Uttapam is healthy breakfast dish that originated in the southern India. It is a thick pancake like variant of dosa with toppings cooked in the batter. Learn how to make this tempting and healthy dish with step by step photos and detailed recipe given below:
Preparation Time: 10 minutes+ 16 hours
Cooking Time: 30 minutes
Recipe Yield: 4 servings (2 uttapam per serving)
- Rice (chawal) - 1 cup (Small grain Rice preferred)
- Skinned Black Gram (dhuli urad dal) - 1/2 cup
- Fenugreek Seeds (methi dana) - 1 tea spoon
- Salt as per taste
- Curry leaves (kari patta) - as per requirment
- Salt as per taste
- Onion (pyaz) - 1 finely chopped
- Tomatoes - 2 finely chopped
- Carrot (gajar) - 1 finely chopped
- Green Chilli (hari mirch) - 4 finely chopped
- Fenugreek leaves (methi patta) - 2 tea spoon (Coriander leaves (hara dhaniya patta) can also be used instead of methi patta)
- Refined Oil - as per requirement
- Water for batter preparation
- Wash and then soak the rice (chawal) and skinned black gram (dhuli urad dal) in plain water and in seperate vessels for 4-5 hours.
- Now strain off the excess water from the ingredients and wash them again. Then grind the rice (chawal) first into a fine paste. Transfer the rice paste from the mixer jar to a deep mixing vessel.
- After this take the soaked black skinned gram (dhuli urad dal) in the mixer jar and add the fenugreek seeds (methi dana) to it. Grind them similarly to form a fine paste. Transfer this dal paste to the same mixing vessel and add salt as per taste. Mix the salt well with hands. Now leave the batter to rest for 10-12 hours. (Mixing the batter with hands helps it to ferment easily. Also, try soaking and preparing the batter one night before you make the dosa. Keeping the batter to rest for overnight's time allows it to ferment well and then can be used to prepare dosas in the morning for breakfast or noon time).
- After 10-12 hours of time you will see that the batter has risen to double its level. Then whisk it with a spoon. The uttapam batter should be of thicker consistency than that of the dosa batter.
- Once the uttapam batter is ready, prepare the coconut chutney (nariyal ki chutney) and sambhar to be served with the uttapam . To prepare the coconut chutney (nariyal ki chutney) and sambhar please click on the links given below:
- Heat 1/2 tea spoon refined oil on a non-stick pan and spread it all over the tawa surface. Lower the flame when the tawa is completely heated.
- Now pour the uttapam batter onto the tawa with a serving spoon and spread it uniformly in round shape with the back side of the round ladle in the form thick chilla.
- Then sprinnkle over it some chopped onion, tomatoes, green chilli (hari mirch), curry leaves and fenugreek leaves (methi patta).
- Pour some oil on the sides and flip the uttapam slowly using the flat ladle when it starts turning red at its base. Pour some oil on the sides again and press and let it cook.
- When the other side is also cooked transfer the uttapam to a beautiful plate and serve hot with nariyal ki chutney and sambhar.
(Tips: Cook the uttapam on medium flame only, because they will be left uncooked and will become hard if the flame is high )