It was casual meeting with some of my husband’s school friends. As always, I was dressed in a very old comfortable cotton dress. And I had to run some errands before going out, so my dress was totally crumpled. My husband dress was equally casual – an old t-shirt and a worn out knee length trousers.
The only thing was that my husband forgot that the ‘casual meeting’ was happening at one of the biggest marriage halls in the city. They were meeting at a common friend’s wedding!
So, there we were – in one of the most posh weddings I have seen so far. Dazzling display of jewels and costly sarees all around. And we were dressed in rags!
I didn’t know anyone there, so my sole concentration was on food. The spread was amazing, taste was excellent and everything was made with pure ghee and butter. I made friends with an equally ‘lost looking’ girl, as I went along the buffet table. With a full stomach, I came back home.
After such a big feast, I couldn’t face a bowl of corn flakes the next morning. So had a mini feast of uthappams with different toppings.
- Dosa batter
- Onion , chopped
- Tomato, chopped
- Carrot , grated
- Raisins, 5-10
- Chilies, 1-2
- Peas , 4-5
- Keep the choice of toppings ready.
- Heat a pan/tawa. Add a spoon of oil and spread around the tawa.
- Take a ladle of dosa batter and spread it into a small round circle.
- Add the choice of toppings. Drizzle a tsp of oil around the uthappam.
- When bubbles appear and the bottom is slightly brown and the top portion is not ‘wet’ any more, flip over and cook the top side.
- When both the sides are cooked, serve hot with coconut/tomato chutney and sambar.
- I have made carrot and raisins uthappam, onion and green chilies uthappam, onion -tomato uthappam and onion tomato carrot peas uthappams here.
- Blogging Marathon #15, Cook by Alphabets theme. Letter ‘U’
- The Kerala Kitchen, hosted this month by Ramya’s Recipes