2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)
Mix dahi, namak and sooji with 1/2 cup water.
Cover it and leave for 2 hours.
Finely chop adrak, pyaj, hari mirch, tomato and dhania.
Mix lal mirch in batter. If you do not want to add lal mirch leave it.
Heat a non stick pan/tawa and spread 1 tbsp batter on it.
Cook at low flame and grease it on the corners and turn it to cook the other side.
Serve it hot.
If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
Cook it at low flame to make it tastier.