Raw white rice  -1 cup

Urad dal (black gram dal,minapappu) -1 cup

Poha(beaten rice ,atukulu) -1 cup

Channa dal -1 1/2 tbsp

Fenugreek seeds -1 tsp

Salt to taste


Finely chopped onions -1/3 cup

Finely chopped green chilles -2 tbsp

Karam podi for sprinkling

Oil -3 tbsp


  1. Wash white rice, urad dal, channa dal and fenugreek seeds four times in water.
  2. Wask poha separately two times in water.
  3. Soak rice urad dal, channa dal and fenugreek seeds for 5-6 hours in a bowl. Also soak poha separately for 5 hours in another bowl.
  4. In a wet grinder or a large jar, add soaked dal, rice, channa dal, fenugreek seeds and add 1 cup of water then grind for a minute.
  5. Now add soaked poha and half cup of water and grind until the batter is smooth.
  6. Transfer the batter into a large container and cover to ferment it for 8hours or overnight.
  7. Just before preparing uthappams add salt and mix well.
  8.  Ensure that the consistency of the batter be like dosa batter that makes uthappam fluffy and crispy.
  9. Preheat a non stick tawa or griddle and spread a tea spoon of oil over it.
  10. Pour a laddle full of batter and spread it thicker than a dosa. Also keep the flame in medium heat so that it’s well cooked inside.
  11. Sprinkle chopped onions, green chillies, gun powder evenly over the surface of the batter.
  12. Pour a spoon full of oil around the uthappam and cover with lid.
  13. Let it cook for a minute. Don’t flip the uthappam, it gets ready once it turns golden brown.

Remove and serve hot with chutney and sambar.


We can add grated carrot, chopped tomatoes, chopped coriander leaves as topping.

Add sufficient water to the batter according to the required consistency.



Raw rice – 1/2 cup

Urad dal – 3/4 cup ( split black lentils

Fenugreek seeds – 1/2 tsp

Rice flour – 1/2 cup

Salt to taste

Oil or ghee for greasing and cooking


Wash and soak the raw rice ,urad dal and mustard seeds for about 4 to 6 hours. Drain , add rice flour and salt and grind to a smooth paste , using enough water to get a batter of coating consistency.

Heat a non – stick tava and grease it lightly with ghee or oil.  When hot , pour a ladleful of the batter and spread it using circular motions to make a paper thin dosa.

Cook on one side, adding a little oil or ghee along the edges while cooking . When crisp, make a roll and serve hot.

suggestions – Dosas should fry on medium – high heat till golden brown.Serve with chutney .Image




Ridge gourd – 1 kg peeled cut into fine pieces

Raw rice – 3/4 cup , soaked , grind to paste

Onions – 2 finely chopped

Green chilles – 7 finely chopped

Ginger chopped – 2 tbsp

Coriander leaves – 3 tbsp finely chopped

Lemon juice -1 tbsp

Salt to taste

Oil or ghee as required


Soak rice in water for 2 hours. Refresh the rice in fresh water and grind it into fine paste adding enough water.

In a mixing bowl add grinded rice and  all the ingredients and mix well and keep aside. Heat a flat pan on medium heat , apply few drops of oil. When pan gets hot, take hand full of mix and spread it evenly on pan with your hand.

Attu should be 5 mm thickness. Pour few drops of oil around dosa, fry on low – medium heat till bottom side starts to turn golden brown.

Turn the attu on the other side pour few drops of oil, let it cook for couple of minutes before removing from heat. Serve hot.

Suggestions – Make sure ridge gourd is cut into tiny pieces.