Uttapam Recipe – Foodopium
Uttapam is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter.
This dish is very famous and highly sought after in western Indian restaurants i.e. Gujarat and Maharashtra. Here I have made the dosa with the left-over batter from the gunta poganalau/paniyaram.
Many of the dishes are made of left over batter of the idli/dosa as many of them have similar ingredient’s, with different ways of cooking them. It all depends upon the time one has.
Preparation Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 Mins
Note: The above does not consider the time for making the batter and fermentation time.
- 3 to 4 cups of thick idli/dosa batter
- Chili: 1 no’s (one change as per their tolerance level)
- 2 to 3 curry leaves finely chopped
- Onion: 1 (finely chopped)
- Carrot: 1 (Grated)
- Coriander: Handful finely Chopped
- Add Chopped Onions, Chillies, Coriander, Curry Leaves to the batter and mix keep it aside.
- Adjust the salt to your taste, if required.
- Meanwhile grease and heat the dosa tawa. Pour the batter on tawa it should be thicker than the normal dosa, which is normally very thin.
- Check periodically, flip over when you see a crust is formed beneath and its golden brown. Leave it for couple of minutes, under low heat. Uttapam takes longer time then the normal dosa as it is thick.
- Then remove them and repeat the same for another one.
- Serve the Uttapam with the desired chutney, normally we prefer Coconut Chutney.
- One can add vegetables and the other filling on top of the batter when its poured on the tawa.
- And also, I put Channa dal as part of the filling for the crunch.
- Please click on the link for making dosa batter of your choice.