Uthappam
(Rice and dal uthappam)
(Rice and dal uthappam)
Uthappam is made by the Dosa like batter that has been fermented. Instead of making it like a crispy crepe it is like a thick pancake with ingredients cooked right on the top of the batter. Uthappam is topped with tomatoes, onions, carrots and chili mix but some other vegetable could be used for topping, and it can be eaten without the toppings. Traditionally uttappam is served for breakfast but can be served for lunch or dinner. It is a very healthy dish and a complete meal in itself. It is eaten with sambhar and coconut chutney. These pancakes can be made any size, 3”rounds for the appetizers, 6”round for the breakfast. Today uthappam instant mixes are available in the market which made it very easy and quick to make this dish.
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Ingredients for uthappam:
2 Cups of rice 1 Cup of Urad Dal (white skinless urad dal) 1 Teaspoon yeast 1½ Teaspoon salt or to your taste 1 Teaspoon mustard seeds 1 Pinch asafetida (Hing) Vegetable oil for making uthappam Cooking measurement conversion Measurement converter |
Rice
White Urad dal
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Ingredients for Topping:
2 cups of any one or combination of the vegetables, or little bit of all the vegetable for the topping
Onions – Fine chopped
Carrots – Fine chopped or grated
Cabbage – Fine sliced or grated
2 Medium green chilies - chopped
Green onions – Fine chopped
Coriander leaves – Fine chopped
Bell peppers – Fine chopped
Cauliflower – Grated or fine chopped
Green peas - Boiled
Tomatoes – Fine chopped
Corn - Cooked
Paneer- crumbled
Coconut – Shredded (unsweetened)
2 cups of any one or combination of the vegetables, or little bit of all the vegetable for the topping
Onions – Fine chopped
Carrots – Fine chopped or grated
Cabbage – Fine sliced or grated
2 Medium green chilies - chopped
Green onions – Fine chopped
Coriander leaves – Fine chopped
Bell peppers – Fine chopped
Cauliflower – Grated or fine chopped
Green peas - Boiled
Tomatoes – Fine chopped
Corn - Cooked
Paneer- crumbled
Coconut – Shredded (unsweetened)
Directions
for making the uthappam batter:
1. Wash and soak rice and urad dal separate in a water over night or at least 6 to
8 hours.
2. The next morning drain all the water out from the rice and dal and wash. After
washing drain all the excess water out.
3. In a blender or food processor grind the soaked rice. (The rice does not get
grinded in to a fine paste they stay coarse.)
4. Grind the soaked urad dal separate from the rice into a very fine paste. While
grinding use little water if necessary.
5. In a bowl mix both ground rice and urad dal paste together.
6. Dissolve yeast in 2 tablespoons water and add to the mixture and mix it well. (If you
live in hot climate then you do not need to add yeast)
7 Add enough water to make a batter, the consistency of the batter should not be too
thick or thin.
8. Do not add the salt to the mixture this time because salt slow down the
fermentation process.
9. Cover the bowl and keep this mixture in a warm place for 4 to 5 hours or until it
ferment.
1. Wash and soak rice and urad dal separate in a water over night or at least 6 to
8 hours.
2. The next morning drain all the water out from the rice and dal and wash. After
washing drain all the excess water out.
3. In a blender or food processor grind the soaked rice. (The rice does not get
grinded in to a fine paste they stay coarse.)
4. Grind the soaked urad dal separate from the rice into a very fine paste. While
grinding use little water if necessary.
5. In a bowl mix both ground rice and urad dal paste together.
6. Dissolve yeast in 2 tablespoons water and add to the mixture and mix it well. (If you
live in hot climate then you do not need to add yeast)
7 Add enough water to make a batter, the consistency of the batter should not be too
thick or thin.
8. Do not add the salt to the mixture this time because salt slow down the
fermentation process.
9. Cover the bowl and keep this mixture in a warm place for 4 to 5 hours or until it
ferment.
Uthappam batter
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Uthappam batter
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Directions for making the uthappam:
1. Mix all the chopped vegetables together.
2. In a pan add 2 teaspoon of oil, mustard seeds and asafetida and fry. Add this
mustard seed tadka to fermented batter
1. Mix all the chopped vegetables together.
2. In a pan add 2 teaspoon of oil, mustard seeds and asafetida and fry. Add this
mustard seed tadka to fermented batter
Uthappam batter
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Add mustard seed tadka
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3. Heat the flat cast iron griddle (tawah) on medium high.
