Uthappam Platter- 6 Types of Uthappam

DSC_0538

Uthappam/ Uthappa is a type of savory pancake made with rice and  lentils served as an authentic breakfast in South Indian homes and restaurants. Uthappam is served with chutney, sambhar and gun powder. This Uthappam platter has six different types of healthy and tasty uthappam: come, let’s see how to make this perfect recipe at home with easy method and step by step pictures.

Author: PRIYA SRINIVAS

Category: Vegan

Cuisine: South Indian

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 10-12 small uthappam

1. PLAIN UTHAPPAM | SAADHA UTHAPPAM

Ingredients

  1. Dosa batter- 1/2 cup
  2. Oil/ Melted ghee- 2 tsp

Method:

1. The batter should be well fermented for the perfect soft airy Uthappam. If your batter is not fermented properly, take only the required quantity of dosa batter in a bowl and add 1/2 tsp of fruit salt and few drops of lemon juice to it. You will observe that the batter becomes bubbly at the top. Mix well and use it to make uthappam instantly.

TIP: If your batter is  not fermented properly, the uthappam becomes hard and flat and sticks to the pan. In this case, adding fruit salt and lemon juice makes soft and airy uthappam instantly.

2. Heat a tawa on medium flame till it is slightly hot. Add 1/4 tsp oil on it and spread it throughout using a small tissue.

3.  Add 3/4 th ladle of dosa batter to the center of the tawa and spread it slightly along the edges to form a medium circle. It should be thick and uniform.

(NOTE: The tawa should not be very hot, if it is so the batter will not spread properly. Instead it will stick to the ladle itself. If the tawa is so hot, reduce the flame and add little water and spread well. When the tawa is dry, add the batter)

4. Add 1/2 tsp oil along the edges and close it with a lid and allow to cook in medium to low flame

5. When the edges turn golden and the top side is cooked (you will observe holes on the top and the batter has dried), gently flip it and apply 1/2 tsp oil along the edges and allow to become golden on the other side as well. Remove it on a plate.

NOTE:

If the tawa becomes hot, add little water and spread and once the tawa is dry, make the remaining Uthappam.

You can pack Uthappam in lunch box as it stays soft for a long time.

PLAIN UTHAPPAM (9)

2. PODI UTHAPPAM | GUN POWDER UTHAPPAM

Ingredients

  1. Dosa batter- 1/2 cup
  2. Oil/ Melted ghee- 2 tsp
  3. Idly Chilli powder/ Gun powder/ idly milagai podi- 4 tsp

Method:

1. Steps 1 to 3 are same as plain uthappam.

4. Sprinkle 1 tsp gun powder over the uthappam and add 1 tsp oil along the edges and center and close it with a lid and allow to cook in medium to low flame.

5. When the edges turn golden and the top side is cooked (you will observe holes on the top and the batter has dried), gently flip it and apply 1/2 tsp oil along the edges and allow to become golden on the other side as well. Remove it on a plate.

PODI UTHAPPAM (10)

3. ONION CARROT UTHAPPAM

Ingredients

  1. Dosa batter- 1/2 cup
  2. Oil/ Melted ghee- 2 tsp
  3. Finely chopped onion- 1 tbsp
  4. Grated carrot- 1 tbsp
  5. Finely chopped green chilli- 1 tsp
  6. Finely chopped coriander leaves- 1 tbsp

Method:

1. Steps 1 to 3 are same as plain uthappam.

4. Add 1 tsp onion, 1 tsp carrot, 1/4 tsp green chilli and 1 tsp coriander leaves on top of the uthappam and add 1/2 tsp oil along the edges and close it with a lid and allow to cook in medium to low flame.

5. When the edges turn golden and the top side is cooked (you will observe holes on the top and the batter has dried), gently flip it and apply 1/2 tsp oil along the edges and allow to become golden on the other side as well. Remove it on a plate.

ONION CARROT UTHAPPAM (11)

4. TOMATO ONION UTHAPPAM

Ingredients

  1. Dosa batter- 1/2 cup
  2. Oil/ Melted ghee- 2 tsp
  3. Finely chopped onion- 1 tbsp
  4. Finely chopped tomato- 1 tbsp
  5. Finely chopped coriander leaves- 1 tbsp

Method:

1. Steps 1 to 3 are same as plain uthappam.

4. Add 1 tsp onion, 1 tsp tomato and 1 tsp coriander leaves on top of the uthappam and add 1/2 tsp oil along the edges and close it with a lid and allow to cook in medium to low flame.

5. When the edges turn golden and the top side is cooked (you will observe holes on the top and the batter has dried), gently flip it and apply 1/2 tsp oil along the edges and allow to become golden on the other side as well. Remove it on a plate.

TOMATO ONION UTHAPPAM (8)

5. CARROT BEETROOT UTHAPPAM

Ingredients

  1. Dosa batter- 1/2 cup
  2. Oil/ Melted ghee- 2 tsp
  3. Grated carrot- 1 tbsp
  4. Grated beetroot- 1 tbsp
  5. Finely chopped coriander leaves- 1 tbsp

Method:

1. Steps 1 to 3 are same as plain uthappam.

4. Add 1 tsp carrot, 1 tsp beetroot and 1 tsp coriander leaves on top of the uthappam and add 1/2 tsp oil along the edges and close it with a lid and allow to cook in medium to low flame.

5. When the edges turn golden and the top side is cooked (you will observe holes on the top and the batter has dried), gently flip it and apply 1/2 tsp oil along the edges and allow to become golden on the other side as well. Remove it on a plate.

CARROT BEETROOT UTHAPPAM (10)

6. CHILLI CHEESE UTHAPPAM

Ingredients

  1. Dosa batter- 1/2 cup
  2. Oil/ Melted ghee- 2 tsp
  3. Finely chopped onion- 1 tbsp
  4. Finely chopped green chilli- 1 tsp
  5. Grated mozzarella cheese- 3 tbsp

Method:

1. Steps 1 to 3 are same as plain uthappam.

4. Add 1 tsp onion and 1/4 tsp green chilli on top of the uthappam and add 1/2 tsp oil along the edges and close it with a lid and allow to cook in medium to low flame.

5. When the edges turn golden and the top side is cooked (you will observe holes on the top and the batter has dried), gently flip it and apply 1/2 tsp oil along the edges and allow to become golden on the other side as well.

6. Add 1 tbsp grated mozzarella cheese on top of the uthappam and close with a lid. Cook in low flame for 30- 45 seconds or until the cheese melts. Remove it on a plate.

CHILLI CHEESE UTHAPPAM (7)

Serve the hot uthappam platter with chutney, sambhar or gun powder and sesame oil. Six types of delicious, spicy and healthy uthappam are ready to eat!

DSC_0538

Related Recipes:

DSC_0374 2            DSC_0400

DSC_0238              DSC_0656

DSC_0506              DSC_0528 tom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s