Rawa uttapam

Uttapam is a South Indian light snack that one can have for breakfast. If you’re a working person or a mother who has to get up early and prepare lunch for your kids, this is something they’ll definitely like and doesn’t take up a lot of efforts.

I prepared Rawa uttapam. Rawa is semolina or suji. You’ll need to chop:

Tomatoes, Capsicum, Carrot, Onion.

It’s completely fine if you don’t have all of these. Chop what you have.

In fact, chop these up at night and keep in the refrigerator to make it easier for yourself.

Take a bowl of semolina/suji/Rawa (about 200 grams) and add three spoonful of curd to it and a pinch of baking soda. Mix it well by adding a little water so that it’s a thick paste that doesn’t drip and set it aside for 20 minutes.
Meanwhile grind/grate/chop one to two green chillies and some ginger.

After twenty minutes add this ginger chilli paste along with salt to the Rawa batter. Add some more water but be careful because you need consistency that will make you able to spread it properly on the surface of tawa or frying pan. 

Take frying pan and smear it with oil of your choice. Heat it on low flame. Pour batter in the center and use the convex end of the spatula or the Dipper (कलछुल) to spread it evenly to a thickness that lets you press the chopped vegetables into it.
Drop the chopped vegetables evenly on its surface but don’t wait too long to do it after you’ve spread the batter as it will be harder to press the vegetables down into it. Use the spatula to gently press the vegetables down into the batter without then touching the surface of the frying pan.

Add a little bit of oil around the uttapam so that it’s  easy to flip it later. Cover lid and let it cook for three minutes. Remove the lid and use spatula to loosen the uttapam from the sides and flip it. Cover lid and let it cook for five more minutes. Cook on low flame.

Turn off the gas. Pair it with tomato sauce or anything you have at hand: pickle or mayonnaise. 

There’s another way some people like to cook it and that comprised of mixing the chopped vegetables in the batter itself. If you’re having trouble setting them into the batter, try this. It’s easier. Same process.

Go get yourself some breakfast!

Baigan Chokha (Mashed eggplant and tomato )

I used three small tomatoes, 2 cloves of garlic, 1 chopped green chilli, and chopped half a medium sized onion
Use a knife to slice through the eggplant, making a cross. Begin slicing at the convex end and do not cut through entirely.

Take a little mustard oil in your hand and smear the inside as well as the outside of the eggplant with it.

Take the garlic pieces and push them into the inside portion of the eggplant like I’ve shown in the picture.

Let the tomatoes and eggplant grill over direct heat for some time. The tomatoes will start getting softer and the thin top layer will loosen up. Keep rotating the tomatoes for even grilling so that you can mash them easily.

The skin of the eggplant will change texture and you need to keep that rotating as well so that it doesn’t burn.

You’ll know the brinjal is ready to be mashed when the upper coat turns a dark brown and starts peeling.

In a bowl add the tomatoes, the eggplant, the chopped onions, chilli, salt to taste and a teaspoon of mustard oil and mash them together.

Pair with sattu paratha or a boring lunch comprising chawal daal.(rice and lentil broth)

Add more tomatoes if you’re looking for a fluid dip. You can take two brinjals and one tomato for a thicker consistency.

Some of my friends add boiled potatoes too. Let me know how you prepare this and if you like it.