Mini Uttapam (Rice-Lentil Pancakes - South Indian Style)

          Uttapams are traditional South Indian breakfast, which are generally had with coconut chutney and sambar. These rice-lentil pancakes are nutritious and wholesome. I simply love this mini version of it which are both appealing and appetizing. 

          You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups idli / dosa batter 
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry
• coconut chutney & sambar to serve

          In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. Heat 1 tsp. oil in a non-stick pan and drop a small ladleful of the batter.

          Sprinkle some of the onion mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute.

          Transfer to a serving plate. Make similar uttapams with the remaining batter. Serve them with coconut chutney and sambar.

                         Mix onion, tomatoes, green chilies & coriander leaves. Keep aside. 

                  Heat 1 tsp. oil  & drop a small ladleful of the batter. Sprinkle some of onion
                  mix over it & fry on a medium flame for 1-2 minutes.

                               Flip it over & let it cook further for a minute.

                      Transfer to a serving plate. Make similar uttapams with remaining
                      batter. Serve them with coconut chutney & sambar.

Stuffed Mixed Dal Cheela (Lentil Pancakes - Fusion Style)

          Give a twist to Besan Ka Cheela by making it with mixed dal (lentils) for a wholesome and a healthy breakfast. Make this simple recipe and stuff it with onion, tomato and green chilies along with some coriander stems and flaxseed. A little bit of Idli Podi / chaat masala sprinkled on the prepared cheelas enhances the flavour. 

         It can be a great lunch box meal too. So go ahead and try this amazing and delicious Fusion dish and relish it with green chutney or pickles. So check out the step by step pictorial recipe to prepare it.

• 2 tbsp. chana dal (Bengal gram)
• 2 tbsp. split moong dal (green gram)
• 2 tbsp. masoor dal (red lentil)
• 2 tbsp. tuvar dal (pigeon pea lentil)
• 2 tbsp. split urad dal (black gram)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp cumin powder
• handful of coriander & mint leaves, chopped
• 2 onions, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 2 tbsp. flaxseed
• 2-3 tbsp. coriander stems, chopped
• oil to shallow fry
• 1/4 cup Idli podi / chaat masala 
• green chutney  / pickles / yoghurt to serve

          Soak all the lentils in water overnight. Grind with required quantity of water into a batter like consistency. 

          Add salt, turmeric powder, coriander powder, cumin powder, coriander & mint leaves.

          Mix everything well and keep aside for 20-30 minutes. Mix together onion, tomatoes, flaxseeds, coriander stems and chilies. Keep aside.

          Heat a tawa / griddle and brush with some oil. Pour a ladleful of the batter and spread around with the back of the ladle. 

          Spread some onion mix over it & drizzle some oil on it & around the edges. Cook for 4-5 minutes on a low flame till one side is done.

          Flip it over and cook the other side too. Transfer to a serving plate. Sprinkle some idli podi / chaat masala over it. 

          Make similar cheelas with the remaining batter and serve them hot with pickle or green chutney.

Soak all the lentils in water overnight. 

Drain & grind along with ginger & fresh chilies to a smooth paste.

Add turmeric powder, coriander powder, cumin powder, 

        salt to taste & coriander-mint leaves.

Mix well & adjust water to form a batter.

Mix onion, tomatoes, green chilies, coriander stems & flax seeds.

   Pour a ladleful of the batter on a greased tawa & spread with

  back of the ladle.

  Spread some onion mix over it & drizzle some oil 

on it & around the edges. Cook for 4-5 minutes on a low flame.

When done on one side, flip it over & cook other side too.

    

Sprinkle some idli podi over it.

Serve them hot with green chutney or pickles.