Uttapam is soft dosa variety topped with veggies like onions, tomatoes, carrots, peas etc. We usually prepare this dosa for dinner or breakfast, when idly batter becomes slightly sour. This thick Indiana pancake is easily available in most of road side tiffin centres in South India and served with coconut chutney or sambar.
Preparation time: 10 minutes
Cooking time: 10 ~ 15 minutes
Serves: 6 ~ 8 uttapam ( it may vary depends upon the size and thickness)
2 cups fermented idly batter
water as needed
1 big size onion, sliced thinly
1 ~ 2 green chili, chopped finely
Minced cilantro as needed
Idly podi as needed
Oil as needed
1. Mix little water to the idly batter to get correct consistency i.e. batter should be thick yet spreadable easily when spread with a spatula. Add salt if needed.
2. Heat tawa or flat griddle at medium low heat, grease it with oil.
3. When tawa is warm, spread the dough to a thick round disc. Sprinkle sliced onions, green chili, idly podi and minced cilantro over the spreaded uttapam. Drizzle oil over the edges of the uttapam. When cooked and pale brown, turn it over. Add oil over the edges if needed. Serve hot with chutney and sambar.
Let's check the blogging marathon page here
Logo courtesy : Preeti