1cupRaw RiceI used Dosa Rice but Sona Masori works too
½cupGrated Carrot
½cupCoriander Leavestightly packed
½cupSour Curd
Salt as required
Water as required
Oil to sprinkle on Uthappams
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Instructions
Start by soaking both the rice and the sago/saggubiyyam/javvarisi in enough water separately for a tleast 1 hour (anytime more than an hour would be good too).
In a mixer jar, grind the soaked rice into a smooth paste and remove it on to a bowl. In the same mixer jar, just pulse the soaked sago so that it’s coarsely ground.
Mix both the ground rice and the sago. Add grated carrots and finely chopped coriander along with the required salt. Mix well.
Now add the sour curd and mix well. The batter should be thicker than the usual dosa batter.
Heat a tawa/flat plan. Take a ladle of the prepared batter and pour it on the hot tawa. Gently spread it in such a way that the batter is 2mm in thickness. Sprinkle oil along the edges and let the uthappam cook on low/medium flame until the top seems cooked (changes color).
Gently flip it on to the other side and let it cook for a few seconds. The bottom of the uthappam should have turned golden brown and is crisp.
Serve hot with any spicy chutney. I served with Coconut Chutney but Onion Tomato Chutney really goes well this too.
Notes
Ideally, the rice and the sago should soak for at least one hour. But if you have time, can let them soak for 2-3hrs as well.
Use sour curd if using the batter immediately. Else, let the batter naturally ferment by leaving it in a warm place for 6-7hours.
I used grated carrots and coriander leaves to go with this uthappam. One can use finely chopped onions too.
Ensure that the uthappam cooks on low/medium flame otherwise the bottom would char and the uthappam would not be cooked properly.
The batter stays good in the fridge for 2-3days.
To have a spicier version of this, add finely chopped green chillies to the batter.