Uthappam is a South Indian version of pancake with vegetable toppings. It is a very famous breakfast dish of Tamil Nadu.
Served with chutney and sambar, it becomes a very, healthy, complete and wholesome breakfast.
Generally everyone makes uthappam with left over idli batter. I used to do the same, till I came across Mrs Mallika Badrinath’s recipe.
If you have ever wondered why the uthappam made at home tastes so different from the restaurant, then you will certainly get your answer today:)
Am sharing with you all today a perfect and a fool proof recipe for uthappam which I have been following for years now:)
Ingredients
Raw rice – 2 cups
Boiled rice – 2 cups
Whole urad dal ( black gram) – 1/2 cup
Tuvar dal ( pigeon peas) – 1/4th cup
Fenugreek seeds( methi/ perungayam)- 1 tsp
Salt to taste
Sesame oil – as required to make othappam
Chopped onions – 2 cups
Chopped coriander leaves – 1/2 cup
Chopped green chillies – 1 tbsp ( it’s optional to use green chillies)
Method
Wash and soak the rice, dal and fenugreek seeds for 2-3 hours.
Before grinding, drain the water completely, add required amount of fresh water and grind to a smooth batter. The batter consistency should be like idli batter.
Add salt to taste and mix well. Keep the batter at room temperature for 8-10 hours or overnight to let it ferment well.
To make the Uthappam
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Mix the fermented batter well.
Mix the chopped onions, coriander leaves and green chillies ( optional) and keep it ready.
Heat a dosa tawa. Brush it with little oil.
Pour some batter and spread it to a thick uniform circle.
Sprinkle generous amount of onion mixture all over the uthappam . Pour some oil all around the uthappam . Reduce the flame.
Close the tawa with a lid and cook for few minutes till the underside of the uthappam gets cooked.
Remove the lid. Gently flip the uthappam , pour little oil around the uthappam and cook for few more mins, till the other side is cooked and the onions turn golden brown.
Serve the uthappam hot with sambar and chutney:)
