A delightful variation of uttampam made with semolina, curd, and beetroot puree, topped with onions, coriander, and grated paneer. An easy and delicious dish to enjoy with chutney.
1: Mix 1 cup of sooji, 1/2 cup of curd, and 1/3 cup of beetroot puree in a bowl.
2: Add salt as needed and a little water to adjust the consistency.
3: Let the mixture rest for 15 minutes.
4: For tadka, heat 2 tbsp of ghee in a pan.
5: Add 1/4 tsp of cumin seeds, 1/4 tsp of mustard seeds, and a pinch of asafoetida.
6: Add 2 chopped green chillies, 1 tbsp of grated ginger, 1 tsp of urad daal, and 3-4 curry leaves. Saute for a minute.
7: Pour the batter on a greased pan and cook until half done.
8: Top with chopped onions, coriander leaves, and grated paneer.
9: Flip over and fry both sides until golden brown.
10: Serve hot with chutney.
