Subscribe to RSSKonkani Uttappa(Abhibhakri)
‘Abhibhakri’ looks very similar to Uttappa/Uttappam, so I chose to call it as Konkani Uttappa. Unlike uttappa this dish does not need the fermentation time (though some people keep it overnight, but it is known for a fast-to-make procedure). It can be very commonly seen in many Konkani houses for breakfast.
This is my entry to Nandita’s Breakfast blogging event.
I omitted curry leaves in the above picture, but the unique taste to this dish comes from curry leaves.
Ingredients:
Urad daal 3/4 cup
Coconut(fresh/frozen) 1/2 cup
Green chillies 2-3
Curry leaves 2 strands
Ginger 2″
Oil
Salt
Method:
Soak urad daal in water for around 1 hour. Grind it into a paste with minimum water (The paste should not be ground to very smooth). Add coconut (coconut can be ground with daal but I prefer the non-grinding version), finelly chopped chillies, ginger and curry leaves. Add salt.
Grease dosa pan and make thick dosas (like uttappa). Cook from both sides.
Serve with chutney powder.
Some people grind the urad daal previous day and add 1/4 cup sooji/wheat rava. Next day add remaining ingredients just before making ‘abhibhakri’. If prepared in this way, it tastes more like uttappa.
Serves : 2
Preparation time : 10min
Never heard or tasted this recipe before and just using uradh dhal shd make it real soft rt? I love soft dosas and it is gr8 coz u dont have to plan ahead of time like other dosas. Thanks for sharing
July 27th, 2006 at 2:28 pmUtappams with just urad dal? Never heard of this before. Won’t it be very soft?
July 27th, 2006 at 3:08 pmThanks Shilpa for posting this. My MIL makes them very nice and tasty. I have been thinking of making this since last two months. Now that i have the recipe readily avble, its going to be easy. In SK we do not call it Abhibhakri, but i dont know the name, my mom calls it udida pitta polo. Many times it is made with the idli batter also and slightly thick.
July 27th, 2006 at 5:53 pmThanx for this recipe . I have got a huge bag of urad dal and nor enough recipes for it. So this will very useful
July 28th, 2006 at 2:49 amNever heard of this. Very different. I am thinking this will have a spongy texture. Nice recipe
July 28th, 2006 at 4:52 amShankari, Arjuna, Krithika, since the batter here is coarsely ground and fermentation is not there, this does not become too soft. Give it a try and you will definitely like it.
July 28th, 2006 at 6:20 amThanks Aruna, Anupama.
I am sure with urad dal this dish would be tasty,have to try this out.
July 28th, 2006 at 10:50 amThis one is very different, Shilpa. Need to try it out while my in-laws are here.
July 30th, 2006 at 8:25 amhi shilpa,
May 1st, 2007 at 2:50 pmdo we need to keep the paste overnight??
Sowmya, no the batter need not be kept overnight.
May 1st, 2007 at 3:29 pm[...] • Surnali, • Puris, • Bhakri, • alayile pita rotti, buns, • tausalli, • uppittu, • abhibhakri, • kalayile phovu [...]
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October 14th, 2008 at 8:27 amThanks Shilpa- this recipe is new to me. I make it by mixing Rava to fermented udad dal batter and always despaired when I forget to make batter in advance. Ah! for a quickie, wholesome breakfast….
November 24th, 2008 at 3:33 amcheers
Sheela
Hey Shilpa
Was wondering if this could be made by just mixing urad dal flour with water-would be even more instant!!!…Do let me know
Shilpa: I have no idea, but I feel there will be a definite taste difference.
November 29th, 2008 at 4:53 pm