Odeputt is cooked in an earthenware pan known as an “ode” it is made from an unfermented rice batter, seasoned with salt. What really makes it unique, however, is the seasoning that is applied to the pan. No oil is used, but before the batter is poured, the pan is rubbed with a lump of Banda( sambrani). It releases a delicate fragrance but very little smoke, which gives a good flavour on the crisp base of the odeputt.
- 1 cup raw rice, soaked for 2 – 3 hours
- 2 tbsp soft, cooked rice
- 1/4 tsp salt
- A small lump of Banda(Sambarni)
- Grind the soaked raw rice and the cooked rice together to a smooth batter and add the salt. Add water as needed to make a batter with a consistency a little thinner than the usual dosa batter (Not too thin).
- Heat the pan on a low, steady flame until it is evenly heated. Keep the heat on medium-low. Grasp one side of the pan with a piece of cloth and rub the Banda (Sambarni) firmly onto the heated pan, working in a circular motion.
- Quickly pour the batter, tipping the pan as you pour to coat the inside. Wait until the surface bubbles disappear and the batter looks just set. Place a lid over the pan. Remove the lid after a couple of minutes.
- When the edges start to turn golden brown slide a knife around the edges and lift the odeputt out. The putt is cooked when the base is crisp and inside is soft and white.
Tastes good with mutton curry, chicken curry, egg curry, Kuru curry etc ….