|4 People||10-15 Minutes||
- 1 cup nachni flour
- 3 tbsp oats flour
- ¼ cup rice flour
- 1 large onion, finely chopped
- ¼ cup coriander leaves, chopped
- 2-3 green chilies, finely chopped
- ¼ cup yoghurt
- ¼ tsp baking soda or Eno fruit salt
- Salt to taste
- A pinch of asafetida
- 2 tbsp oil for pan frying
In a bowl, add the nachni flour, oats flour, rice flour, onions, coriander, yoghurt, green chillies, asafoetida and salt. Add water as needed to form a dropping consistency batter. Set aside for 10 minutes.
Heat a non-stick flat pan and grease it lightly with oil. Just before making the uttapams, add the baking soda/Eno fruit salt and whisk nicely.
Pour 2 tbsp of the batter on the pan and cook them on both the sides using a little oil.
Do the same with rest of the batter. Serve warm with coconut chutney.
|Calories||267 K cal|