methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with 19 amazing images.
methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack is a traditional recipe from Maharashtrian cuisine which is a quick and easy to make snack to be enjoyed when hunger strikes. Learn how to make fenugreek rice dosa.
To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make more 11 ghavans. Serve immediately.
Not all dosas are from the south! Here is a quick and easy dosa from the land of Maharashtra. The batter for ghavane is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved.
With the slight crunchiness of cumin seeds this soft fenugreek rice dosa sure it a yummy treat for your palate. This is surely one of the yummiest ways to enjoy fresh fenugreek leaves, especially when served hot off the pan on a winter or a rainy day!
You can serve this Maharashtrian ghavan Indian snack with green chutney as a delicious fare. Also try other Maharashtrian snack recipes like kothimbir vadi and methi tahlipeeth.
Tips for methi ghavan. 1. If you do not have methi leaves, you can replace them with other greens like spinach, coriander or cauliflower greens. 2. Add water gradually as the quantity of water usually depends on the quality of the flour.
Enjoy methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with step by step images. A French meal is incomplete without a melt-in-the-mouth quiche. Bubbly cheese, crumbly paneer with spinach perked up with green chillies, this quiche combines all this and more in a pastry case, a delightful preparation that is sure to satiate your taste buds and your tummy!
Spinach and Cottage Cheese Quiche has a satisfying, one-dish meal feel. Perfect for dinner as it is or accompanied with a soup and salad.
At parties serve this attractive and irresistible Spinach and Cottage Cheese Quiche as a main course or as a side dish.
Learn to make Spinach and Cottage Cheese Quiche recipe at home, it is sure to please you and your loved ones. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images.
wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli.
To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container.
It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough.
You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli.
You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai.
Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally.
Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos. rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images.
Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation.
Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow.
Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer.
The batter for quick rava idli is a mixture of rava and buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis.
Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard.
I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet.
Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below. patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images.
patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!!
Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it.
Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra.
You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering.
Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney.
Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi
tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with 31 amazing images.
tandoori Aloo Tikka is a delicious appetizer popularly served in restaurant. Learn how to make tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka |
tandoori aloo tikka recipe is one of our favorite starter dishes which we order often in restaurants. So, I had to give it a shot and create a recipe that can be done at home also, with ease without using tandoor.
This restaurant style tandoori aloo which is not just brimming with flavor, but is simple to make appetizer too. Potatoes are marinated with a curd based marinate which is spicy and chatpata and charred on open flame for the restaurant style tandoor effect at home.
Tips to make tandoori aloo: 1. You can also use baby potatoes to make this recipe. 2. If you do not have steel skewer, you can cook this tandoori aloo on pan. 3. If you like you can also use coloured capsicum cubes instead of green capsicum.
Enjoy tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with detailed step by step photos.
green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images.
green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo.
To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute.
Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney.
Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour.
Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it.
This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings.
Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo.
Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos. thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with 38 amazing images.
thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla is a fusion meal by itself. Learn how to make paneer veg thepla.
To make thepla paneer wrap, combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside. For the stuffing, heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Divide the stuffing into 4 equal portions and keep aside. Place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it. Place a portion of the stuffing in the centre and roll it up tightly. Repeat steps 1 and 2 to make 3 more wraps. Serve immediately.
Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this paneer veg thepla, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with flavourful green chutney and packed with a peppy flavoured paneer and cauliflower mixture.
Not only is the healthy cauliflower thepla tasty, it is quite sumptuous too. Weight watchers, diabetics and heart patients can enjoy this wrap immediately, to enjoy the fresh flavour and texture. As a variation, you can try replacing wheat flour based methi thepla with multigrain thepla for added fibre intake.
Tips for thepla paneer wrap. 1. Don't overcook the theplas as you will not be able to fold into a wrap. 2. Your thepla paneer wrap | thepla paneer veg wrap | healthy cauliflower thepla paratha | can be packed in aluminium foil and stored in an airtight container for a perfect tiffin box meal. 3. Serve thepla veg wrap with curds.
Enjoy thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with step by step photos.
broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese | with 28 amazing images.
broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese is an enticing one dish meal with a distinct flavour which you are sure to love. Learn how to make Mexican broccoli and cheese quesadilla.
To make broccoli bell pepper and cheese quesadilla, for the dough combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside for 15 minutes. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll each portion into a 175 mm. (7”) diameter circle using a little plain flour for rolling. Place a roti on a flat, dry surface, spread a portion of the filling on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook each quesadillas, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 5 to make 7 more quesadillas. Serve immediately.
Mexican broccoli and cheese quesadilla are perfect is every aspect, be it the combination of colours, flavours or textures. Crunchy vegetables, gooey cheese and flavourful seasonings, what more can you ask for in a quesadilla filling?
Fresh, homemade quesadillas stuffed with the choicest combination of vegetables, this Indian broccoli quesadilla with cheese is sure to make you drool unquestionably! Cooking the quesadillas with the filling done ensures that they bind together well inside, while being crisp outside – once again, a sign of perfection!
Tips to make broccoli, bell pepper and cheese quesadilla. 1. Press the edges while cooking so that it cooks evenly from all sides. 2. You can add vegetables of your choice such as green capsicum and corns. 3. Seal the edges properly so that the filling doesn’t come out.
Enjoy broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese | with step by step photos.
You would generally have noticed that many starters are coated with bread crumbs or crushed cornflakes before deep-frying, to impart a notable crispness.
