how to make uttapam with dosa batter

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how to make uttapam with idly dosa bater

Uttapam is a popular South Indian breakfast dish that is similar to a savory pancake or dosa. It is made from fermented rice and urad dal (black gram) batter and is typically topped with various vegetables and spices. Here’s a basic uttapam recipe:

Ingredients:

For the Batter:

  1. 1 cup rice (any variety)
  2. 1/4 cup urad dal (black gram)
  3. 1/4 cup fenugreek seeds (optional, but helps with fermentation)
  4. Water (for soaking)
  5. Salt to taste

For Topping:

  1. Finely chopped vegetables like onions, tomatoes, green chilies, bell peppers, and cilantro
  2. A pinch of asafoetida (hing)
  3. 1/2 tsp cumin seeds (jeera)
  4. Cooking oil or ghee for cooking

Instructions:

1. Preparing the Batter: a. Wash the rice, urad dal, and fenugreek seeds separately and soak them in enough water for at least 4-6 hours, or preferably overnight.

b. After soaking, drain the water from each and grind them separately to a smooth paste using just enough water. The urad dal batter should be fluffy and airy.

c. Mix both the rice and urad dal batter together in a large bowl, add salt, and mix well. The consistency should be like regular dosa batter – not too thick and not too thin.

d. Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-12 hours or overnight. The batter should double in volume and become slightly sour.

2. Making Uttapam: a. After fermentation, the batter will have a slightly sour aroma and a bubbly texture. Give it a gentle stir.

b. Heat a non-stick or cast-iron griddle (tava) over medium heat and grease it with a little oil or ghee.

c. Pour a ladleful of the batter onto the griddle and spread it evenly in a circular motion to form a thick pancake.

d. Immediately sprinkle chopped vegetables, cumin seeds, asafoetida, and a few drops of oil or ghee on top.

e. Cover the uttapam with a lid and cook on medium-low heat until the bottom is golden brown and crispy, and the top is cooked through.

f. Flip the uttapam and cook the other side until it’s golden brown as well.

g. Remove the uttapam from the griddle and serve hot with coconut chutney, tomato chutney, or sambar.

3. Serving:

  • Uttapam is typically served hot with coconut chutney, tomato chutney, or sambar.

Feel free to customize your uttapam by adding your favorite vegetables and spices to the topping.

how to make uttapam with idly dosa bater

how to make uttapam with idly dosa batter

by rida
Uttapam is a popular South Indian breakfast dish that is similar to a savory pancake or dosa. It is made from fermented rice and urad dal (black gram) batter and is typically topped with various vegetables and spices. Here's a basic uttapam recipe:
Course Breakfast
Cuisine Indian
Servings 4 persions
Calories 510 kcal

Equipment

  • 1 spatula
  • 1 mixing boul
  • 1 cooking pan
  • 1 measureing cup
  • 1 tawa

Ingredients
  

for the batter

  • 1 cup rice (any variety)
  • 1/4 cup urad dal
  • 1/4 tbs fenugreek seeds
  • salt to tast

for the topping

  • 1 tbs Finely chopped onions
  • 1 tbs Finely chopped tomatoes
  • 1 tbs finely chopped green chillies
  • 1 tbs finely chopped bellpeppers
  • 1 to 2 tbs ghee for cooking

Instructions
 

preparing the batter

  • Wash the rice, urad dal, and fenugreek seeds separately and soak them in enough water for at least 4-6 hours, or preferably overnight.
  • . After soaking, drain the water from each and grind them separately to a smooth paste using just enough water. The urad dal batter should be fluffy and airy.
  • c. Mix both the rice and urad dal batter together in a large bowl, add salt, and mix well. The consistency should be like regular dosa batter – not too thick and not too thin.
  • Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-12 hours or overnight. The batter should double in volume and become slightly sour.

2. Making Uttapam:

  • . After fermentation, the batter will have a slightly sour aroma and a bubbly texture. Give it a gentle stir
  • Heat a non-stick or cast-iron griddle (tava) over medium heat and grease it with a little oil or ghee
  • Pour a ladleful of the batter onto the griddle and spread it evenly in a circular motion to form a thick pancake.
  • d. Immediately sprinkle chopped vegetables, cumin seeds, asafoetida, and a few drops of oil or ghee on top.
    e. Cover the uttapam with a lid and cook on medium-low heat until the bottom is golden brown and crispy, and the top is cooked through.
    f. Flip the uttapam and cook the other side until it's golden brown as well.
    g. Remove the uttapam from the griddle and serve hot with coconut chutney, tomato chutney, or sambar
  • d. Immediately sprinkle chopped vegetables and a few drops of oil or ghee on top.
  • Cover the uttapam with a lid and cook on medium-low heat until the bottom is golden brown and crispy, and the top is cooked through.
  • Flip the uttapam and cook the other side until it's golden brown as well.
  • Remove the uttapam from the griddle and serve hot with coconut chutney, tomato chutney, or sambar

Serving:

  • Serving:Uttapam is typically served hot with coconut chutney, tomato chutney, or sambar. Feel free to customize your uttapam by adding
Keyword dosa, idly, uttapam

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