Ingredients:

Begal gram flour- ½ cup

Wheat flour- 1 cup

Soya flour- ¼ cup (optional)

Ginger, green chillies paste- 1 tsp

Turmeric powder- ¼ tsp

Salt- as required

Fresh fenugreek leaves- ½ cup

Oil for frying & for the dough- 2 tbl sps

Preparation Method:

1. Sift all the flours together.

2. Mix turmeric powder, salt, oil and blend well with finger tips.

3. Chop fenugreek leaves, sprinkle little salt and keep aside for 10 minutes.

4. Squeeze out the moisture from fenugreek and add to chappathi flour.

5. Mix ginger chilli paste also and knead like a chappathi dough using just enough water.

6. Keep the dough closed for ½ an hour.

7. Roll out thin chappathis using wheat flour for dusting.

8. Preheat the electric tawa to 210⁰ C.

9. Place a chappathi on top, cook on both sides using little oil for roasting.

10. Serve hot with tomato chutney or any gravy.

Variation:

Use finely cut palak instead of fenugreek leaves.

Ingredients:

Raw rice- 2 cups

Par boiled rice (Idli rice) – 2 cups

White urad- 1 cup

Thuar dhal- ¼ cup

Fenugreek seeds- 1 tsp

Salt- 4 tsp

Oil- for frying

For Topping:

Thinly sliced tomatoes- as required Deseeded & finely sliced green chillies- few (optional)

Preparation Method:

1. Soak raw rice, boiled rice, urad ,thuar dhal and fenugreek together in water for 3 hours.

2. Grind it to a smooth batter. Add salt at the end of grinding.

3. Allow the batter to ferment till next day. (Approximately 15 to 20 hours)

4. Preheat the electric tawa at 180 ⁰ C.

5. When the red light turns off, wipe the pan with a dry cloth.

6. Pour a ladle full of batter in the center of the pan and spread like a thick circle.

7. Keep sliced tomatoes and chillies on top of that.

8. Add little oil and close with lid.

9. When oothappam is cooked underneath, gently turnover. Add more oil, and cook till done. Dot with butter and serve hot with chutney, sambar and chilli powder as accompaniments.

Variations:

Onion oothappam: Sprinkle finely cut onions instead of tomatoes and cook with more oil until well browned.

Mixed vegetable oothappam: Sprinkle finely cut onions, tomatoes, grated carrots, few cooked peas, grated fresh coconut, spring onions, sliced green chillies on top of the oothappam as soon as it is spread. Add more oil and fry until golden brown on both sides. Sprinkle Dhania podi on top. Add little more oil and serve with red onion chutney.