Uttapams are made with dosa batter. The dosa batter is mixed with finely chopped red onions, ginger green chillies , curry leaves and tomatoes. Uttapams are made on traditional cast iron griddles. Unlike dosas which are thin and crisp Uttapams are made thick. They go very well with coconut chutney and sambar.
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| Uttapam |
Ingredients
Plain long grain while rice - 1 cups
Urdu Dal while( Black lentil split) - 1/2 cup
Fenugreek seeds - 1 teaspoon
Red Onions - 1 medium finely chopped
Green chillies - 2 - 3 finely chopped
Tomatoes - cheery tomatoes - 10 finely chopped
Curry leaves - 3 sprigs
Olive oil to oil the iron griddle
Salt to taste.
Steps
1. Wash the rice and Urdu Dal in several changes of water and soak separately. Add one teaspoon of fenugreek seeds to the rice. Let this soak for about 8 hours
2. In a blender make a thick batter by grinding the rice and Urdu Dal mixture along with the fenugreek seeds.
3. Add salt to the batter and keep this in a warm place overnight to ferment.
4. To the fermented batter add the finely chopped red onions, ginger, green chillies, curry leaves and tomatoes.
5. Heat the dosa griddle. When it gets hot smear some oil on it and then add a spoonful of the batter mixture and spread to a round. Do not spread too much the dosa should be thick.
6. When bubbles start to come on the sides just like when you make pancakes flip it and brown the other side too.
Serve hot with coconut chutney or sambar. Makes about 10 Uttapams
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