UTTAPAM

Uttapam , literally meaning 'poured appam' in Tamil,is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, withtoppingscooked right into the batter. Uttapam is sometimes characterized as an Indian pizza.

INGREDIENTS
  • Large onion
  • Shallots /small onion
  • Finely chopped carrot
  • Finely chopped coriander
  • Green chilli, chopped
  • Oil
  • Ghee



PREPARATION
  • Finely chop the large onion and other ingredients needed. Slice the shallots very thin.
  • Spoon 1 or 1 & 1/2 ladle full of the batter in hot greased dosa pan. Sprinkle generously the chopped onions fully covering the top. Sprinkle other ingredients if desired. Drizzle a tsp of oil . You can add few drops of ghee if desired. Cook in medium fame.
  • After a minute or two, flip the uttapam and cook in low flame for 2 minutes or until the onions get golden brown and crisp.
  • Use the idli batter without stirring. Then only you will get soft and spongy, crisp uttapam.
  • The consistency of the batter plays a key role in the taste and texture of the uttapam.
  • If the batter is too thick or stirred or the last remaining batter, then uttapam also will be hard and will not turn golden and crisp.
  • Sprinkling over the dosa is recommended method, rather than mixing in batter. Only then the onions will get caramelised and give a nice look and taste, mainly.
  • This same uttapam can be made in kadai also, for a great taste.
  • Restrict yourself with one or two as its really heavy.
  • Using cast iron thick dosa pan gives a nice even browning and crisp uttapam than the non-stick pan.
  • Cooking in low flame after flipping is important to get the colour. But for every uttapam before pouring the batter, let the pan get heated properly.

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