Finely chop adrak, pyaj, hari mirch, tomato and dhania. Mix lal mirch in batter.

If you do not want to add lal mirch leave it. Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier (less)

The batter is then poured onto hot flat pan and layered with spices and grated carrot. The uttapam is then cooked on low flame till its cooked well.

Serve ragi flour uttapam with your choice of pickle or raita. Makes: around 3 Ragi Flour Uttapam.

Ingredients: Ragi Flour 1/2 Cup Idli Batter 1 Cup Carrot 1 Small Green Chiles 1 few Sprigs 1/4 tsp Salt to taste Oil 1 tsp Method of preparation: Mix together ragi flour, idli batter and salt into smooth batter adding minimum amount of water. Let the batter sit for around 15 minutes.

Peel, remove ends, wash and grate the carrot. Remove stems, wash and finely chop the green chiles.

Wash, separate leaves and finely chop the cilantro. Heat a pan on medium – low heat, pour a ladle full of batter onto the pan.

Layer the rotti with grated carrot, cilantro and cumin seeds. Cook covered on low flame till ragi flour uttapam is roasted on bottom side.

Uncover, pour quarter tsp of oil and turn over the ragi uttapam on other side. Cook again on low flame for a minute and remove from heat.

Serve ragi flour uttapam with your choice of pickle or raita. Notes: Make sure insides of the uttapam is cooked well.

Suggestions: If ragi flour uttapam is not cooked properly, put it back on heat and cook covered on low flame till done. Variations: You can check other Other Names: Ragi Flour Uttapam (less)

Makes 70 small idlis. Ingredients 1 teacup semolina (suji) 1 teacup fresh curds 1 teaspoon fruit salt 1 teacup finely chopped cabbage 1 chopped onion 2 tablespoons chopped coriander a few curry leaves 2 to 3 finely chopped green chillies salt to taste Method 1.

Roast the semolina on a tawa (griddle) without any oil until it becomes yellow or very light pink in colour. 2.

Mix the curds with the fruit salt and add the remaining ingr edients to make a batter. 3.

Steam in a small idli mould for 10 minutes. 4.

Serve hot. Tips Health Information : Small finger snacks which are low in calories.

Rich in Vitamins K, C and essential amino acids. Nutritive values Per Idli : : Protein Cho Fat 0.

5 g 2 g 0 g (less)

Make a batter like consisitency for uttappam. Heat oil in the pan; spread out the batter in the shape of uttapam.

Cook on both sides. Enjoy as snack with any chutney.

RELATED RECIPES Singhara kalia Aval puliyodharai Masala Khichdi Instant Uttapam Aloo Bokhara Pickle Ingredients: 1 packet - bread slices 2 tbsp - roasted rawa 1 bunch - spinach buttermilk as required 2 to 3 - green chillies salt as per taste oil for cooking (less)

Make a batter like consisitency for uttappam. Heat oil in the pan; spread out the batter in the shape of uttapam.

Cook on both sides. Enjoy as snack with any chutney.

RELATED RECIPES Singhara kalia Aval puliyodharai Masala Khichdi Instant Uttapam Aloo Bokhara Pickle Ingredients: 1 packet - bread slices 2 tbsp - roasted rawa 1 bunch - spinach buttermilk as required 2 to 3 - green chillies salt as per taste oil for cooking (less)

Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

Finely chop adrak, pyaj, hari mirch, tomato and dhania. Cut kaju also into pieces.

Mix lal mirch in chawal batter. Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Spread chopped vegetables and kaju on it. Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier (less)

Sift together suji, maida, aata, soda, and baking powder. Set aside.

In a big bowl, combine curd, butter, and sugar. Stir until sugar is dissolved.

Add suji mixture, saffron, green cardamom, dry fruits and milk to make it soft. Now pour the batter into the preheated baking tin; add grated chocolate.

Sprinkle broken cashew/dry fruits on top. Bake for 30 minutes or until a wooden pick inserted in the centre comes out clean.

RELATED RECIPES Fruit cake Chocolate cake Almond cake Shortcrust pastry Strawberry pancake with toffee sauce Ingredients: 1 cup suji/rawa/semolina 1/2 cup whole wheat flour/aata 1/2 cup maida/all purpose flour 1/2 dahi/yoghurt 1/4 kesar/saffron 1 tsp baking powder 1/2 baking soda 1 cup + 2 tbsp powdered sugar 1/2 cup milk (approx) 1/2 cup oil or butter 1/2 green cardamom, powdered 1 tsp grated chocolate Handful of dry fruit (raisin, pistachio, cashew, almond) (less)

Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

Finely chop adrak, pyaj, hari mirch and dhania. Mix lal mirch in chawal batter.

Heat a non stick pan/tawa and spread 1 tbsp batter on it. Spread chopped vegetables on it.

Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier (less)

Preparation Time : 30 min. Makes 6 dosas.

Ingredients 1 cup semolina (rawa) 2 teaspoons plain flour ( maida ) 1/2 cup curds 2 green chillies , chopped 1/2 teaspoon cumin seeds ( jeera ) 2 tablespoons coconut , grated salt to taste oil for cooking Method 1. Mix together the rawa, flour, curds and 1/2 cup of water to make a batter.

2. Cover and keep aside for 15 to 20 minutes.

3. Add the green chillies, cumin seeds, coconut and salt and mix well.

4. Add more water to make a thin batter.

5. Heat a large non-stick tava on a high flame and pour 1/2 cup of the batter while tilting the tava so that the batter forms a thin layer.

6. Smear a little oil on the sides.

7. When the sides brown evenly, fold over into half.

8. Repeat with the remaining batter.

9. Serve hot.

Tips Variation : Rawa Uttapam You can make rawa uttapam with the same ingredients by using less water (less)