Recycled Oothappam
Nice thing about the festive season is how often we end up having hot Urad-dal vadais. But sometimes I do go overboard, and end up with more vadai batter than I can handle, and the resident gourmets decide they've had enough, and wouldn't care for anymore, thank you so much.
The problem with vadai batter is that it doesn't taste all that great if it isn't used (up) immediately. If it sours even the least bit its a disaster. The last time I had surplus batter, and other leftovers, I tried this little experiment. And it didn't turn out all that bad.
Batter, rice flour, cooking soda, veggies, a little tadka and lo-presto... Oothappams!
Recycled Oothappams
1 part Urad-dal vadai batter
3 parts rice flour
cooking soda (depending on volume of batter)
Mix well and let it stand for an hour and a half.
Add grated carrots, finely chopped onions and any other veggies that you like in an oothappam.
Optional: a tadka of mustard seeds and hing.
Heat tava (griddle).
Spread one cup (depending on tava size) batter on tava. Add a little oil around the edges. (Please don't try to make this paper thin like a dosa)
When done, and roast the other side too.
Serve hot with sambar, chutney or any other condiment of choice.
The problem with vadai batter is that it doesn't taste all that great if it isn't used (up) immediately. If it sours even the least bit its a disaster. The last time I had surplus batter, and other leftovers, I tried this little experiment. And it didn't turn out all that bad.
Batter, rice flour, cooking soda, veggies, a little tadka and lo-presto... Oothappams!
Recycled Oothappams
1 part Urad-dal vadai batter
3 parts rice flour
cooking soda (depending on volume of batter)
Mix well and let it stand for an hour and a half.
Add grated carrots, finely chopped onions and any other veggies that you like in an oothappam.
Optional: a tadka of mustard seeds and hing.
Heat tava (griddle).
Spread one cup (depending on tava size) batter on tava. Add a little oil around the edges. (Please don't try to make this paper thin like a dosa)
When done, and roast the other side too.
Serve hot with sambar, chutney or any other condiment of choice.
4 comments:
You are a smart lady to think of this dish with a twist!Bet it tasted good!
whats with the double pics on some of the other posts?
Nice start to the day :) thanks for sharing
Hi First time here. The idea is gud.thanks for sharing
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