Poha Makhana Uttapam

PREPARATION

1. In a blender, add 2 tablespoons coriander, 30 grams dry coconut, 1 green chili, 1 tablespoon roasted bengal gram, 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon sugar, and 80 mililiters water. Blend until smooth, then keep aside.
2. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon white lentils, 1 dry red chili, 1/4 teaspoon asafoetida, and 1 tablespoon curry leaves. Stir for 1 - 2 minutes.
3. Remove from heat and pour this tempering over the blended mixture. Mix well and keep aside.
4. In a bowl, add 25 grams roasted fox nuts, 80 grams flattened rice, 80 grams semolina, 120 grams yogurt, and 350 mililiters water. Mix well.
5. Cover and let it rest for 10 - 15 minutes.
6. In a blender, add soaked mixture and 2 tablespoons water. Blend until smooth.
7. Transfer the blended mixture into a bowl, add 1 teaspoon salt, 1 teaspoon fruit salt and whisk well to combine.
8. Heat some oil in a pan, pour blended mixture into he pan using a moulder. Add some green bell pepper, onions, red bell pepper, green chili, curry leaves and coriander and oil. Cook for 1 - 2 minute over medium heat.
9. Flip gently and cook on both sides until golden brown. Remove from heat.
10. Serve with prepared chutney.