Any South Indian restaurant that serves varieties of dosas would most definitely have Uthappam on the menu. If I have to describe uthappam it is actually similar in appearance to a pancake except that uthappam has a larger diameter. Also Uthappam is served spicy with onions, chillies and coconut chutney Yes it is too delicious!! I came up with a foolproof recipe to make Uthappam.
Ingredients:
Urad dal (vigna mungo) white lentil - 1 cup
Parboiled rice - 1 cup (or 1 1/4 cup of parboiled rice flour)
Rice flour - 2 cups (you may use white or brown rice flour)
Rice flakes or Poha - 1/2 cup soaked for 1 hour
Fenugreek seeds - 1 tsp
Water - as needed
Salt to taste
Onions chopped finely - 1 large
Chillies chopped into small pieces - 5 green chillies
Method:
The method is really simple.
Soak boiled rice (if you are using the grain instead of the flour) in water along with fenugreek in a container. Also soak the urad dal along with fenugreek in another container. Soak them overnight.
The next morning soak a cup of rice flakes or poha for 1 hour. Blend the rice, dal along with soaked poha in batches until a smooth paste is formed. The consistency should be like pancake batter.
Pour the smooth batter into a large container. To this add 2 cups of rice flour along with water. Add salt and mix it in with a whisk. Ferment this batter and then the batter is ready to make the Uthappam. once the batter is fermented and ready, add diced veggies like tomatoes, onion and green chillies to the batter.
The description of the method below is a detailed one:
Preparing the batter:-
The next step is to ferment the batter. If you live in a warm climate just leave it on a counter top. In a few hours the batter should rise up. I live in Canada which has a colder weather except in the summer of course. So this is what I do. I put the container with the batter in a oven. Turn on the oven to 250 degrees F. After 4 minutes turn off the oven. Let it sit in the oven for 17 to 18 hours. Do not open the oven in between. After 17 to 18 hours the batter would have risen really well and looks very fluffy. Now the batter is ready for making Uthappam.
Preparing the uthappam:-
Heat a tawa or a griddle that is well seasoned. Apply a few drops of oil over it and spread the oil evenly over the griddle with a paper towel. Add veggies like onion, tomatoes and green chillies to the batter.
Ingredients:
Urad dal (vigna mungo) white lentil - 1 cup
Parboiled rice - 1 cup (or 1 1/4 cup of parboiled rice flour)
Rice flour - 2 cups (you may use white or brown rice flour)
Rice flakes or Poha - 1/2 cup soaked for 1 hour
Fenugreek seeds - 1 tsp
Water - as needed
Salt to taste
Onions chopped finely - 1 large
Chillies chopped into small pieces - 5 green chillies
Tomatoes - 1 large or 2 small diced.
Method:
The method is really simple.
Soak boiled rice (if you are using the grain instead of the flour) in water along with fenugreek in a container. Also soak the urad dal along with fenugreek in another container. Soak them overnight.
The next morning soak a cup of rice flakes or poha for 1 hour. Blend the rice, dal along with soaked poha in batches until a smooth paste is formed. The consistency should be like pancake batter.
Pour the smooth batter into a large container. To this add 2 cups of rice flour along with water. Add salt and mix it in with a whisk. Ferment this batter and then the batter is ready to make the Uthappam. once the batter is fermented and ready, add diced veggies like tomatoes, onion and green chillies to the batter.
The description of the method below is a detailed one:
Preparing the batter:-
Soak Boiled rice in water. Just add enough water until the rice is submerged completely. In a separate container soak Urad dal along with fenugreek seeds in enough water. Soak the rice and dal overnight.
The next morning soak the rice flakes or poha for 1 hour. Blend the rice along with poha until a smooth paste is formed. Pour this into a large container. You will need a really large container the size of a medium sized pressure cooker pot.
Blend the urad dal along with fenugreek seeds to a smooth paste. Add this to the rice batter. Blend the rice and dal in batches without overloading your blender.
To the batter above add 2 cups of rice flour. Add the flour in 1/2 cup batches. Each time after adding 1/2 cup of flour add little water along with it and using a whisk blend the flour into the batter. The consistency of the batter should be like the ones you make for pancake. Incorporate all of the rice flour in the same manner. Add 4 tsp of salt depending on how much you like. Using a whisk mix in the salt.
How to ferment the batter:-
The next morning soak the rice flakes or poha for 1 hour. Blend the rice along with poha until a smooth paste is formed. Pour this into a large container. You will need a really large container the size of a medium sized pressure cooker pot.
Blend the urad dal along with fenugreek seeds to a smooth paste. Add this to the rice batter. Blend the rice and dal in batches without overloading your blender.
To the batter above add 2 cups of rice flour. Add the flour in 1/2 cup batches. Each time after adding 1/2 cup of flour add little water along with it and using a whisk blend the flour into the batter. The consistency of the batter should be like the ones you make for pancake. Incorporate all of the rice flour in the same manner. Add 4 tsp of salt depending on how much you like. Using a whisk mix in the salt.
How to ferment the batter:-
The next step is to ferment the batter. If you live in a warm climate just leave it on a counter top. In a few hours the batter should rise up. I live in Canada which has a colder weather except in the summer of course. So this is what I do. I put the container with the batter in a oven. Turn on the oven to 250 degrees F. After 4 minutes turn off the oven. Let it sit in the oven for 17 to 18 hours. Do not open the oven in between. After 17 to 18 hours the batter would have risen really well and looks very fluffy. Now the batter is ready for making Uthappam.
Preparing the uthappam:-
Heat a tawa or a griddle that is well seasoned. Apply a few drops of oil over it and spread the oil evenly over the griddle with a paper towel. Add veggies like onion, tomatoes and green chillies to the batter.
Pour 1/2 to 3/4 cup of batter in the centre of the griddle. Spread this batter in the shape of a circle. It should have the thickness of 2/16th or 3/16th of an inch or almost the thickness of pancake. Apply some oil on top. When the bottom turns slightly golden brown flip it and cook the veggie side for 2 to 3 minutes until the rawness of the batter is gone completely. Serve this along with coconut chutney or sambar. I have already posted the recipe for coconut chutney on this blog. I will later post the sambar recipe. If you want the sambar recipe immediately I will post it right away...
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