Milagai Podi Uthappam – Masala Uttapam

Instructions

Step 1: Take rice in a bowl and add urad dal, poha.

Step 2: Mix everything well together and wash it really good at least 3-4 times.

Step 3: Add fenugreek seeds and soak them in enough water for at least 5 hours.

Step 4: Fenugreek seeds help to speed up fermentation process.

Step 5: Transfer it into a blender jar and blend into smooth paste using minimum water.

Step 6: Transfer the paste into a pot.

Step 7: Add a little water into the blender jar and blend it once.

Step 8: Transfer the water into the batter in the pot.

Step 9: Due to this the consistency of batter will be adjusted and blender jar also will be clean.

Step 10: Add salt and mix well.
Step 11: Cover and rest it in a warm place for fermentation for at least 12-14 hours.
Step 12: Heat up a pan on medium heat.
Step 13: Add chana dal, urad dal and roast it for just 2-3 minutes.

Step 14: Add cumin seeds, garlic cloves, curry leaves, dry red chilies and roast everything well together

Step 15: on low to medium heat for 7-8 minutes.
Step 16: At this stage add sesame seeds and roast for just about a minute or two.

Step 17: Turn off the gas and let the masala cool down completely.
Step 18: Transfer the roasted masala into a blender jar and blend it into coarse powder.

Step 19: Podi is all ready. You can store podi in an airtight container for about a month.

Step 20: Take the fermented batter and mix well once.

Step 21: Heat up a pan on medium heat.
Step 22: Brush oil on it.

Step 23: Spread batter on the pan and while it hasn’t dried spread onion and milgai podi powder.

Step 24: You can skip onion if you don’t want.

Step 25: Add butter on it and roast well from the lower side.

Step 26: You can use oil in place of butter.
Step 27: When lower side is roasted well flip it over and roast well form other side too.
Step 28: When other side is also roasted well take it off into a dish.
Step 29: Milagi podi uttapam is all ready.