The image shows a thin, hourglass-shaped cloud with irregular edges. At its centre, the two protostars appear as bright spots. Expelled material creates coloured lobes, with the upper lobe displaying orange and purple hues, while the lower lobe consists of denser purple and blue tones. These colour variations reflect different gas densities and compositions.
½ onion, 5 beans, ½ carrot, ½ capsicum, 2 tbsp coriander, all finely chopped, ¼ tsp salt, chili flakes (for sprinkling), and oil (for roasting).
In a large bowl, soak ½ cup of poha in enough water for about 5 minutes. Drain the water and blend the soaked poha into a smooth paste.
Transfer the poha paste to a large bowl. Add ½ cup rava, ½ cup water, ½ cup curd, and ½ tsp salt to the bowl. Mix well to ensure everything is well combined.
Allow the batter to rest for 20 minutes. This helps the rava to soak well.
In a separate bowl, combine the finely chopped onion, beans, carrot, capsicum, coriander, and ¼ tsp salt. Mix well to ensure the toppings are evenly seasoned.
Heat a non-stick pan and pour a ladleful of poha batter to form a small Uttapam. Top each uttapam with a tablespoon of the prepared vegetable mixture and press gently. Sprinkle chili flakes and pour 1 tsp of oil around the uttapam. Cover and cook for about a minute or until the base is cooked well. Flip and cook the other side until golden.
Enjoy the poha-uttapam hot with tomato sauce or coconut chutney.