Uttapam is a type of dosa from South India, characterized by its thick and pancake-like consistency, topped with a variety of vegetables. It’s a savory dish that is typically enjoyed for breakfast or as a snack.
Uttapam Recipe
Uttapam is a beloved and versatile South Indian dish that falls into the category of dosas, a type of savory pancake. What sets uttapam apart is its unique thickness and toppings, making it a favorite among those seeking a hearty and flavorful breakfast or snack option. This dish is popular not only in South India but also across the Indian subcontinent and beyond.
Ingredients
For the Batter:
- 2 cups Idli Rice or Parboiled Rice
- 1/2 cup Urad Dal (Split Black Gram)
- 1/2 cup Fenugreek Seeds (Methi)
- 1/4 cup Poha (Flattened Rice) or Cooked Rice (optional, for softness)
- to taste Salt
- Water for grinding and adjusting consistency
For the Toppings:
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1 Green Capsicum finely chopped
- 2 Green Chilies finely chopped (optional)
- Coriander Leaves a handful, chopped
- 1 small Carrot grated (optional)
- Oil for cooking
Instructions
Prepare the Batter:
- Wash the idli rice, urad dal, and fenugreek seeds several times until the water runs clear. Soak them together in plenty of water for 6-8 hours or overnight.
- If using poha or cooked rice, soak it separately for 30 minutes before grinding.
- Drain the water from the rice-dal mixture and the poha or cooked rice. Grind them together in a wet grinder or a high-power blender, adding water gradually, to form a smooth and fluffy batter.
- Transfer the batter to a large bowl, add salt, and mix well. Cover and allow it to ferment in a warm place for 8-10 hours or until the batter has risen and is bubbly.
Make the Uttapam:
- Heat a non-stick griddle or tava over medium heat. Lightly oil the surface.
- Mix the batter well. If it is too thick, add a little water to reach a pourable consistency.
- Pour a ladleful of batter onto the griddle and gently spread it to form a thick pancake about 4-5 inches in diameter.
- Sprinkle the chopped vegetables, green chilies, and coriander leaves over the top of the uttapam. Gently press them into the batter with the back of the ladle.
- Drizzle a little oil around the edges of the uttapam and on top of the vegetables.
- Cover with a lid and let it cook for 2-3 minutes or until the bottom turns golden and crisp.
- Flip the uttapam and cook for another 2 minutes on the other side.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve
- Serve the uttapam hot with coconut chutney, tomato chutney, or sambar.
Tips and Information
Conclusion:
Uttapam is a delightful South Indian creation that offers a unique twist on traditional dosas. Its thick and hearty texture, combined with a wide array of topping choices, makes it a versatile and satisfying culinary delight. Whether savored as a breakfast classic, snack, or light meal, Uttapam continues to be a beloved and flavorful dish that captures the essence of South Indian cuisine.Tips and Overview
- Batter Consistency: The batter should be slightly thick for uttapam, unlike the thin dosa batter.
- Fermentation: Good fermentation is key to a flavorful and soft uttapam. The batter should be left in a warm place to ferment properly.
- Vegetable Toppings: You can customize the toppings according to your preference. Traditional toppings include onions, tomatoes, and green chilies.
- Cooking Temperature: Cooking on medium heat allows the uttapam to cook through without burning.
- Serving Suggestions: Uttapam is typically served with coconut chutney and sambar. It can be a nutritious breakfast or a light dinner option.
