Instant Rava Uttapam Recipe | Homemade Milagai Podi/Gun Powder | इंस्टेंट रवा उत्तपम | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Dry-toast the chana dal and urad dal over low heat until fragrant, then add the sesame seeds and toast until slightly golden. Transfer to a bowl and let cool completely.
2. In the same pan, toast the chillies over low heat until hot and crisp. Move them to a separate bowl and let them cool.
3. Once cool, snap off the chilli stalks and grind the chillies to a fine powder in a mixer jar.
4. Add the toasted dals, sesame seeds, asafoetida and salt, and grind coarsely without making a fine powder.
5. Store the podi in an airtight container in the fridge; it keeps for a few months.
6. Make the batter: in a large bowl, whisk the rava, sour curd, water and salt into a lump-free batter. Cover and rest for 15 minutes so the rava absorbs the moisture; the batter will thicken.
7. Set a dosa tawa on medium heat to warm up.
8. Just before cooking, add the eno to the batter and mix well so the uttapam rises.

Summarized from Your Food Lab's video. Watch it for the details.

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