Uttapams, dosas, idlis... these are popular breakfast items originally from South India, but relished in most Indian homes all across the country. Fresh dosas and uttapams just off the pan served with piping hot sambar and delicious coconut chutney is something no one can refuse. Uttapams are thicker dosas with a topping of onions, carrot, capsicum, tomatoes, cheese, spinach, coriander and sometimes even noodles. Dosa and uttapam batter is usually made using rice and some udad dal.
This uttapam is made using whole moong dal. The veggies can be added to the batter, as mentioned in the recipe, or you can sprinkle them on one side of the uttapam and cover it to cook well.
Makes: 6 uttapams
Soaking time: 4 hrs
Preparation time: 10 mins
Cooking time: 35 mins
- ½ cup uncooked yellow or green moong dal [soak for at least 4 hours]
- ½ cup rawa [semolina]
- ¼ cup onion, chopped finely
- ¼ cup tomato, chopped finely
- ¼ cup cabbage, chopped finely
- ¼ cup capsicum, chopped finely
- ¼ cup carrots, peeled and grated
- 4 green chillies, chopped finely
- ½-inch piece of ginger
- 4 tbsp sour curd
- 1 tbsp fresh coriander, chopped finely
- ½ tsp red chilli powder
- 1 tsp salt
- 4 tsp oil
- Heat a pan and roast rawa for 1 minute; set aside.
- Rinse and drain soaked dal. Grind in a blender with half the chopped green chillies, ginger and ¼ cup of water.
- Add the rawa to the batter. Add chopped veggies, salt, curd, 1 tsp oil, chilli powder, fresh coriander and remaining green chillies. Add ¼ cup water or until you achieve a semi-thick paste.
- Heat a non-stick pan and spread 1/3 cup batter to make an uttapam [pancake] 4 inches in diameter.
- Drizzle ¼ tsp oil around the edges, cooking over low flame for 2 – 3 minutes, until golden brown.
- Flip the uttapam, again drizzle ¼ tsp oil and cook until golden brown.
- Repeat for remaining batter.
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