Makhana Uttapam

Cook along · 11 steps

Method

1. 1

   Wash 2 cups makhana seeds and 1 cup bhagar (fried rice) thoroughly. Drain all water.

2. 2

   Add 1 cup yogurt and ⅓ cup water. Mix, cover, and soak for 2 hours.

3. 3

   Transfer soaked mixture to a mixer jar. Grind into a smooth batter in two batches.

   

4. 4

   Add rock salt to taste. Mix and rest the batter for 10 minutes.

5. 5

   Heat a pan. Sprinkle water and wipe with a clean cloth to regulate temperature.

6. 6

   Pour batter and spread into a thick circle (mini or large size).

   

7. 7

   Top with grated carrots, capsicum, tomatoes, green chilies, and coriander. Press lightly so vegetables adhere.

8. 8

   Drizzle ghee around the edges. Cook until bottom is crispy.

9. 9

   Flip and cook the other side for 3-4 minutes until done.

   

10. 10

    Before making the next uttapam, sprinkle water and wipe the pan to reset temperature.

11. 11

    Serve with green coconut chutney. Offer to Thakurji with Tulsi leaves.