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.
Ingredients for uthappam:
1 Cups of rice
½ Cup of Urad Dal (white skinless urad dal)
¼ Cup of chana dal
1 Teaspoon fenugreek seeds
½ Cup plain yogurt (savor yogurt preferred)
½ Teaspoon of yeast
1 Teaspoon mustard seeds
1 Pinch of asafetida
salt to your taste
2 Cups of water or as needed
Vegetable oil for making uthappam
Cooking measurement conversion
Measurement converter
1 Cups of rice
½ Cup of Urad Dal (white skinless urad dal)
¼ Cup of chana dal
1 Teaspoon fenugreek seeds
½ Cup plain yogurt (savor yogurt preferred)
½ Teaspoon of yeast
1 Teaspoon mustard seeds
1 Pinch of asafetida
salt to your taste
2 Cups of water or as needed
Vegetable oil for making uthappam
Cooking measurement conversion
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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)
Spices for topping: Salt and Red chili powder
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)
Spices for topping: Salt and Red chili powder
Rice
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Urad Dal
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Chana Dal
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Fenugreek seeds
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Yogurt
Mustard seeds (Rai)
Red chili powder
Oil
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Salt
Asafetida (Hing)
Water
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Ingredients for topping:
Green Bell Pepper- Chopped
Onion- Fine chopped
Tomato- Fine chopped
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Red Bell pepper- Chopped
Fine sliced Cabbage
Shredded Carrot
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Directions for making the uthappam batter:
1. Mix Rice, Dal and fenugreek seeds together.
2. Wash and soak rice and Dal mix and soak for 6 to 8 hours or until fully
soaked.
1. Mix Rice, Dal and fenugreek seeds together.
2. Wash and soak rice and Dal mix and soak for 6 to 8 hours or until fully
soaked.
In Rice add Chana Dal & Fenugreek seeds
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Mix Rice, Dal & Fenugreek seeds
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Wash Rice, Dal mix well
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Soak Rice, Dal mix in water
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3.Once the rice and dal are fully soaked, drain all the water out from the rice and
dal and wash. After washing drain all the excess water out.
dal and wash. After washing drain all the excess water out.
Wash and rinse-soaked rice mix
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Soaked Rice and Dal
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4.In a blender add soaked rice mix and grind to a smooth paste.
5. While grinding drop about 1½ to 2 cups of water or as needed little at a time
to lubricate the paste for grinding.
6. Grind with switch on and off so that rice mix keep mixing.
7. While grinding in between stop the blender and open the cover and with
spatula mix so that all Rice and Dal and fenugreek seeds grinds evenly into
a smooth a paste. (Rice does not grind to a fine paste they stay coarse)
5. While grinding drop about 1½ to 2 cups of water or as needed little at a time
to lubricate the paste for grinding.
6. Grind with switch on and off so that rice mix keep mixing.
7. While grinding in between stop the blender and open the cover and with
spatula mix so that all Rice and Dal and fenugreek seeds grinds evenly into
a smooth a paste. (Rice does not grind to a fine paste they stay coarse)
Add Rice & Dal mix in the Blender
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Grind Rice and Dal mix
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8. Transfer the paste in a bowl.
9 Add yogurt in the batter and mix it well.
9 Add yogurt in the batter and mix it well.
Transfer paste in a bowl
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Add Yogurt in the paste
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10. Do not add the salt to the mixture this time because salt slow down the
fermentation process.
11. Cover the bowl and keep this mixture in a warm place for 6 to 8 hours or until
it ferments. The timing will vary depending on the temperature conditions in
your city. If you live in cold climate then dissolve ½ teaspoon of yeast in
2 Tablespoon of water and add it in the batter and mix and leave it covered to
ferment.
12. Do not over ferment the batter otherwise uthappam will taste savor.
fermentation process.
11. Cover the bowl and keep this mixture in a warm place for 6 to 8 hours or until
it ferments. The timing will vary depending on the temperature conditions in
your city. If you live in cold climate then dissolve ½ teaspoon of yeast in
2 Tablespoon of water and add it in the batter and mix and leave it covered to
ferment.
