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An instant uthappam within no time
Published On: 19 Jul 2006
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
for more details, click the name of the ingredient
Bengali: Laban / Noone
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
malayalam: Kuda mulagu
kannada: donne menasinakaayi
hindi: Simla Mirch
Bengali: Shimla Mirch
Marathi: Dhobli Mirchi
Punjabi: Simla Mirch
In a bowl, put rava and salt and mix well.
Add required quantity of curd to this to make the consistency of idli batter.
:- It should be thicker than dosa batter.
Mix thoroughly. Keep it aside for 5- 10 mins.
Heat a non stick tawa and pour a spoon full of batter and spread.
:- It should be a little thick.
Sprinkle the chopped onion, tomato and capsicum over it immediately.
After a min or when the back portion becomes golden brown, turn it and cook for another min.
:- Serve it hot with the garnished side up.
friends pls dnt get missguided by mr.raghunath`s comment...pls go wth the majority!ITS REALLY EASY `N TASTY......ofcourse if u overcook n burn any dish will turn "brown"!!!
Friends, pls dont try this dish. It is coming out really worst. The colour of the uttapam was just like the colour of the tawa.
The dish was damn good. Many Thanks for the recipe.
its so yummmmmmy!!!!!easy too....thank uuuu...
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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