Mini Veg Uttapam

by Shaheen Ali

During Ramadan my family demands for more variety of food as compared to normal days. After having consumed a lot of non veg stuff it’s now time to hog on some pure vegetarian food. Me and everyone in the family are a big time South Indian food lover. Didn’t wanted to go with those regular Idli and Dosa, hence opted for Uttapam. Teamed up with some Mango pickle, Tomato pickle, Curd and an aromatic Sambhar to fulfill.


Usually Uttapams are as big as chapatis but i made Mini Uttapams for Iftaar just to please my son. Uttapam or ooththappam or Uthappa 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, with toppings cooked right into the batter. Uttapam is sometimes characterized as an Indian pizza. The place of origin is India, particularly Tamil Nadu.

Uttapam batter is made of a 1:3 ratio of urad dal and rice; the rice should be a combination of a boiled variety and a variety such as basmati. The dal and rice are subsequently ground and fermented. The outer surface is crisp and the inner layers are like idli.

Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney. Though instant mixes are available in the market. A small portion of this is mixed with water to form a fermented batter. This is then spread evenly on a cooking pan. It takes about five minutes to cook.

Print Recipe
MINI VEG UTTAPAM / OOTHTHAPPAM / UTHAPPA
Course breakfast
Cuisine south indian
Prep Time 2 minutes
Cook Time 10 minutes
Servings
number
Ingredients
  • 3 cup Basmati Rice (broken)
  • 1 cup lentil Urad Dal Split black /
  • Salt as needed
  • Oil for frying
For toppings :
Course breakfast
Cuisine south indian
Prep Time 2 minutes
Cook Time 10 minutes
Servings
number
Ingredients
  • 3 cup Basmati Rice (broken)
  • 1 cup lentil Urad Dal Split black /
  • Salt as needed
  • Oil for frying
For toppings :
Instructions
  1. Wash and drain rice and dal together in 3:1 ratio (3 cup rice : 1 cup urad dal). Soak them in fresh water overnight or minimum 4-5 hours.
  2. Now drain the water and grind the rice and urad dal mix in a grinder to make a fine thick batter.
  3. Keep the batter for Fermentation (this is a very important step, do not skip this). The batter may take 5-6 hours to fermentate. In summers the process of fermentation is fast.
  4. Once the batter fermentates , it will rise up hence always use a big vessel for this process, so that the batter does not come out of the bowl.
  5. With a spatula mix the batter well, you may now add little water to make the batter into flowing consistency. Make sure the batter should be flowing, not running. Season it with salt as per your taste.
  6. Now take a non-stick pan/ flat tawa. Heat it and grease it with 2-3 drops of oil. Wipe off that oil with a tissue paper. By doing this the oil will spread evenly all over and the excess oil will be soaked by the tissue. This will help u in giving a perfect golden base Uttapam.
  7. So as the tawa is ready, reduce the flame to medium and take a medium scoop of batter with a spoon or a small bowl and place it on the center of the tawa. Do not spread it. Let the batter spread by itself. You will see the batter taking a perfect round shape. The larger the scoop, the bigger Uttapam you get.
  8. Add some oil from sides to fry. As soon as u start seeing pores appearing, add the finely chopped onion, tomato, grated carrot, green chilli and chopped coriander. Close the lid so that the Uttapam can rise and get fluffy and cook from top as well.
  9. Once the base is fried just flip the uttapam and fry the other side for a minute.
Recipe Notes

Your mini uttapams are ready to relish with your favorite sambhar and chutneys.

Serve Hot !!!

Note :

You can add toppings of your choice. For kids, cheese and corn are recommended.

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1 comment

Priya Rajput August 26, 2016 - 8:30 am

They look so good.

Reply

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