A great phalahari uttapam prepared with soaked sawa ke chawal and soaked sabudana. Sawa ke chawal when paired up with sago pearls makes a perfect dish. Both sawa ke chawal and sabudana is soaked for 3 hours and later grounded into paste. I would recommend soaking them first thing in the morning and carry on with the rest of the day so that by the time you are ready to cook; your ingredients are well puffed and ready to go.
Simple basic recipe just like ordinary uttapam. Make sure the batter is of a thick pouring consistency. While grinding the batter, add water 1 tablespoon at a time – depending on the thickness of the batter you may need a little more or less water.
If your batter is too thick it will be difficult to work with. (See pic no – 11 below to get an idea of the batter consistency) Once the batter is ready from there on the recipe is a piece of cake. Heat and grease a griddle and spoon the batter onto the hot griddle and spread in a circular motion. If you prefer thick uttapam just give your batter two swirls and if you like it thin and crispy keep spreading till it is thin from all the sides.
Top it with your favorite toppings and enjoy!! These uttapams turned out to be light, moist and tender. Enjoy them hot with Vrat ki green chutney.
DISCLAIMER – If you do not consume a particular veggie or spice during Navratri , feel free to leave that out and follow your family vrat guidelines.