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.

Ingredients:

• 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

Method:

• 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.

Note:

• 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.