This post has been long pending (read it as years..) There were few recipes in my draft, which are in a constant hunt of photo shoot opportunity, and uttappam was one among them. The beauty of this dish and the comfort that it provides to the palate and to the gut is what makes it popular breakfast item..I guess 🙂
Being said that, allow me to praise this pretty dosa, on the plate. The red, purple and green images on the perfect white base, makes it a colorful art on the plate. A healthy, traditional and a little elaborate dosa, along with its accompaniments is one of the preferred breakfast item in southern India. I got introduced to it, in y teens with the extended exposure to street food. And I left it their, when my hunger for street food was subsided (read it as after a decade). But my husband happen to be a big fan of uttappam and wold mostly end up requesting for uttappam, whenever dosa variety is presented for breakfast.
Locals eat them along with jaggery and pure ghee. Like many other relatives of uttappam, this can also be enjoyed with various dips (chutney) and south style rasam/sambar.
For the batter
- 4 cups of rice
- 2 cups of urad dal / black gram split
- 1/2 cup flattened rice / beaten rice
- 2 tbsp methi seeds / fenugreek seeds
- 2 tbsp salt
- Water as required
Tomato onion topping
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1/4 cup finely chopped cilantro / coriander leaves
- 6-10 green chilies finely chopped (optional)
- Oil as required (1 spoon per uttappam – optional)
Method – Wash and soak all ingredients in water except salt, together 6-8 hours or overnight. Grind in a wet grinder and allow for fermentation overnight. Fermentation will get affected by the temperature. However in India, in cities like Mumbai (where I currently live),it gets fermented perfectly overnight.
After fermentation, the batter is ready, it looks somewhat similar to cake batter. You may adjust the water level here, if you find your batter too thick add some more warm water and stir well.
Add salt to the batter and stir well.
Put a spoonful of batter on a hot tava and spread it in circles, taking care that you are not making it thin. (Cast iron or aluminium tava works better, however you can also use the non stick tava).
Sprinkle 1 tbsp of onion, 1 tbsp tomatoes, 1/2 tbsp cilantro leaves, and a pinch of chili (optional) and press it lightly wit a spoon. Pour in a spoonful of oil on the top (if using).
Cover with the lid and cook until the edges become golden. Turn the uttappam carefully and cook for a minute more. Once done, take it out of the tawa, and serve fresh and hot.
Serve it with jaggery, ghee and coconut chutney.
Makes 2 dozen plus uttappams.