Uttapam Recipe Step By Step | South Indian

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uttapam recipe

Uttapam one of popular and widely accepted dish from south Indian cuisine. And no doubt it is as healthy as idli and dosa and the way of making this recipe required batter of rice and urad dal like idli dosa. Though uttapam is little thicker unlike dosa and is topped with different types of veggies like onion, tomato, carrot, green chilli, capasicum, sweet corn etc. Hardly it will take 20 minutes to make this delicious and healthy uttapam recipe if you want you can make it look like pizza by garnishing with grated mozzarella cheese.

Below are the steps of making this recipe.

 

Uttapam Recipe 

Prep time: 8 minutes Cook time: 20 minutes | Serves: 2 serving

Ingredients ( Required For Uttapam )

  1. 2 cups of batter of idli or dosa
  2. 1 finely chopped onion
  3. ½ finely chopped capsicum
  4. 2, 3 finely chopped green chillies
  5. 1/3 cup of finely chopped tomato
  6. Oil for shallow frying
  7. Salt to taste

Process of Making Uttapam

#01 Prepare the batter at home or you can buy the readymade batter from market. Add salt and water as required in batter and mix well. Make sure the batter should be slight thicker than dosa batter and thinner than idli.

#02 Heat iron tava or use non-stick tawa over medium flame. Add few drops of oil on hot tava and spread it using halved potato or onion to prevent from sticking.

#03 Repeat the same process before making each uttapam.

#04 Pour one ladle batter on tava and spread it in round shape gently with the help of same ladle. The batter spread should be slightly thicker than a batter spread of dosa.

#05 Now sprinkle all the finely chopped vegetables over it and press it gently with a spatula.

#06 Drizzle 1 teaspoon of oil around the edge

#07 Cook until the bottom surface turns light golden brown. Cover it with a lid to speed up the cooking process of thick uttapam.

#08 Flip it gently and cook another side for a minute.

#09 Transfer it to a plate and repeat the same process for remaining batter.

#10 Now serve hot with coconut chutney.

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