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Ariso Recipes

Jaggery & Fenugreek Seed Uttapam

Last update date: February 24, 2012
Let your taste buds be enchanted by Jaggery & Fenugreek Seed Uttapam. This dish is a delightful symphony of tastes and textures, featuring Rice, raw, milled (Oryza sativa), Urad White Whole. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.
Total Time: 

9 hours and 30 minutes

Cuisine: 

Mangalorean

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All Ingredients used are safe and clean.

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How To Cook?


1

To make the jaggery & fenugreek seed uttapam, soak the raw rice, urad dal, and fenugreek seeds in water overnight or for at least 4 hours.

2

After soaking, grind all the soaked ingredients along with jaggery and fresh coconut into a smooth dosa batter consistency.

3

In a separate bowl, activate the yeast by mixing it with sugar and 2 tablespoons of lukewarm water. let it sit for 5 minutes until it foams up.

4

Add the yeast mixture to the dosa batter and let it rest for 1 hour.

5

Heat a flat skillet or dosa tawa, and use a ladle to pour the batter onto the heated surface. swirl it around to get the shape of an uttapam.

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