Poha Podi Uthappam
Abhipriya Raghav
A healthy and a quick breakfast recipe made with red poha.
Prep Time 20 minutes mins
Cook Time 7 minutes mins
Total Time 27 minutes mins
Course Breakfast
Cuisine Indian
- 1/2 cup red poha
- 1/2 cup chiroti rava / fine rava
- 1/2 cup curd
- 1/2 cup water, or as required
- salt, as per taste
- idli-podi, as required
- 1/2 cup chopped onions, optional
- oil, to cook
Wash and soak the red poha in enough water for 10 minutes.
After 10 minutes, drain the water and transfer it to a mixer grinder and grind it to a smooth paste using only little water.
Transfer it to a bowl.
Add the chiroti rava, curd and salt to the red poha paste. Mix everything.
Add 1/2 cup water or as required to make a smooth batter which is thicker in consistency than normal dosa batter. Let the batter sit for 10 minutes.
Heat a iron or non-stick tawa on medium flame.
Spread some oil on the tawa.
Pour a ladle full of batter on the tawa. Do not spread it. Smear some oil on the edges.
Add some chopped onions on top of the uthappam. Add 2 tsp of idli-podi or as per taste.
Cook the bottom side for 2-3 minutes and flip the uthappam to cook the other side also for 2-3 minutes. Smear some more oil to cook the other side.
Serve hot with chutney or sambar.
- Red poha can also be replaced with the everyday white poha.
- While preparing the batter, add water adjusting to the consistency.
- The batter should be thicker than the normal dosa batter.
- Do not spread the batter on the tawa. Uthappam is quite thicker than normal dosa.
- Gingelly oil can also be smeared on the podi before flipping the uthappam. Gingelly oil gives a very nice flavor to it.
- Adding onion is optional.
- The amount of idli-podi added is as per taste of the individual.
- Let the batter rest for 10 minutes, before making uthappam. If the batter becomes too thick, then add some water to dilute.
- Onions can also be added along with the batter.
Keyword indian, Lockdown Series, podi, poha, south Indian, uthappam