The Vegetable, Paneer and Noodle Balls uses a uniquely different technique to get a much better effect. Here, the veggie and paneer mixture is dipped in a flour batter and rolled in crushed noodles before frying, to give it not only a delectable crunch but irresistible good looks too!
Do try other deep-fried starters like Cheese Corn Balls or Cheese and Spring Onion Samosa pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | with 30 amazing images.
These schezwan pan fried veg dumplings that has a mind-boggling mix of flavours and textures. Learn how to make pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos |
These pan-fried momos are a delicious and easy-to-make snack or appetizer. The dumplings are made with a simple dough and filled with a savory vegetables filling. These dumplings are steamed, deep fried and then sautéed with a tongue-tickling schezwan sauce.
Each dumpling is a classic piece, with a spicy, aromatic and crunchy filling of crisp veggies. Try to consume it immediately before the chilli garlic momos begin to get chewy.
Tips to make pan fried momos: 1. Sauté the veggies on high flame to maintain its crunch. 2. Do not overcook the Manchurian after adding it to the sauce or else they might break. 3. If you do not prefer having soo spicy then you can skip adding green chillies.
Enjoy pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | with detailed step by step photos.
microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images.
microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe.
batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice.
To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander.
An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture.
A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe.
Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up.
Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below. cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with 25 amazing images.
cheese onion grilled sandwich recipe has everyday ingredients brought together in the right way give you a sumptuous sandwich, which is cheesy, juicy and crunchy all at the same time. Learn how to make grilled cheese and onion sandwich.
To make cheese onion grilled sandwich, first make the stuffing. For that, heat the butter, and sauté the spring onion whites and green chillies for 1 to 2 minutes. Add the cabbage, carrot and spring onion greens and sauté 1 minute. Add the chilli sauce, tomato ketchup and salt, mix well and cook for 1 minute. Add the cheese, switch off the flame and mix well till the cheese melts. Cool slightly and divide the filling into 4 equal portions and keep aside. Then assemble the sandwich. Apply butter on a bread slice, apply a portion of the filling and place another buttered bread slice on it. Brush ½ tsp butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 to 7 minutes or till it turns crispy and brown from both the sides. Cut the cheesy onion grilled sandwich diagonally into 2 equal pieces. Serve immediately.
Toasted onion cheese sandwich is a perfect toothsome fare to share with friends who have come over for a chat and snack party. Spring onions and cabbage give a toothsome crunch to this sandwich, while green chillies and chilli sauce add a bit of spice.
Carrots give an enticing sweetness while cheese makes it totally awesome. A dash of tomato ketchup imparts a universally-loved flavour to this onion cheese grilled sandwich, making it appealing to everybody.
Tips for cheese onion grilled sandwich. 1. Ensure that all veggies are finely chopped and do not overcook them to enjoy their perfect crunch. 2. If you are making the stuffing in advance, then store it in the refrigerator till use. 3. If you do not have a sandwich griller, then toast the bread slices in a pop-up toaster and then spread the filling and serve.
Enjoy this grilled sandwich immediately on preparation. You can also try other Veg Grilled Sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich.
Enjoy cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with step by step photos and video below. cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with 21 amazing images.
cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter is a tempting snack which kids will love to bit into. Learn how to make Indian broccoli cheese tikki.
To make cheese and broccoli tikki, heat the olive oil in a broad non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli and salt and sauté on a slow flame for 3 minutes. Keep aside to cool completely. Once cooled, transfer the broccoli mixture into a deep bowl, add the potatoes and cheese and mix well. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) diameter round flat tikkis. Heat a non-stick tava (griddle) and cook the tikkis using olive oil, till they turn golden brown in colour from both the sides. Serve immediately.
Given a choice, kids will say no to broccoli, but they are a must-have because of their nutritional benefits! So, tempt them with this yummy cheese broccoli cutlet made with a combination of broccoli and cheese.
This Indian broccoli cheese tikki is a wiser option for kids than other cheese laden snacks like pizza and burger. Make them for your little one when they come home hungry and this will surely feature in their menu time and again.
Though some amount of potato is used in the cheesy broccoli tikki Indian starter, kids can gain in some fibre and antioxidants from broccoli and little protein from cheese. Remember not to make this cheesy delight an everyday fare. For health and taste check out our section of healthy kids recipes.
Tips for cheese and broccoli tikki. 1. We have used processed cheese, but you can use a variety of cheese. 2. Broccoli can be replaced with grated cauliflower. 3. If you feel the tikkis are not binding well, then add 1 to 2 tbsp of oats.
Enjoy cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with step by step photos. bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with 22 amazing images.
bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe is breakfast with convenience. Learn how to make instant bread dosa.
To make bread uttapam, combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides. Repeat steps 3 to 5 to make 8 more uttapas. Serve immediately with green chutney.
Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant breakfast, made with a batter of bread and semolina!
It tastes and feels just as good as authentic utappam with the added advantage of being really easy and quick, without any soaking or fermentation time. This instant bread dosa is a good way to make use of leftover bread, and can also be made instantly when you have sudden guests.
We have also added some juicy and crunchy veggies to boost the appeal of the easy Indian leftover bread recipe, which is made even more exciting by the mildly spicy notes of green chillies and ginger. Serve it immediately with a chatpata accompaniment like Green Chutney or Sambhar.
Tips for bread uttapam. 1. Slight sour curd works best for this uttapam as there is no fermentation time. 2. As a variation, you can avoid adding the veggies in the batter and use them as topping while making the uttapam.
Enjoy bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with step by step photos.