In the node detail page
- Duration: 30 minutes
- Serves: 6 people
Uttapams have a thicker texture than most dosas and generally have at least one vegetable, most commonly, onions and/or tomatoes. In order to make the uttapams authentic, add only very sour curd to recreate the batter and add finely chopped onions and tomatoes to give it a thick texture.
- 3767 views
Did you know that Uttapams were traditionally made on the third day after grinding the idli/dosa batter? On the first day when the batter was freshly fermented, idlis were made, on the second day when the batter was slightly sour, dosas were made. Finally, on the third day when the batter turned very sour, uttapams were made with vegetables like onion and tomatoes.
- MTR Uttapam Mix (1 cup)
- Sour curd (khatta dahi), (1/2 cup)
- Water (1 cup)
- Onion, finely chopped (1/4 cup)
- Tomatoes, finely chopped (1/4 cup)
- Green chillies (hari mirch), finely chopped (1 tsp)
- Coriander leaves (hara dhaniya), chopped ( 1 tbsp)
- Oil (3-4 tsp)
- Mix MTR Uttapam Mix, water and curd. Whisk well to prevent lumps and set aside for 5 mins.
- The batter should not be thick but of medium consistency. If the batter becomes too thin, then add some rice flour to slightly thicken it.
- Heat a non-stick pan and smear a bit of oil on it. With a ladle, pour the uttapam batter from the edges towards the centre to create a thick pancake.
- Sprinkle few pieces each of the onion, tomato, green chillies and coriander leaves.
- Pour a few drops of oil along the outside edge of the uttapam.
- When the base becomes golden and crisp, flip and cook it on the other side. When both the sides are cooked, remove the uttapam from the pan. Prepare all uttapams this way.
- Serve this Tamil breakfast hot with Udupi sambar and gunpowder mix.