Uthappam is a type of dosa from South India. In Tamil Nadu it is known as Uthappam, in Karnataka, it is known as Uthappa. In Kerala it is known as Oothappam In Tulu, it is known as Ootappa or Ootappo. Unlike a typical dosa, which is crisp and crepe-like, uttapam is thicker, with toppings.
Ingredients
3 cups dosa rice
1/2 cup urad dal
1 cup thick poha/avalakki/beaten rice
1/2 cup sabbakki/sabudana
2 tsp methi/fenugreek seeds
Salt to taste
Oil for cooking dosa
For the topping:
3 finely chopped onions
1 small carrot grated(optional)
2 tbsp chopped coriander leaves
Pinch of salt
Procedure
In a bowl take dosa rice, dal,sabudana, thick poha, and methi seeds.
Wash 3- 4 times, and soak in enough water for 5-6 hours.
If you are using thin poha then wash it just before grinding and add.
Once it is soaked well. drain all the water and grind into a smooth batter
Transfer the batter to a bowl and let it ferment overnight or 8-10 hours
Before making dosa, add salt to taste and mix well, adjust the consistency of the batter.
Take the ingredients for stuffing in a bowl, mix well and keep aside
Heat the griddle and pour a ladleful of dosa batter.
Spread out in a circular motion slightly thick than regular masala dosa.
now spread the toppings on top of the uttapam evenly.
After the topping has been added press gently so the toppings are pressed into the batter.
Add 1 tsp of oil around the uttapam.
Cover it and let it cook for 1-2 minutes on low flame.
Flip over on the other side once the uttappa turns golden brown.
Finally, onion uttapam is ready to be served with chutney of your choice.
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