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Mini Uttapam Recipe

Uttapam (aka Uttappa or Oothapam) is yet another healthy breakfast recipe from South Indian cuisine prepared with a common rice and urad dal batter used for preparing Idli and dosa. This Recipe dediacted for my favrt IPL team CSK.

  • Prep time:
  • 8hours 10minutes
  • cook time:
  • 30minutes
  • serves:
  • 5

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Breakfast

Tags

  • #IPLrecipecontest
  • #Contest135
Ingredients

Ingredients For Mini Uttapam Recipe

Methods
  • 1. Wash and drain rice and dal together in 2:1 ratio (2 cup rice : 1 cup urad dal). Soak them in fresh water overnight or minimum 4-5 hours.
  • 2. Now drain the water and grind the rice and urad dal mix in a grinder to make a fine thick batter. Keep the batter for Fermentation (this is a very important step, do not skip this). The batter may take 8 hours to ferment. In summers the process of fermentation is fast.
  • 3. Once the batter ferments, it will rise up hence always use a big vessel for this process, so that the batter does not come out of the bowl. With a spatula mix the batter well, you may now add little water to make the batter into flowing consistency. Make sure the batter should be flowing, not running. Season it with salt as per your taste.
  • 4. Now take a non-stick pan/ flat tawa. Heat it and grease it with 2-3 drops of oil. Wipe off that oil with a tissue paper. By doing this the oil will spread all over and the excess oil will be soaked by the tissue. This will help you in giving a perfect golden base Uttapam.
  • 5. So as the tawa is ready, reduce the flame to medium and take a medium scoop of batter with a spoon or a small bowl and place it on the center of the tawa. Do not spread it. Let the batter spread by itself. You will see the batter taking a perfect round shape. The larger the scoop, the bigger Uttapam you get.
  • 6. Add some oil from sides to fry. As soon as you start seeing pores appearing, add the finely chopped onion, tomato, grated carrot, green chilli and chopped coriander. Close the lid so that the Uttapam can rise and get fluffy and cook from top as well.
  • 7. Once the base is fried just flip the uttapam and fry the other side for a minute.
  • 8. Now, mini Uttapam is ready to serve. Enjoy with toamto and coconut chutney.

Products used in Recipe

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