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Uttapam
A thick, savory rice and lentil pancake, similar to a dosa but with a softer, fluffier texture. Vegetables and other toppings are pressed into the batter while it cooks, creating a flavorful and satisfying dish often likened to an Indian-style pizza.
đ§ Ingredienser
- 400 g Dosa batter(Ensure batter is thick and at room temperature. If too thin, add a tablespoon of rice flour or semolina. If too thick, add a splash of water.)
- 1 medium Onion(finely chopped)
- 1 medium Tomato(finely chopped, seeds removed for less moisture)
- 1-2 Green chilies(finely chopped, adjust to spice preference)
- 1/4 cup Fresh cilantro(chopped)
- to taste Salt(optional, depending on batter seasoning)
- 2-3 tablespoons Oil or Ghee(for cooking)
- for serving Coconut chutney(or other preferred chutney/sauce)
đšâđł Instruktioner
- 1
Prepare the topping mixture: In a small bowl, combine the finely chopped onion, tomato, green chilies, and cilantro. Add a pinch of salt if desired, mixing gently.
â±ïž 5 minutes - 2
Heat a non-stick skillet or a well-seasoned cast-iron tawa over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. Lightly grease the surface with oil or ghee.
â±ïž 2 minutes - 3
Pour about 1/2 cup of dosa batter onto the hot tawa. Using the back of a ladle or a small bowl, spread the batter into a thick circle, about 5-6 inches in diameter. Aim for a thickness of about 1/4 inch.
â±ïž 2 minutes - 4
Immediately sprinkle a generous amount of the prepared vegetable topping mixture evenly over the surface of the wet batter. Gently press the toppings into the batter with the back of your ladle so they adhere.
â±ïž 2 minutes - 5
Drizzle about 1/2 teaspoon of oil or ghee around the edges and on top of the vegetables. Cook for 4-6 minutes, or until the underside is golden brown and slightly crispy, and small bubbles start to appear on the surface. You should see the edges begin to lift slightly.
â±ïž 5 minutes - 6
Carefully flip the uttapam using a spatula. Cook the other side for another 2-3 minutes until lightly golden and cooked through. The vegetables should be tender.
â±ïž 3 minutes - 7
Slide the uttapam onto a plate. Repeat the process with the remaining batter and topping mixture, greasing the tawa as needed between each uttapam. Serve hot.
â±ïž 6 minutes
đĄ Proffstips
- âUttapam batter is typically thicker than dosa batter, resulting in a softer, fluffier pancake.
- âThe vegetables are pressed into the batter while it's still wet, allowing them to cook and meld into the pancake.
- âThis dish is an excellent way to use up slightly over-fermented dosa batter, as the cooking time and toppings help to mellow any sourness.
- âEnsure your tawa or skillet is adequately heated before pouring the batter to prevent sticking and ensure even cooking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Cheese Uttapam: Sprinkle grated cheese over the uttapam before flipping.
- Onion Uttapam: Use only onions as the topping.
- Mixed Vegetable Uttapam: Add finely chopped carrots, bell peppers, or corn to the topping mixture.
- Spicy Uttapam: Increase the amount of green chilies or add a pinch of red chili powder to the batter.