4. Once the griddle become hot, test it by sprinkling drops of water on the surface, when they sizzle and dance it means the griddle is ready. Turn the heat down to medium low.
5. Greased the griddle with little oil and with spatula spread the oil evenly and let it cook for 1 to 2 minutes to season the surface, then wipe cleans with a moist towel.
6. Griddle should not be too hot otherwise it will not allow you to spread the batter well. Sprinkle little water on the hot griddle to cool it.
7. Once batter is ready you will see small bubbles, add salt, and with the cooking spoon mix the batter well.
4. Once the griddle become hot, test it by sprinkling drops of water on the surface, when they sizzle and dance it means the griddle is ready. Turn the heat down to medium low.
5. Greased the griddle with little oil and with spatula spread the oil evenly and let it cook for 1 to 2 minutes to season the surface, then wipe cleans with a moist towel.
6. Griddle should not be too hot otherwise it will not allow you to spread the batter well. Sprinkle little water on the hot griddle to cool it.
7. Once batter is ready you will see small bubbles, add salt, and with the cooking spoon mix the batter well.
Mix vegetables
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Heat the griddle
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8. Fill the ladle or ½ cup with the batter enough to make 6” circle, gently pour onto the center of the hot surface of the griddle and with back of the ladle or spatula spread quickly from center to outward into a circle.
Pour the batter on the griddle and spread
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Spread the batter into a circle
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9. Quickly sprinkle the mix vegetables or desired toppings onto the cake, press them into the batter with the spatula.
Sprinkle mix vegetables on the cake
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With the spatula press the topping
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10. Drizzle some oil around the edges of the uthappam cake then cover it with a lid, turn the heat up to medium and let it cook for 2 minutes.
Cover the uthappam with a lid
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Open the lid
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11. Open the lid when the upper surface of cake looks cook and no longer runny, and the edges start to brown then insert the spatula under the edges of the cake to loosen and gently flip it to other side and cook for 2 minutes or until lightly browned, then flip it back to other side, vegetables on the top. Now uthappam is ready. Take it off the griddle and serve.
With the spatula turn the uthappam to other side
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Uthappam is ready
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12. Before you start making next uthappam, griddle should be wipe clean, reduce the heat take a paper towel and wet it, squeeze all the water out then with the wet towel rub all over the surface of the griddle to clean it that will cool the griddle slightly. This ensures that next cake will spread evenly and will not break because the griddle is too hot.
13. Now proceed to make another uthappam and repeat the procedure to make
next cake.
14. Serve uthappam hot with coconut chutney or the pickle of your choice.
Tips:
1. Making the batter seems like a long process, but to make it simple when you are going to work in the morning, soak the dal and rice, in the evening grind everything and leave it overnight for fermentation, next morning the batter will be ready to cook.
2. If you live in hot climate then you do not need to add yeast. Keep the batter
aside overnight to ferment, but if you are living in cold climate you need to
add yeast to ferment the batter.
2. First few uthappam cakes may not come right, but do not get discourage. To season the griddle try to spray nonstick cooking oil then wipe it with paper towel then spread the batter, that will help to make uthappam.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
13. Now proceed to make another uthappam and repeat the procedure to make
next cake.
14. Serve uthappam hot with coconut chutney or the pickle of your choice.
Tips:
1. Making the batter seems like a long process, but to make it simple when you are going to work in the morning, soak the dal and rice, in the evening grind everything and leave it overnight for fermentation, next morning the batter will be ready to cook.
2. If you live in hot climate then you do not need to add yeast. Keep the batter
aside overnight to ferment, but if you are living in cold climate you need to
add yeast to ferment the batter.
2. First few uthappam cakes may not come right, but do not get discourage. To season the griddle try to spray nonstick cooking oil then wipe it with paper towel then spread the batter, that will help to make uthappam.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
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Other recipes:
Uthappam with rava (Cream of wheat) Moong dal cheela (Pancake)
Besan & sooji cheela Besan cheela (Gram flour pancake)
(Gram flour & cream of wheat cheela)
Upma Dosa
Urad dal and rice dokhla
Uthappam with rava (Cream of wheat) Moong dal cheela (Pancake)
Besan & sooji cheela Besan cheela (Gram flour pancake)
(Gram flour & cream of wheat cheela)
Upma Dosa
Urad dal and rice dokhla