Ingredients
Sabudana – 1 cup
Semolina – 1/2 cup
Curds preferably sour – 1/4 cup
Onion – 1 big
Green chillies – 2 cut into pieces
Jeera – 1 tsp
Coriander leaves – 1 sprig chopped
Curry leaves – 1 sprig chopped
Coconut pieces chopped – 1 tbsp
Kadala parippu (bengal granm dal) – 1 tsp soaked in water for 30 mts
Mustard – 1/2 tsp
Oil – 1 tbsp
Salt- as required
Water – 1/2 cup water
Preparation:
Soak sabudana in water for 1 hour. Empty the sabudana in a bowl and pour just enough water so as to cover the sabudana.
In a kadai, heat oil and add mustard, jeera, bengal gram dal. When it splutters and becomes golden, add the green chillies, finely chopped onions, curry leaves and the coconut pieces and saute well. Put off the fire and keep it aside.
In a mixing bowl, add the sadudana. Drain any excess water. Now add semolina and curds to it and mix it well. Add the sauteed items to it and salt. Add half a cup of water to it. The batter should be a bit thick and not runny.
Heat a tava or a non stick pan and pour it like a uthapam. Add 1 tsp oil and cook on slow fire, taking care not to burn the sides of the uthapam. When done, take off the pan and serve alongwith chutney or sambar.
Meal Haven 