Nutritious, aromatic, spicy corn flour Uthappam wih green leaves

Name: Nutritious, aromatic, spicy corn flour Uthappam wih green leaves
Total time: 2700 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 3 c rice flour; 1/2 c urud flour; 1 c corn flour; 1/2 cup coconut flour; 1/2 cup besan; Pinch asafetida; 1 tsp cumin powder; 1 tbsp coriander powder; 1 tsp caraway seeds; 1 tsp Pepper powder; 1/2 tsp turmeric powder; 2 c curd; 1/2 cup Onions, finely chopped; 1/2 cup kale leaves, finely chopped; 1/2 cup kohlrabi leaves, finely chopped; 1/2 c cabbage, finely chopped; 1/2 c green bell pepper, finely chopped; 1/2 c tomatoes, finely chopped; 1 tablespoon Ginger finely chopped; 5 cloves, Garlic, peeled, finely chopped; 2 green chilies, finely chopped; 1 cup Coriander leaves, finely chopped; 1 tbsp chia seeds; Required Salt; 1 tsp Baking soda; Required sesame seed oil

Lakshmi Sridharan Ph D @cook_19872338

USA

Vegetables: onon, kale leaf, kohlrabi leaf, green bell pepper, cabbage, tomato, green chilies
Spices: ginger, garlic, cumin and coriander powder, asafetida powder, curry leaves
I also added chia seeds to elevate the nutrient content
#WS #week5

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

45 mins

8 servings

3 crice flour
1/2 curud flour
1 ccorn flour
1/2 cupcoconut flour
1/2 cupbesan
Pinchasafetida
1 tspcumin powder
1 tbspcoriander powder
1 tspcaraway seeds
1 tspPepper powder
1/2 tspturmeric powder
2 ccurd
Vegetables:
1/2 cupOnions, finely chopped
1/2 cupkale leaves, finely chopped
1/2 cupkohlrabi leaves, finely chopped
1/2 ccabbage, finely chopped
1/2 cgreen bell pepper, finely chopped
1/2 ctomatoes, finely chopped
1 tablespoonGinger finely chopped
5cloves, Garlic, peeled, finely chopped
2green chilies, finely chopped
1 cupCoriander leaves, finely chopped
1 tbspchia seeds
Required Salt
1 tspBaking soda
Required sesame seed oil

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Steps

45 mins

1

Make a checklist. Collect the necessary items in advance and keep them ready
2

Whisk together all flours, and Spices together in a big bowl.. Add curd whisk’ Add the vegetables, curry and coriander leaves. Add enough water to get the right consistency. The batter should not be watery or lumpy. Add shias seeds, baking soda and salt, stir and rest for 30 minutes
3

Place a kadai over medium heat. I use cast iron shallow kadai; it is healthy; and retains heat. Grease the kadai with a tbsp oil. Pour 1 cup batter and spread with a spoon to make a circle. Sprinkle 1 tablespoon of oil evenly over the top and cover. After a couple of minutes,
you can smell the aroma of cooked uthappam. Flip and cover. cook for 3 minutes,
It may take 5-6 minutes to make a uthappam.. Cooking time depends on the stove and the size of the uthappam.
4

Transfer the uthappams to a serving plate. It is soft and spongy. Flavorful, aromatic, nutritious colorful uthappmas are ready for your eating pleasure. You may garnish them with finely chopped tomatoes, onions and cilantro, It is left to you. Serve with chutney, pickles or veggie masala curry.

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Lakshmi Sridharan Ph D @cook_19872338

on January 11, 2024 02:08

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography