Uttapam South Indian Recipe
Uthappam or Uttapam is a gluten-free, crisp pancake with a healthy topping of colourful veggies. Uthappam is a hearty vegan breakfast dish made with idli/dosa batter and served with a side of coconut or tomato chutney.
Servings: 3
Calories: 179kcal
Ingredients
- 2 cups Idli batter
- 1 small onion
- 2 green chillies
- 1 small tomato
- 1 small capsicum
- 1 sprig of curry leaves
- 1 tbsp chopped coriander leaves
- Oil for roasting
Instructions
- To make Uttapam, you can use leftover idli batter or buy ready-made idli-dosa batter from your neighbourhood grocery store. The batter should neither be too thick or too watery – it should be of pancake-batter consistency.
- Finely chop a tomato, onion, capsicum, curry leaves, green chillies and coriander leaves. Place all the chopped ingredients in a small bowl, toss well and set aside as toppings.
- Next heat a non-stick pan over medium heat. Pour a ladleful of the batter in the middle of the pan and very lightly spread out in a circular motion with the back of the ladle.
- When you see bubbles forming, sprinkle a tablespoon of the prepared toppings and press down gently with a ladle.
- Add 1tsp of oil around the Uttapam. Cover and cook on low-medium heat for about 2-3 minutes or till the Uthappam base becomes a crisp golden brown.
- Flip the Uttapam over and cook on low-medium heat for a two minutes till the veggies are slightly roasted. Remove.
- Serve healthy and tasty Uttapam with any coconut chutney, podi or Sambar.
Notes
- If the Uttapam batter is too thin, then add a little rawa and allow the batter to stand for ten minutes. If the batter is too thick, then add a few tablespoons of water to get the desired consistency.
- If you‘re using a cast iron pan then you need to first season the pan by rubbing a half cut onion all over it before pouring the batter