The idly dough has been in the refrigerator for almost a week. At this point, it would make sour, flat idly. When the dough gets like this, though, it's perfect for making uttapam!
To the idly batter (approximately 2 cups remaining) add
1/2 of a red onion, chopped
1 carrot, shredded
1/4 cup chopped cilantro
5 curry leaves, minced
1 inch piece of ginger, minced
sprinkle of salt & pepper
1 green chili, minced
Heat small skillet with a tsp of oil. Add about a cup of the batter and press lightly to spread to fill pan. Cook over med-low heat until golden brown, flip to cook other side.
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| Uttapam with a bit of ketchup for dipping |
To the idly batter (approximately 2 cups remaining) add
1/2 of a red onion, chopped
1 carrot, shredded
1/4 cup chopped cilantro
5 curry leaves, minced
1 inch piece of ginger, minced
sprinkle of salt & pepper
1 green chili, minced
Heat small skillet with a tsp of oil. Add about a cup of the batter and press lightly to spread to fill pan. Cook over med-low heat until golden brown, flip to cook other side.
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