 recipe with perfect ratio of rice and dal.){kind=link}
Uttapam is a popular and tasty south Indian breakfast recipe made with idli dosa batter with potato masala or multiple veg toppings. In this recipe, I share the uttapam batter (or idli dosa batter) recipe with the perfect ratio of rice and dal. With the same batter, I prepared restaurant-style masala and veg uttapam. It is soft, spongy, and served with coconut chutney or tomato ketchup. It makes an ideal breakfast combo that would supply the necessary carbs from rice batter and fibers from mixed veggie toppings. Do try this!
The key to making restaurant-style uttapam at home are
- The batter is key for this recipe and it has to be coarse and thick compared to the traditional thin dosa batter. otherwise, you may not be able to get the desired thickness, and also the topping may not hold.
- For masala uttapam, make a thin layer of masala on uttapam, also cook uttapam on a low-medium flame so it will cook properly.
- For veg uttapam, the vegetable toppings have to be finely chopped so that it does cook properly when added as a topping. also, it would be easy to arrange finely chopped veggies.
- The dish tastes great when served warm or served immediately. do not serve leftover or rested ones, or try to preheat before serving it.
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Uttapam recipe | masala uttapam | vegetable uttapam | Restaurant style uttapam
Ingredients
For uttapam batter
- 2 cup small grain rice
- ½ cup urad dal
- ½ tsp methi seeds
- 3 tbsp soaked poha
- Water - for soaking and grinding
- Salt to taste
For masala uttapam
- Uttapam batter
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- 4-5 curry leaves
- 1 tsp green chilli paste
- 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 chopped tomatoes
- 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 batter
- In a bowl add rice and another bowl add urad dal and methi dana.
- Wash properly and soak for 5 hours adding water as required.
- drain off the rice water and transfer it into mixture jar. Also add soaked poha and ½ cup water. Grind it into coarse and thick batter. Add batter into large mixing bowl.
- now in a mixture jar, add soaked urad dal and methi dana. Also add ¼ cup soaked urad dal water and grind it into smooth paste. Add batter into mixing bowl.
- Now add some water and salt in the batter. mix both the batter with hand.
- Cover and ferment in a warm place for 8 hours.
- After 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.
- Use to make uttapam or store it into air-tight container in freezer upto 1 week.
Making masala uttapam
- For potato masala, In a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, 2 chopped green chilli, 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 masala and sides of uttapam.
- When lower sides become crisp, flip uttapam and cook it on another side. Cook it for 2 mintes.
- Serve masala uttapam with coconut chutney.
Making vegetable uttapam
- In a mixing bowl, add chopped onion, tomatoes, 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 masala and sides of uttapam.
- When lower sides become crisp, flip uttapam and cook it on another side. Cook it for 2 mintes.
- Serve vegetable uttapam with coconut chutney.
Notes
For uttapam batter
- use small grain rice for idli batter
- fenugreek seeds (methi dana) helps to increase the speed of the fermentation process.
- grind rice into the slightly coarse batter.
- add soaked dal water while grinding urad dal.
- grind dal batter into smooth and fluffy.
- mix rice and dal batter with your hands so air particles add to the batter.
- for fermentation cover and place batter in a warm place.
- after well fermentation batter increased in volume and becomes frothy.
- lower the temperature of tawa before you spread the uttapam.
- cook uttapam on medium-low flame.
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