Ingredients

 1 cup plain rice 

1 cup parboiled rice

 1/4 cup white urad dal 

1/2 tsp. methi (fenugreek) seeds 

1 /2 tsp soda bi carbonate 

1/2 cup curds 10-12 tsps.

ghee or oil as preferred water for grinding  

Directions  

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.  

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar. 

 Ingredients:

Long Grain rice 4 cups

rice 2 cups

Urad dal whole 1 cup

Salt to taste.

Onion 1 no

chopped finely Green chilies 4 no chopped finely

Cilantro chopped finely.

DIRECTIONS:

Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. The main difference between dosa & Uttappam is the thickness. The more sour it is the better Uttappam tastes. Heat a griddle & make a round shape with 2 ladle full batter. Sprinkle Onion & Chili & apply little oil round the edges. After a couple of minutes flip them to the other side & let it cook. Serve hot with Chutney or Sambhar