Uttapam
Course -- Breakfast, DInner, Lunch Cuisine -- Indian
Prep --Time 10 minutes
Cook --Time15 minutes
Total Time --25 minutes
Servings -- 5 Uttapam
Calories -- 165kcal
Author -- CHEFRECIPEWALA
Uttapam, is a delicious pancake with crispy golden edges and a sponge soft center. This recipe is made with fermented rice and urad dal batter, known as idli-dosa batter, and topped with different mix vegetables.
Using idli-dosa batter, you can whip up a quick meal in no time. You can make uttapam from leftover idli batter.
So I am sharing the Uttapam recipe made with idli-dosa batter.
What is Uttapam?
Uttapam is a thicker variety of dosa, rice, and urad dal round pancake. It is a famous breakfast recipe of South India.
Uttapam made with fermented rice and urad dal batter and topped with different mix vegetables.They are a mix combination between dosa and idli. The edges of uttapam are crispy like dosa and its center is sponge soft like idli.
It is so quickly and simply to make, that it can be prepared instantly when you have the batter ready.
Types of Uttapams
There are many types of uttapams.
Onion – To make onion uttapam, you just need to top the batter with finely chopped mins cutting onions. This is my favorite way of eating this recipe.
Tomato – Just like an onion, this verity of uttapa is topped with chopped tomato, green chilies.
Masala uttapam – Here the masala term is used for a mix of chopped onion, capsicum, green chili, carrots, and tomato.
Cheese – Cheese uttapams are like kids. I prefer to use Amul cheese, but you can use any branded cheese available in the fridge.
Beetroot – Sometimes you also try add grated beetroot for some extra health benefit. Uthappam made with beetroot also looks very beautiful, It tastes fantastic.
You can use cabbage, corn, broccoli, mushroom, etc. Get creative and use toppings that you like.
INGREDIENTS OF UTTAPAM
3 cup parboiled rice
1/4 cup refined oil
1 cup urad dal
1 teaspoon fenugreek seeds
1 teaspoon chanadal
1 teaspoon salt
FOR UTTAPAM TOPING
Onion – 250 gm
Bell pepper – 100 gm finely chopped
Capsicum -- 100 gm finely chopped
Tomatoes – 200 gm finely chopped
Green Chili – 6 no. finely chopped
Carrots – 200 gm grated
oil – for making the edge a little bit crispy. For vegan use any oil of your choice.
Take the prepared batter in a large mixing bowl. Add water to the Uttapam batter to make pancake-batter-like thik consistency.
If idli dosa batter already had salt in it so you don’t add any. Add salt to taste if your batter doesn’t have salt in it.
Heat a dosa pan (iron or nonstick) on medium to low heat and apply some oil on the pan.
Spread ½ cup full of batter to form a 6-inch disc
(thicker than the dosa). Once you see bubbles on the top add in your toppings vegetables (Here I have added onion, bell pepper, capsicum tomato, green chilies, and carrots) and press in carefully .
You can use any toppings of your choice.
Sprinkle few drops of oil or butter on the sides and on the top of uttapam.
Uttapam cook for 2 minutes on low heat or until the bottom is light brown.
Carefully tossing the uttapam and allow the top side to cook for 1 to 2 minutes as the onions and vegetables start to cooked.
Toss the uttapam again (vegetable side up) and then sprinkle some gun powder masala on top of the vegetables. If you want to make cheese uttapam, sprinkle grated cheese top of theuttapam.
Uttapam out from pan and serve with the topping side up with coconut chutney, Peanut chutney, or onion tomato chutney and sambar.
For more recipe link
IMPORTENT TIPS
1 Always UTTAPAM cook on medium to low flame. This way it will cook properly and nicely from the inside too. If you cook on high heat, it will stay raw from inside and you will taste batter 2. while you’re eating. So be patient.
If you are use a cast iron pan. You find a great crispy result.
3. Make sure the pan is not very hot before pouring the batter otherwise the uttapam won’t puff and it will be flat.
4. Gas flame on the low while spreading the uttapam batter and then cook on medium heat after flipping for crisp and golden results.
5. Cook on low to medium heat so the batter is cooked from inside properly.
6. Cook vegetable uthappam on both sides to ensure a crispness outcome.
7. Chopped the vegetables only when you are ready to make uttapam.
8. If you you are not use any vegetable on the toppings, you can also make plain uttapam.
Nutrition
Serving: 1uttapam
Calories: 165kcal
Carbohydrates: 25g
Protein: 6g
Fat: 8 g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 1g
Sodium: 25 mg
Potassium: 298 mg
Fiber: 2g
Sugar: 4g
Calcium: 24mg
Iron: 1mg
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