Vendhaya Oothappam | Ammavum Naanum Episode #03 | A Cookery Web Series | Rakesh Raghunathan

Описание: Vendhaya Oothapam - soft, spongy oothapams made using methi / fenugreek seeds is an all-time favourite. A bite into this will give you hints of fenugreek with the coarseness of the dhals (lentils). Does not require fermentation.

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Our Previous Episodes:

▶ Episode #04 (Kathrikkai Gothsu) -    • Kathrikkai Gothsu | Ammavum Naanum Episode...  

▶ Episode #03 (Vendhaya Oothappam) -    • Vendhaya Oothappam | Ammavum Naanum Episod...  

▶ Episode #02 (Vazhakkai Kootu) -    • Vazhakkai Kootu in Tamil | Ammavum Naanum ...  

▶ Episode #01 (Poori Payasam) -    • Diwali Special - Poori Payasam Recipe | Am...  

▶ Ammavum Naanum Teaser #02 -    • Ammavum Naanum Teaser #2 | A Cookery Web S...  

▶ Ammavum Naanum Teaser #01 -    • Ammavum Naanum Teaser | A Cookery Web Seri...  

Vendhaya Oothapam:

Ingredients:

• Boiled rice - 1 cup
• Toor dhal – 1/2 cup
• Fenugreek seeds – 1/3 cup
• Urad dhal - 1 tbsp
• Curry leaves – 7-8
• Salt - to taste

Method:

• Soak boiled rice, toor dhal, fenugreek seeds and urad dhal in water for 3 hours
• Grind to a coarse batter along with curry leaves
• Add salt and mix well
• Make sure the batter is neither runny nor dense.
• Season the griddle (dosa stone) using bidi lead/ onions/ potato and pour batter.
• Gently pat the batter like you would to make Adais
• Do not try making concentric circles like you would for Dosai
• Slow cook using ghee/refined oil/ sesame oil
• Cover with lid to ensure it is well cooked
• Flip the oothapam (pancake) and cook on both sides
• Serve hot with chutneys/ sambar and/or chilly powder (Milagaai Podi)

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