Wednesday, 20 June 2012

Makkachola Oothappam, Verkadalai Chutney - Corn Oothappam and Groundnut Chutney

                   The only oothappan that I am familiar with, since childhood is this onion oothapam, but of course, made with left over idly batter. But I am too astonished at the variety of oothappams that are available today, ranging from carrot, tomato, capsicum and what not. I even had the misfortune of having to taste oothapam with cucumber in a restaurant in Italy and wondered with disgust, how far a man’s imagination has gone, only to mar the taste of real oothappam.  Oothappam is actually the most sought after food in south indian restaurants next to Rava dosai. While eating out, its pretty common that kids always ask for ghee roast and I have seen most of the old people ask for either oothappam or rava dosai. It’s quite interesting that the food that is ridiculed as much as uppuma in every household happens to be their favourite, but, it’s still the onion oothappam that still reigns supremacy over the other varieties and I guess that’s because onion oothappam must have been the authentic dish that originated, when our ancestors decided to give a transformation to the plain and sour, left over idly batter. I chose to make the oothappam with Broken corn batter because it tastes the same like the  oothapam made with rice batter and moreover, it gives a lovely golden colour to the ooothappam.


Ingredients
Corn Oothappam
Broken Corn                            1 cup ( see glossary for image)
Urad dal                                   1/2 cup
Idly rice or par boiled rice    1/4 cup

For tempering
Oil                                       2tsp
Onion                                  1 large
Green chilly                       2
Mustard +urad dal           1tsp
Bengal gram                      2tsps
Curry leaves                      few
Salt
More finely chopped onion and green chilly to spread on the oothappam (optional)


Method
Combine broken corn, urad dal, rice and soak for about 2-3 hours.
Grind the mixture to a fine batter. Leave it to ferment for about 5 hours. The batter ferments quickly during summer, so if you are leaving the batter to ferment overnight, make sure to refrigerate the batter, once fermented, if you want to use it later.
Add a tsp of salt to the batter, mix well and keep it aside.
Heat oil and add mustard+urad dal, when it splutters, add curry leaves, bengal gram and when the dal begins to change colour, add the finely chopped onion and green chillies and sauté until soft and pink. Add salt and stir.
Add the sautéed onion mixture to the fermented batter, stir well.
Make a thick dosai, sprinkle some chopped onion and green chillies and a tsp of oil. Cook on medium heat until it is golden and crisp on the bottom, flip it over and cook the top side as well. Serve with ground nut chutney.

Note:
Since I made a oothapam, rice, corn and urad dal were processed together. To make idly, make sure to grind the urad dal ( soaked separately) first to a fine paste, before adding the rice and broken corn soaked together. Follow the same rule, even when making kambu idly. ( kambu dosai recipe given)


Ground nut chutney
Roasted groundnuts/peanuts      1/4 cup
Grated coconut                               1/8 cup
Dried red chilly                              1 big
Salt                                                   1/4 tsp
Tamarind                                        pepper sized ball
Mustard + urad dal                       1 tsp
Oil                                                    1tsp
Curry leaves few
Method
Combine everything from groundnuts to tamarind and grind to a fine paste.
Heat oil and add the mustard + urad dal and curry leaves. Add to the chutney.


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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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