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

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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 butter milk - 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 chilli
  • 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
  • stored 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 the batter for 15 minutes.
  • Add sugar and eno to 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 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. The 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 the sides of 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

  • Add chopped onion, capsicum, grated carrot, coriander leaves, and salt in a mixing bowl. 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 the 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 in an air-tight container.
  • make thick and flowing batter for uttapam.
  • Eno gives batter result of instant uttapam.
  • for crispy and golden brown uttapam add a pinch of sugar to the batter.
  • lower the temperature of tawa before you spread the uttapam.
  • cook uttapam on medium-low flame.