INDIAN PANCAKE - CAPSICUM OOTHAPPAM

Oothappam is a traditional South Indian dish made from left over idli batter. Oothappams can be of any combination such as onion-tomato, onion-carrot, or onion-capsicum or simply onion. Also we should be aware that a medium size oothappam’s calorie ranges anywhere between 150-180.

INGREDIENTS:

Dosa batter – Required amount
Onion – Medium size 2 (finely chopped)
Capsicum – Big size 1 (finely chopped)
Coriander leaves – 1/2 bunch (finely chopped)
Mustard seeds – 1/2 tsp
Oil – Required amount

METHOD:

· Heat pan with little oil, add mustard seeds, when they crackle, add the chopped onions and necessary salt. Adding salt to the onions will make the onions turn brown fast. When the onion turns slightly brown, add the capsicum.
· When the capsicum becomes tender, add the coriander leaves. Mix well. Transfer the contents in a bowl and keep it aside.
· Heat dosa pan and spread a teaspoon of oil over it.
· When it becomes hot enough, take a ladleful of batter and spread on it. Pour a teaspoon of oil over the edges. Note it should be thick than a normal dosa.
· Sprinkle onion-capsicum mixture on the dosa evenly. When one side is cooked well, turn over to the other side carefully and press it with ladle. If necessary, add little oil over the edges, and remove when it is fully cooked.
· Serve with any kind of chutney/sambar.