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Preparation Time : 480
Cook Time : 10
Total Time : 490
For Dosa Batter ~ Rice 2 cups
White Split Lentils, Urad dal 1 cups
Poha/Flattened rice 2 tbsp
Water 1 cups
Salt 1/2 tbsp
For toppings ~ Chopped Green capsicum 1/4 cups
Sliced Onion 1 nos
Chopped diced Yellow Bell Pepper - 1/4 cups
Chopped diced Red Bell Pepper 1/4 cups
Roughly chopped de-seeded Tomatoes 1 nos
Chopped Coriander leaves 2 tbsp
Salt, to taste 1/2 tsp
Pepper Powder, to taste 1/4 tsp
Clean and wash the rice, poha and urad dal separately. Soak them in the water for 2-3 hours. Drain the water from the rice, poha and dal.
Take the soaked rice and poha in a grinder and grind it to make a fine paste. Take out the ground rice in a wok.
Then, take the urad dal in the grinder and grind it to make a fine paste. Add ground dal in the bowl(in which you have put the ground rice).
Mix it well both the grounded paste [rice+poha mixture and urad dal mixture.]
Cover and keep it aside for 6-8 hours or overnight for the fermentation.
Add 1/2 cup water in the bowl and add salt and pepper...mix it well. The consistency of the batter should be spreading like the dosa batter.
Heat a griddle or non stick tava. Take 1 ladle of uttappam batter and spread it in a circle on the tava similar to the way you would make a dosa, only the quantity of batter will be more than what you would normally use for a dosa(the uttappam should be thick)
Top the uttappam with the above topping ingredients. Add some oil on the sides and top of the uttappam.
Turn the uttappam when the base is cooked. Apply some oil on the cooked side. The topping side is getting cooked now. flip when this side also gets cooked.
Flip again if you see the first side is not cooked or browned.
When the uttappams are crisp and cooked on both sides, uttappam is ready to serve. Serve uttappam hot to have best taste.
Serve the uttappams with tomato chutney and coriander chutney. You could also serve uttappams with hot with hot sambar, coconut chutney.
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