1 tbsp Oil
4 Red Chillies, dried
3-4 Garlic Cloves
1 Onion, chopped
2 Tomatoes, chopped
2 tbsp Oil
1tbsp Black Gram, split
1tbsp Mustard seeds
8-10 Curry leaves
1/2 tsp Asafoetida
1 tsp Ghee
Green chilli, chopped
Method of preparation:
Heat oil in a vessel, add red chillies, onion, tomatoes, salt and let the tomato soften.
Allow the mixture to cool down completely and then grind it into a fine paste.
Add the tempering to the paste and mix well.
Our Red Tomato Chutney is ready.
Heat oil in a pan, add split black gram and let it turn golden in colour.
Add mustard seeds, curry leaves and asafoetida.
In a bowl of uttapam batter, add some salt and whisk well.
Heat ghee in a pan, add a ladle full of batter, spread it lightly and top it with onions, green chillies and a touch of salt.
Close the lid and cook it for 40-45 secs on both sides on medium flame.