12. Do not over ferment the batter otherwise uthappam will taste savor.
Cover the Bowl
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Bowl is covered
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13. The batter after fermentation will increase in volume and become double or
triple. You will also see many tiny bubbles in the batter with a pleasant sour
aroma.
triple. You will also see many tiny bubbles in the batter with a pleasant sour
aroma.
Fermented Uthappam batter
Uthappam Batter
Directions for making the uthappam:
1. In a tadka pan add oil and mustard seeds and asafetida and fry.
1. In a tadka pan add oil and mustard seeds and asafetida and fry.
In a pan add oil, Mustard seeds & Asafetida & fry
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Mustard seeds & asafetida are fried
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2. If batter become too thick gradually add enough water to make batter to make
it of a pouring consistency.
3. Add salt to taste and mix.
it of a pouring consistency.
3. Add salt to taste and mix.
Add water in batter
Add salt and mix
4. Add mustard seed tadka to fermented batter.
Add Mustard seed tadka into batter and mix
Uthappam Batter
5. I am using Onions, Red and Green Bell peppers (Capsicum), Cabbage (Bandh
Gobi), Carrots and Tomatoes.
6. Mix all the vegetable you are using.
7. Add salt and red chili powder or any other desired spices.
Gobi), Carrots and Tomatoes.
6. Mix all the vegetable you are using.
7. Add salt and red chili powder or any other desired spices.
Mix the vegetables
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Add salt and red chili powder
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8. Heat the flat cast iron griddle (tawah) on medium high.
9. 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.
10. 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.
11. 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.
12. Once batter is ready you will see small bubbles, with the cooking spoon mix
the batter well.
9. 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.
10. 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.
11. 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.
12. Once batter is ready you will see small bubbles, with the cooking spoon mix
the batter well.
Heat a pan
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Grease the Pan
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13. Fill the ladle or ½ cup with the batter and gently pour onto the center of the
hot surface of the griddle, at this stage the pan has to be hot, otherwise batter
would not rise and the uthappam will be flat.
14. Do not spread the batter too much, uthappam is made thick. If the batter does
not spread on its own then you may lightly spread a bit.
hot surface of the griddle, at this stage the pan has to be hot, otherwise batter
would not rise and the uthappam will be flat.
14. Do not spread the batter too much, uthappam is made thick. If the batter does
not spread on its own then you may lightly spread a bit.
Drop batter on the pan
15. If you like thin and little crispy uthappam then with the back of the ladle or
spatula spread quickly from center to outward into about 6"circle. (I prefer to
make thin uthappam)
spatula spread quickly from center to outward into about 6"circle. (I prefer to
make thin uthappam)
Spread the batter for thin uthappam
16. Quickly sprinkle the mix vegetables or desired toppings onto the batter.
Sprinkle Vegetables over batter
17. With a spatula press the vegetables into the batter.
Press the Vegetable with spatula
18. Drizzle some oil around the edges of the uthappam.
Drizzle oil around the edges of uthappam
19. Cover the Uthappam with a lid, turn the heat up to medium and let it cook for
2 minutes, so that vegetables become tender.
2 minutes, so that vegetables become tender.
Cover the Uthappam with a lid
20. Take the lid off. Upper surface of Uthappam looks cook and no longer runny
and the edges start to brown.
and the edges start to brown.
Edges of Uthappam becoming brown
21. Insert the spatula under the edges of the Uthappam to loosen and gently flip it
to other side.
to other side.
Insert spatula under the uthappam
Other side of Uthappam
22. With the spatula press the Uthappam around so that the vegetables stay on the
uthappam. Cook for 2 minutes or until bottom of uthappam become lightly
browned, then flip it back to other side, vegetables on the top.
uthappam. Cook for 2 minutes or until bottom of uthappam become lightly
browned, then flip it back to other side, vegetables on the top.
Press around the uthappam
Insert the spatula under the uthappam
Uthappam is cooked
23. 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.
24. Now proceed to make another uthappam and repeat the procedure to make
next Uthappam.
25. Serve uthappam hot with coconut chutney or the pickle of your choice.
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.
24. Now proceed to make another uthappam and repeat the procedure to make
next Uthappam.
25. Serve uthappam hot with coconut chutney or the pickle of your choice.
Uthappam
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.
3. 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
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.
3. 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
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
