1/2 cup mashed banana
3/4 cup rice (chawal)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
2 tbsp powdered sugar
salt to taste
ghee for cooking
8 tsp grated coconut
Method :

  1. Soak the rice, urad dal and fenugreek seeds in enough water in a deep bowl for 3 hours. Drain well.
  2. Blend in a mixer to smooth paste using approx. ¾ cup of water.
  3. Transfer the mixture into a deep bowl and keep aside. Add the salt and mix well.
  4. Cover with a lid and ferment in a warm place for 10 to 12 hours.
  5. Once the batter is fermented, add the bananas and sugar and mix well.
  6. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
  7. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5″) thick uttapa and cook on a medium flame for 2 minutes.
  8. Smear little ghee evenly all over, sprinkle 1 tsp of coconut and cook on a medium flame for 2 minutes.
  9. Turn over and cook on the other side till it turns light brown in colour.
  10. Repeat steps 7 to 10 to make 7 more uttapas.
  11. Serve immediately.

Sourced from Tarla Dalal

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