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Jul
25

Utappam with Lentil Curry

Utappam is made from fermented Black Urid Dhall, which is a Savoury-type of Indian “pan-cakes,” often having onions or vegetables added to it before they are pan-fried.

These days it is so easy to buy a packet from an Indian grocery shop!
I mixed mine with water, (“agak-agak”) which is common language Malaysian used to estimate all their ingredients for cooking! Malaysians do not use weighing scales in their kitchens to cook Traditional dishes!
A dash of Turmeric powder was added hurriedly, stirred with a hand-whisk and all ready to be dropped with a Chinese soup spoon onto a greased “Tawa” pan or griddle.

Tiny ones were made, as I liked mine to be dainty and small!

Utappam pan-fried in "tawa" pan or griddle.

Utappam pan-fried in "tawa" pan or griddle.

Utappam,  Peas and Beans Curry in the pot.

Utappam, Peas and Beans Curry in the pot.

Utappam is basically made from soaked and grounded Black Urid Dhall

Utappam is basically made from soaked and grounded Black Urid Dhall

Peas, Lentils and Beans Curry
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