Instant uttapam recipe | how to make uttapam premix | masala uttapam recipe | veg uttapam recipe

Instant uttapam

Instant masala and veg uttapam is tasty and prepared with instant uttapam premix. It is instantly made and ideal for a healthy morning breakfast. It is soft, spongy, and served with coconut chutney or tomato ketchup. It is loved by all kinds of age groups and they are a great option for tiffin boxes or as a tea-time snack. So with this quick and easy recipe do try this!

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Instant uttapam

Recipe card for instant uttapam

Nehas Cook Book
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine Indian
Servings 4 servings

Ingredients
  

For instant uttpam premix

  • 3 cup rice flour
  • 1 cup urad dal flour
  • ¼ cup sooji coarse rava/semolina

For instant uttapam batter

  • 2 cup uttapam premix
  • Salt to taste
  • 2 cup buttermilk or as required
  • ½ tsp sugar
  • 1 tsp eno

For masala uttapam

  • Uttapam batter
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 4-5 curry leaves
  • 2 chopped green chili
  • 1 tsp grated ginger
  • 1 medium-size onion slice
  • ½ tsp turmeric powder
  • 1 cup boiled and mashed potatoes
  • Salt to taste
  • 1 tsp lemon juice
  • Some coriander leaves
  • Butter or oil for making uttapam

For vegetable uttapam

  • Uttapam batter
  • ¼ cup chopped onion
  • ¼ cup chopped capsicum
  • ¼ cup grated carrot
  • 1 chopped green chilli
  • 2 tbsp chopped coriander leaves
  • Salt to taste
  • Butter or oil for making uttapam

Instructions
 

Making uttapam premix

  • In a big bowl combine rice flour, urad dal flour, and semolina.
  • Mix it well. Homemade Uttapam mix is ready.s
  • store it in an airtight container for future use.

Making uttapam batter

  • Measure two cups of homemade uttapam flour in a bowl.
  • Add salt to taste and buttermilk gradually to the flour.
  • Mix well and make a thick and flowing batter for uttapam.
  • Cover and rest batter for 15 minutes.
  • Add sugar and eno to the batter. Mix well.
  • The batter is ready to make uttapam.

Making masala uttapam

  • For potato masala, In a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, 2 chopped green chili, 1 tsp ginger paste, 1 medium size onion slice, turmeric powder, and boiled and mashed potatoes. Mix well.
  • Switch off the gas; add lemon juice and coriander leaves. mix well. Potato stuffing is ready.
  • Now heat, tawa and grease it with oil. Spread uttapam batter with ladle.
  • Spread potato stuffing on uttapam and press it slightly.
  • Sprinkle some onion, tomatoes, and coriander leaves on uttapam stuffing.
  • Apply some butter on the top of the masala and sides of the uttapam.
  • When the lower sides become crisp, flip uttapam and cook it on another side. Cook it for 2 minutes.
  • Serve masala uttapam with coconut chutney.

Making vegetable uttapam

  • In a mixing bowl, add chopped onion, capsicum, grated carrot, coriander leaves, and salt. Mix well. Vegetable stuffing is ready.
  • Now heat, tawa and grease it with oil. Spread uttapam batter with ladle.
  • Spread vegetable stuffing on uttapam and press it slightly.
  • Apply some butter on the top of the masala and sides of the uttapam.
  • When the lower sides become crisp, flip uttapam and cook it on another side. Cook it for 2 minutes.
  • Serve vegetable uttapam with coconut chutney.

Notes

  • use coarse rava for uttapam premix.
  • store uttapam premix into an air-tight container.
  • make thick and flowing batter for uttapam.
  • Eno gives the batter result of instant uttapam.
  • for crispy and golden brown uttapam add a pinch of sugar into the batter.
  • lower the temperature of tawa before you spreading the uttapam.
  • cook uttapam on medium-low flame.

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