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Kaju Uttapam Recipe

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Cut kaju also into pieces.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Spread chopped vegetables and kaju on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.