Step-by-Step Instructions

1. 1.Soak Poha

   In a large bowl, take 1/2 cup thick poha. Add enough water to cover the poha and soak for 5 minutes. Ensure the poha is soaked well and softened.

2. 2.Blend Poha Paste

   Drain the water from the soaked poha and transfer it to a blender. Blend the poha until it forms a smooth paste.

3. 3.Prepare Uttapam Batter

   Transfer the poha paste to a large mixing bowl. Add 1/2 cup fine rava (semolina/suji), 1/2 cup curd (yogurt), 1/2 cup water, and 1/2 tsp salt. Mix all ingredients well until they are thoroughly combined. Cover the bowl and let the batter rest for 20 minutes.

4. 4.Prepare Vegetable Toppings

   In a separate bowl, combine 1/2 finely chopped onion, 5 finely chopped beans, 1/2 finely chopped carrot, 1/2 finely chopped capsicum, 2 tbsp finely chopped coriander, and 1/4 tsp salt. Mix these vegetable toppings well and set aside.

5. 5.Check Batter Consistency

   After 20 minutes of resting, check the poha batter. It should have a perfect, pourable consistency for making uttapams.

6. 6.Cook Uttapam Base

   Heat a tawa (griddle) over medium heat. Pour a ladleful of the poha batter onto the hot tawa to form small, round uttapams.

7. 7.Add Toppings and Seasoning

   Immediately sprinkle a generous amount of the prepared vegetable toppings over each uttapam. Gently press the toppings into the batter using your fingers or a spatula. Sprinkle chilli flakes over the toppings and drizzle 1 tsp of oil around each uttapam.

8. 8.Cook Uttapam

   Cover the tawa with a lid and cook the uttapams for 1 minute. After 1 minute, remove the lid and flip the uttapams over. Gently press them with a spatula to ensure the vegetables cook well. Cook for another 1 minute or until the uttapams are golden brown and cooked through.

9. 9.Serve Poha Uttapam

   Once the poha uttapams are cooked well on both sides, remove them from the tawa. Serve hot with ketchup or your preferred chutney.