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Navratri Special Uttapam


Mar 21, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

A traditional south Indian delicacy, Uttapam can now be added to your Navratri fasting menu. These vrat ka uttapams are made with Desi Atta Company's Sabudana Atta by Chef Pallavi Nigam and they taste divine when served with coconut chutney.

INGREDIENTS

    Sabudana atta - 1 cup
    Curd: 1/2 cup
    Grated ginger: 1 teaspoon
    Finely chopped chillies: 1 teaspoon
    Finely chopped coriander leaves: 1 teaspoon
    Cumin seeds: 1/2 teaspoon
    Rock salt to taste
    Water

DIRECTIONS

Take a mixing bowl, add sabudana atta and other dry ingredients.
Mix it together
Add water to the batter
Heat a tava over medium flame, pour a ladle batter and spread it in round shape Cook it until the bottom surface turns golden brown Flip it over and cook another side
Serve it hot with coconut chutney

About Pallavi Nigam SahayFollow On

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Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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