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Uttappams with tomato, onions and coriander leaves
Published On: 30 Dec 2005
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Cut onion, tomato and coriander leaves into small pieces.
Mix them well together.
Pour 3 tbsp of oil on a tava.
Pour 2 ladle of idli batter or idli mavu and spread a little.
:- We want this to be thick. Hence, do not spread it very thinly as in case of dosas.
Sprinkle chopped onion, tomato and leaves.
Flip the side to cook the other side too.
When both the sides are cooked, remove from the tava and place it on a serving plate.
:- Serve with coconut chutney.
it`s very tasty
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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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