Plain Uthappam and Shallot(small onion) Theeyal

Uthappam is nothing but thick dosa…when we have dosa or idli daily Uthappam is a welcome change..we see this as a new dish even though it tastes the same as dosa..The same idli batter is used to make Uthappam..Here I made plain Uthappam without any vegetables…we can make it more nutritious by adding veggies of your choice..with coconut chutney or sambar can have the Uthappam…We had it with shallot theeyal which is again another delicacy of Malabar..With shallots the taste is augmented…

Plain Uthappam and Shallot(small onion) Theeyal
Print Recipe
Uthappam is made with dosa batter and nothing more is needed. Only thing is that the dosa is thicker . So, the recipe is not required. Only for shallot theeyal I am adding the recipe. Theeyal is a fried coconut based recipe...Coconut is fried into dark brown and ground to a fine paste and used in the gravy
Servings Prep Time
3 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
3 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Plain Uthappam and Shallot(small onion) Theeyal
Print Recipe
Uthappam is made with dosa batter and nothing more is needed. Only thing is that the dosa is thicker . So, the recipe is not required. Only for shallot theeyal I am adding the recipe. Theeyal is a fried coconut based recipe...Coconut is fried into dark brown and ground to a fine paste and used in the gravy
Servings Prep Time
3 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
3 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. Cut shallots into half and keep aside.
  2. Heat half of coconut oil in a nonstick pan, add fenugreek seeds, coriander seeds, red chili and grated coconut, finely cut ginger and a few curry leaves saute until dark brown and keep aside.
  3. Grind the fried coconut mixture into a fine paste with just enough water.
  4. Heat oil in a pan, add mustard and curry leaves, when mustard splutters add the shallots and saute until translucent.,
  5. To this add the tamarind extract and turmeric powder and boil for 5 minutes.
  6. Now add the ground coconut mixture, salt and cook for 3 to 4 minutes until oil floats on top.
  7. Serve with rice or any breakfast dish. This gravy tastes better when eaten cold.

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