IDLI RICE - 2 CUP

firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi

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SOAK - 5 HOURS

soak for 5 hours adding water as required

2

SOAKED RICE & DAL

drain off the water and transfer to the mixi or grinder

3

SMOOTH DOUGH

blend to smooth paste in batches adding water as required.

4

POHA - 1 CUP, THIN

in a bowl take 1 cup poha and rinse well.

5

BLEND - SMOOTH PASTE

blend to smooth paste adding water if required.

6

PERFECT CONSISTENCY

blend to smooth paste adding water if required.

7

FERMENT - 8 HOURS

cover and ferment in a warm place for 8 hours.

8

MIX GENTLY

after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.

9

SALT - 2 TSP

further, add 2 tsp salt and mix well.

10

CARROT - 1 GRATED

prepare the vegetable topping by taking 1 onion, 1 carrot, ½ capsicum and 1 tomato.

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CURRY LEAVES - FEW

also add 1 inch ginger, 1 chilli, few curry leaves, 2 tbsp coriander and ¼ tsp salt

12

MIX WELL

mix well making sure everything is well combined.

13

SPREAD SLIGHTLY

heat the griddle and pour a ladleful of batter. spread out in a circular motion slightly thick than regular masala dosa

14

MIX VEGETABLE

top with mix vegetable mixture uniformly and pat slightly

15

OIL - 1 TSP

also pour 1 tsp oil around the edges.

16

SIMMER - 1 MINUTE

cover and roast the dosa to a golden brown from the bottom

17

PRESS GENTLY

flip over and roast both sides.

18

READY TO EAT

finally, enjoy mixed vegetable uttapam with chutney

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