Sponge Uttapam - Pongaram

Flux (mix) all four together and wash upto two times. Then add the sour curd and the enough water till the level of the mix and soak up to 6 – 8 hrs or overnight.

Do not flow the water; grind the mix to a smooth batter adding salt. Let the batter ferment for 6 – 8 hrs. Keep in a warm place or in the oven.

Grease the small skillet with oil and pour the batter a little thick in the skillet spreading evenly with the ladle. splash chopped onion, green chili, ginger and coriander.

Add a tsp of oil so that uttapam can be removed easily. Turn the other side and let roast. Cook on the medium flame with the lid on for a crunchy taste and the inside will also get cooked evenly.

The outside will be nicely roasted and inside will be like sponge.
serve hot with any chatni(picle)........