Bhatia Fusion · New dishes from leftovers
Bhunni Khichadi ja Uttapa
Lentil and rice porridge pancakes
Thick, light-brown griddle pancakes (uttapa) made by grinding bhunni khichadi (a rice-and-lentil khichdi) to a paste, thickening it with semolina, resting the batter for an hour and cooking it with a fresh tomato, coriander and green chilli topping. Uses up: Bhunni Khichadi. Served hot with coconut or green coriander chutney, for breakfast or as an evening snack.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the topping
Method
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Grind the Bhunni Khichadi to a fine paste in a mixer.
In a bowl, mix the paste with the semolina, salt and water into a thick batter of pouring consistency. Leave it aside for .
Chop the tomato, coriander leaves and green chillies for the topping, mix them together and set aside.
Heat a flat griddle over a medium flame and pour some oil on it.
When it is hot, ladle on some of the batter and spread it into a round, pancake-like circle.
Keep the uttapa on the thicker side. Cook one side, then turn it over.
As you turn it, place some of the chopped tomato–coriander–chilli mixture in the centre.
Flip it again and cook the other side until light brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip: the topping vegetables can be replaced with others of your choice, such as capsicum or olives.
Serve with
Hot, with coconut chutney or green coriander chutney; for breakfast or as an evening snack.
Recipes mentioned here
Nutrition
EstimatedPer serving
350 kcal
- Protein
- 9 g
- Carbohydrate
- 48 g
- Fat
- 14 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
1,050 kcal
- Protein
- 28 g
- Carbohydrate
- 145 g
- Fat
- 41 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Jaya Gajria Bhatia.
See the original recipe and photos