BARNYARD MILLET OOTHAPPAM/ KUTHIRAIVALI OOTHAPPAMS

Ingredients:

Barnyard millet flour 500 gms

Whole jelabi urad dal 100 gms

Fenugreek seeds one spoon

Adequate water

Salt to taste

Procedure:

Wash and soak urad dal and fenugreek seeds for three hours.

Grind the urad dal and fenugreek seeds with adequate water into a smooth batter.

Take the barnyard flour, salt required and urad dal batter with adequate water in a vessel and mix well.

Cover the vessel with the lid.

Allow overnight or eight hours to ferment.

Heat the dosa pan  over a medium flame.

Pour the batter and spread into a thick circle.

Drizzle one spoon of sesame oil over it.

Cover the oothappam with a lid.

Allow to cook on a medium heat.

It is not necessary to flip over. It is cooked well since we cover the oothappam with lid.

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Hot soft and spongy barnyard oothappams are ready to enjoy with mint chutney. really superb..do try it out!