- Weather
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Max |
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40°C |
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Min |
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30°C |
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Sunrise |
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05 : 30 AM |
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Sunset |
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06 : 30 PM |
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Humidity |
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50 to 80 per cent |
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- Prayer Time
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Fajar |
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03:56 am |
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Dhuhr |
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12:09 pm |
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Asar |
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03:30 pm |
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Magrib |
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06:51 pm |
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Isha |
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08:11 pm |
- Oil Price
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- Gold Price
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Price in RO
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24ct / gm |
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17.37 |
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22ct / gm |
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17.00 |
- Currency Rates
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Forex Rates vs R01
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US Dollar |
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2.60 |
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Euro |
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2.01 |
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Pound |
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1.72 |
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Indian Rs. |
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144.42 |
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Pak Rs. |
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255.85 |
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Bangla Taka |
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201.35 |
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Ingredients
Dosa batter: 4 cups
Green coriander-garlic chutney: 6tbsp
Coconut chutney: 6tbsp
Onions: 1 cup finely chopped
Tomatoes: 1 cup finely chopped
Capsicum: 1/2 cup chopped
Chilli powder: 4tsp
Garam masala: 2tsp
Salt to taste
Butter for cooking: 4tbsp
For serving
Coconut chutney, green coriander-garlic chutney or sambhar
Preparation
• Pour 3/4 cup of the dosa batter on the greased non-stick tava and spread in a circular motion to make a thick uttapam.
• Place 1/2 tbsp of butter in the centre, add 1 and 1/2 tbsp of green garlic chutney, 1 and 1/2 tbsp of coconut chutney, mix well and smear evenly over the uttapam using a spatula.
• Spread 1/4 cup of onions, 1/4 cup of tomatoes, 2 tbsp of capsicum, 1 tsp of chilli powder, 1/2 tsp of garam masala and salt evenly over the uttapam and press it lightly, using a spatula.
• Pour 1/4 cup of batter over the vegetables, spread it evenly using spatula to make a thin layer and cook for 3 to 4 minutes.
• Smear another 1/2 tbsp of butter evenly over it and cut into 4 equal pieces using the sharp edges of the spatula on the tava.
• Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
• Repeat with the remaining ingredients to make three more plates.
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