#shorts Cottage Cheese Uttapam

Name: #shorts Cottage Cheese Uttapam
Total time: 540 min
Ingredients: ¼ cups Mung dal; ¼ cups Urad dal; ¼ cups Rice; ¼ tsp Fenugreek seed; ¾ cups Cottage cheese; ½ tsp Cumin; 1 Ginger; 1 Chili pepper; 1 tsp Salt; ¼ tsp Baking soda; 1 Red onion; 1 Tomato; ¼ cups Cilantro, chopped

By Ministry of Curry · 540 min

Ingredients

Mung dal¼ cups
Urad dal¼ cups
Rice¼ cups
Fenugreek seed¼ tsp
Cottage cheese¾ cups
Cumin½ tsp
Ginger1
Chili pepper1
Salt1 tsp
Baking soda¼ tsp
Red onion1
Tomato1
Cilantro · chopped¼ cups

Instructions

Rinse and soak the mung dal, urad dal, rice and fenugreek seeds in warm water for 30 minutes, or in room-temperature water overnight. Drain completely.
Put the soaked dal and rice in a blender with the cottage cheese, 1/2 cup water, cumin seeds, ginger, green chili and salt. Blend into a smooth batter.
Stir in the baking soda just before cooking.
Preheat a cast iron pan over low to medium heat for a few minutes. Flick a few drops of water on it: if they sizzle and evaporate quickly, it is ready. Lower the heat, wipe the surface with a damp paper towel, and rub it with half an onion dipped in oil.
Pour about 1/2 cup of batter per uttapam and spread it slightly into a 7-inch round.
Scatter the chopped onion, tomato and cilantro on top and gently press them in with a silicone spatula. Cook on low to medium heat for 3 to 4 minutes, then carefully flip.
Cook for another 2 to 3 minutes, until the vegetables start to char slightly. Remove from the pan.
Repeat with the remaining batter. The recipe makes 4 uttapam.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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