Uttappam Recipe: Uthappam is a South Indian (more specific to Tamil Nadu) Dosa variety and a crowd favorite. You’ll find that Utappam in South Indian restaurants.
Uthappam is served as a South Indian breakfast dish or can be used as the main-course for Dinner as well. It is easy on the stomach, not too heavy and definitely adds a lot of fun.
The texture is crispy on the outside (like all Dosas) while the inner side is soft, almost sponge-like (depending on the thickness of the Dosa).
Uthappam is very similar to Onion Dosa but Onion Dosa is a very thin while Uttappam is much thicker.
Utappam is different from Plain Dosa in that Dosa is much thicker, and is almost always topped with vegetables like Onions, Green Chillies, Cilantro (Coriander) and Tomatoes. However, you can skip the toppings and serve Uthappam with a generous topping of just Ghee or Butter.
Note that this recipe here doesn’t include any toppings.
When you combine Uthappam with a serving of Chutney you have a match made in heaven 🙂
To serve with Utappam, you can consider these:
Find recipe for Utappam, below.
- Non-stick Tawa
- Iron Tawa
- 4 cups Parboiled Rice
- 1/2 cup Urad Dal
- 2 teaspoon Fenugreek seeds
- 1 bunch Coriander leaves for garnishing
How to make:
- Soak the above in water for about 4 - 5 hours and grind into a fine batter.
- Leave it for about 8 hours to become sour.
- Heat a dosa tawa and spread a teaspoon of oil over it.
- When it becomes hot enough, place a ladle of flour and spread on it (it should be thicker than a normal dosa). If you spread too thin it'll not be properly cooked.
- When it is cooked on one side, turn over, add a teaspoon of oil all over its edge and remove when fully cooked.
- Serve with chutney.
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