batter is ready, pour a ladle full of it on a greased hot pan.
4. Let it cook from one side, then add some oil to another side.
5. Flip the dosa and cook till a crisp. Lastly, take it out and enjoy!
Steps for Cooking:
1. Take a lauki and remove the skin and deseed it.
2. Then add it to a blender with some water to form a smooth paste.
3. Transfer this in a bowl and add rice flour and sooji, green chilli, salt and water.
4. Combine to form dosa batter. Keep the batter aside for 15 minutes.
5. Now heat a pan and drop a ladle full of this batter to cook.
6. Once it is brown and crisp, serve with chutney and enjoy!
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