Uttapam Recipe | 3 Easy Ways To Make Uttapam
Uttapam or Uthappam is a yummy breakfast dish from South India. It’s like thick pancakes and is made using either dosa batter or idli batter. Many people love it for breakfast because it’s both tasty and good for you, just like idli and dosa. In this post, we will show you how to make Uttapam from the beginning using a batter made from fermented rice and urad dal. These pancakes are soft and crispy, and they don’t contain gluten.
Instructions For Making Uttapam Recipe
Soaking Rice And Lentils
- Take the usked whole urad dal and methi seeds in a bowl. You can also use split urad dal instead of whole urad dal.
- Wash the urad dal and methi seeds both for a couple of times.
- Then soak them in one cup of water for 4 – 5 hours.
- Take the parboiled rice or idli rice in another bowl. Wash the parboiled rice or idli rice for a couple of times and keep these aside.
- Then add 2 cups of water. Mix them well and soak everything for 4 – 5 hours.
Blending And Fermenting Batter
- Strain the urad dal and reserve the water. Keep this water aside for grinding or blending the dal.
- Use the blade that grinds well when it’s wet in the container to grind rice and urad dal together. Then add the strained urad dal to the grinder or blender jar.
- To start, pour ¼ cup of the water you saved earlier into the blender and mix it for a while. Next, pour the remaining ¼ cup of water into the mixture and keep blending until the batter becomes light, smooth and fluffy. If the blender gets too hot while mixing, just stop for a few minutes to let it cool down and then start blending again.
- Then add water as much as required. The amount of water you need to use for the urad dal depends on how fresh it is.
- Take a large bowl the pour the urad dal batter into that bowl. The batter should feel soft, airy, and not heavy.
- Add half of the rice to the same jar.
- Then add ¼ – ½ cup of water and blend till smooth. You can mix the rice in two or three groups. We blend in two batches. When cooking rice, we usually add about 3/4 cup of water and sometimes a few extra tablespoons of water.
- Then pour the rice batter into the bowl containing the urad dal batter.
- Add 1 teaspoon of rock salt or as per taste. Avoid adding salt in very cold temperatures. Instead, add ¼ teaspoon sugar. Sugar helps to the fermentation process.
- Mix both the batters very well by using your hands or a spoon.
- Just cover the batter and let it sit overnight for 8 to 20 hours. The time it takes will be different depending on how hot or cold it is where you live.
- The batter should get bigger and become two or three times its original size. It will also have a nice tangy smell and lots of small air holes.
- Just stir the batter lightly. Check the consistency. You can add about ⅛ to ¼ cup water or more if required if the batter looks too thick. Mix them well.
Making Uttapam Recipe
- Take a tawa and heat it up, and spread some oil on the tawa. Pour the batter with a spoon. You don’t have to put any oil or butter on a non-stick pan. The tawa has to be hot. While making uttapams, you can maintain the flame from low to high. Before you pour the batter, make the heat lower.
- Carefully smooth out the mixture until it becomes a nice, thick pancake. Keep in mind that you’ll need a larger amount of batter to make uttapam compared to what you usually use for a dosa. The uttapam should be thick.
- Cook them on a medium flame. Sprinkle some oil on the top and sides of the pan.
- These take a longer time to cook than dosas. Cook till the base part is changed to golden.
- For cooking the other side flip it.
- Both sides should be cooked well. Make the uthappam like this using the remaining batter.
- Uthappam is ready. Enjoy your Uthappam, a delicious Indian dish, by serving it hot or warm. Don’t forget to pair it with coconut chutney and sambar for a delightful taste. You can also put them in a lunch box because they stay soft even after they cool down.
Making Onion Uttapam Recipe
- Reduce the flame to low before pouring the batter. Pour the batter with a spoon. Carefully spread the mixture to make a thick pancake.
- The first method to make onion uttapam: Add some chopped onions to the uttapam as soon as you spread the batter. Gently push the onions onto the uttapam so that they stay on top of the batter. You can also add a tiny amount of salt.
- Put a little bit of oil on the edges and surface of the uttapam. Cook on a medium flame.
- When the bottom turns a nice golden color and gets crispy, carefully turn it over using a cooking tool called a spatula. Heat the pan and cook the side with the onions until the onions turn brown and sweet.
- You can also use the spatula to press gently, making sure that the batter that isn’t cooked gets cooked properly too.
- If the uttapam isn’t cooked properly, there will be batter in the middle that’s still raw and uncooked. Make sure to cook it well.
- Turn the food around to see if this part is cooked properly. The onions will also be caramelized. If you want, you can cook the onions longer until they turn sweet and brown.
- To make onion uttapam using the second method, you’ll need a plate. On the plate, add one cup of onions that are cut into small pieces, two or three green chilies that are also chopped, twelve to fifteen curry leaves that are chopped, and one-third cup of coriander leaves that are chopped.
- Mix very well and keep aside.
- Put the batter on the flat pan and add the onion mixture on top of the uttapam.
- Drizzle some oil on the sides and top. Cook it on a low to medium heat.
- After that, flip it and cook until both the uttapam and onions turn brown and sweet.
- Enjoy the onion uttapam while it’s hot or warm, and have it with tasty coconut chutney and sambar.
Making Onion Tomato Uttapam Recipe
- Put the cut onions, tomatoes, green chili, and coriander in a bowl and mix them.
- Spread the batter on a tawa.
- Top with the tomatoes, onion and chili mixture.
- Put a little bit of pav bhaji masala or sambar masala or idli podi and some salt on the vegetables and uttapam. You can also add a tiny bit of salt.
- Put a little oil or ghee or butter on the edges and surface of the uttapam.
- Flip when the base is cooked and it became golden.
- Cook the part with the onions and tomatoes until the onions become soft or turn brown and sweet.
- Flip one more time if you notice that the first side isn’t cooked or browned yet.
- When the onion tomato uttapam becomes crispy and cooked on both sides, you can serve it while it’s still hot, along with steaming hot sambar and coconut chutney. You can also give them with a sauce made from yogurt or just plain sweetened or regular yogurt.
- Serve them hot to have best taste. They won’t be as tasty when they cool down.
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