Ingredients:
1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste
Method:
Soak all the ingredients for about 3 hours.
Grind the soaked ingredients to a smooth batter.
Oothappam batter should be little more thicker than dosai batter.
Add salt and beat nicely with your hands for 5 minutes.
Keep in a warm place to ferment for about 8 to 10 hours.
The Toppings:
Ingredients:
1 onion chopped fine
1 tomato seeds and chopped
1 fresh chillie chopped
1 tsp ginger minced well
2 tbs coriander leaves chopped
2 tbs grated carrot
Method:
Mix all the chopped vegetables together.
Heat the dosai kal.
Pour a ladle full of batter, and spread to make a thick oothappam
See that the oothappam is not very big.
Sprinkle little of the vegetable all over the oothappam
Press slightly with the help of the spatula.
Drizzle gingelly oil over and along the oothappam
Lowe the flame and cover the oothappam.
Let it cook for a minute, flip to cook the other side.
Serve hot with chutney or sambar.
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