Karamani Sundal Uttapam Recipe
A delicious leftover recipes that is made with black eyed peas which is topped on a fluffy soft pancake.
So what do you do with leftover sundal? Try this yummy Karamani Sundal Uttapam Recipe which is made using your regular dosa batter, ragi flour and leftover black eyed beans sundal. When we make that extra food which is leftover for the day, it is best to resort for leftover recipes; this recipe is one among those tasty recreations that we make from leftover food.
You can make these sundal uttapams not just with Karamani sundal, but with any other leftover sundal, except sweet sundals. Just remember to take out the red chillies or green chillies in the sundal before preparing this dish. Serve these Karamani Sundal Uttapam Recipe with Dhaniya Pudina Chutney recipe or Capsicum chutney recipe.
Here are a few more interesting breakfast ideas
For The Karamani Sundal
- 1 cup Black Eyed Beans (Lobia)
- 1 teaspoon Mustard seeds
- 1 Dry red chilli
- 2 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Fresh coconut
- Salt , as needed
- 3/4 tablespoon Coconut Oil
- 1 sprig Curry leaves , few For the Uttapam Batter
- 1 cup Idli Dosa Batter
- 1 teaspoon Ragi Flour (Finger Millet)
- Salt , as required
- 2 sprig Coriander (Dhania) Leaves , chopped
How to make Karamani Sundal Uttapam Recipe
To prepare Karamani Sundal Uttapam recipe, use the leftover sudal or the sundal that is prepared afresh. To prepare the karamani sundal, wash and soak Karamani/black eyed beans for 6 hours or overnight.
Pressure cook Karamani for 2 whistles with enough water.
Strain the water and keep the karamani ready for cooking.
Take a pan, add coconut oil and once it is hot add hing, mustard, dry red chili, cumin seeds.
Add the cooked karamani/black eyed beans and salt. Cook for a few minutes.
Add curry leaves and mix well. Karamani sundal is ready to make uttapams.
To prepare Karamani Sundal Uttapam recipe, mix ragi flour to the regular Idli/dosa batter along with a pinch of salt and chopped coriander leaves.
Crush the karamani sundal roughly using a spoon or hands after removing all the chillies in karamani Sundal. You can also lightly crush it using a vegetable masher. The sundal must be coarse and hence do not blend it.
Take a Dosa Tawa or uttapam pan. Add the crushed sundal and coriander leaves.
Immediately add the dosa-ragi batter.
Allow it to cook by drizzling a few drops of oil from the corners and closing it with a lid.
Flip around and let it cook on both the sides till golden and appealing.
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I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.