Uttappam is an ideal dish for breakfast as well as for dinner. Uttapam are made of dosa batter and in our household left over dosa batter will end up with uttapam after two or 3 days. Unlike dosa which is crispy crepe liked, uttapam are thick and spongy in texture. Uttapam are more to Indian version of pancake topped with variety of fresh ingredients cooked together the batter on the tawa/hot girdle.
This South Indian recipe can be prepared in jiffy as long as you have dosa batter prepared and stored in the fridge. The variety of vegetables can be adjusted to your own preference. Chopped onion,scallion,green chillies make an ideal toppings as well. Serve hot with spicy/kara chutney or coconut chutney and enjoy.
Ingredients
2 cups idli rice/boiled rice
1 cup urad dhal/white lentil
2-3 jalapeno,sliced
2 medium tomatoes,chopped
6-7 tbsp vegetable oil
4 tbsp chopped coriander leaves
3 tsp salt
Methods
Rinse and soaked idli rice for 5-6 hours.
Rinse and soak urad dhal for 3 hours.
Using a blender, grind the idli rice into fine paste by adding little water. Transfer to a deep base pot. Now grind the urad dhal to a fine paste with little water and transfer to the same pot that contains idli rice batter.
Add salt to the batter mixture and mix well. Cover and let the batter to ferment overnight.
Heat a iron girdle or dosa tawa over medium-low heat, lightly greased with oil. Pour a ladleful of the prepared batter and spread the batter to form a thick round shape something like pancake.
Sprinkle the top with chopped coriander leaves,tomatoes and jalapeno peppers. Drizzle with little oil and cook for 3-4 minutes.
Flip the uttapam and cook for 2-3 minutes on the other side.
Transfer to a serving plate and repeat the steps with the remaining batter.
Serve with chutney of your choice.
Notes
- Do not add too much water while grinding the batter. The batter should not be too runny or too thick. The batter shall resembles pancake batter consistency.
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