Kaju Uttapam Recipe

2 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (hari mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
15-16 cashew nut (kaju)
1 tsp salt (namak)
oil for cooking
How to make kaju uttapam:
  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, hari mirch, tomato and dhania.
  • Cut kaju also into pieces.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Spread chopped vegetables and kaju on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

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