Best Occasion to Prepare this Recipe
Everytime you feel like you’re running out of options to impress your family with something new and easy in the kitchen, voila — IDLY/DOSA batter comes to the rescue!!! Every week I know I can discover at least 4-5 different recipes simply using Idly batter. Keeping it very simple- I can make Idly, Dosas, Uthappam, Kuzhi Paniyaaram to start off with, and you know you can get creative by atleast 10+ ways using EACH of these 4 breakfast items!
When it comes to Uthappams in specific, I can’t get enough of mini uthappams each having its own ingredients. Thanks to the restaurant “DOSA on Fillmore” I have been addicted to frequenting Mini-Uthappams at home!
This thick pancake like Dosa, originating from the Indian subcontinent is typically eaten for breakfast or as light meal. Uttapam is traditionally made with toppings such as tomatoes, onion, green chilies, capsicum/bell peppers and coriander; other common choices of toppings are using coconut, grated carrots and beets.
But as usual, no – that’s not it- there are many many more variations of Uttapam that you’ve got to try and I’m going to brain-dump them here. Try them all and let me know your favorite!
Oh- if you’d like to make soft and spongy Uthapams – check out “My Improv & Notes” section below!
PS: Uttapam’s is typically had with Sambar or Chutneys – onion/tomato, green chutney, peanut chutney or coconut chutney. You can have it with Molagai Podi as well!
My Top Recipe Recommendations
Read through “My Improv & Notes” section for detailed Uthapam making tips and notes
- Plain Uthappam/Ottappam Recipe
- Mixed Veg Uttapam Recipe
- Pyaz ka Uttappam/ Onion Uttappam Recipe
- Masala Uttappam Recipe
- Rava Uthappam Recipe
- Uthappam Pizza Recipe / Cheese Uthappam
- Oats Uttappam Recipe
- Instant Bread Uttappam Recipe
- Spicy Uttappam Recipe
- Moong Dal Uttappam
- Assorted Uthappam Platter
- Ragi Uttappam Recipe
- Paneer Uttappam Recipe
- Uttappam Sandwich Recipe
- Baby Smiley Uttappam Recipe
My Improv & Notes
How to make the Uthapams right?
- Wish to make soft and spongy Uthapams? use the idli batter as-is without stirring
- The consistency of the batter plays a key role in the taste and texture of the Uthappams – If the batter is very thick or is stirred or if you’re working on using up the remaining batter, then uttapams will turn hard and will not turn golden and crisp
- Tip to get golden crusted Uthapams is always cooking on medium flame
- Using cast iron thick dosa pan gives a nice even browning with crisp uttapams than using your regular non-stick pans/Tawa does
- And guess what? if you don’t have cast iron pans, try making these in Kadai. They taste great!
- Ensure that your Pan is heated sufficiently before pouring the batter. And later, cooking in low flame after flipping helps get the color
- Ghee gives a great taste to the uthappams, especially when you’re making podi uthappam
Onion Uthapam Tips
- You can also use large onion for making the onion uthappams. But for mini uthappams, chop them small for the sake of presentation!
- Sprinkle your chopped onions over the dosa, rather than mixing them in the batter. Only then will onions get caramelized – improving the taste and looks of the Uthappam
Here are some Sample How to makes –
*Rava Uttapam – This is a regular Uthapam with twist! Combine rava with water in a bowl. Leave the batter aside for 30 minutes. Add lemon juice, salt and baking soda. Heat oil in a non-stick pan. Mix well. Pour batter gently on the pan and add the toppings of sliced onions, tomatoes and green chilies. Gently press the veggies with the help of a spatula. Drizzle oil on the edges and top of the uttapam. When the base turns light brown, flip uttapam gently and cook for a couple of minutes
*Paneer Uthappam – You can use leftover paneer for preparing tasty South Indian food in the breakfast. Add yogurt, semolina, salt and asafoetida in uthapam batter. Mix well and add water to prepare batter of pouring consistency. Heat oil in a tawa for a minute. Pour batter on the tawa and drizzle oil around the edges of uttapam. Spread grated paneer, boiled potato, chopped onions, tomatoes, green chillies and cilantro on uttapam. Press the toppings with the help of a spoon. Sprinkle salt and red chilli powder. Sprinkle grated paneer again and cook until uttapam turns light brown. Flip and cook for a minute.
*Oats Uttapam– Blend oats to a fine flour. Combine oats flour, semolina, gram flour and salt in a bowl. Pour water and make a smooth mixture without lumps. Cover and leave the flour aside for 20 minutes. Add lemon juice and baking soda in the batter. Mix well. Top with sliced onion, tomato, bell pepper, green chilli and coriander leaves on uthapam.
*Ragi Uthappam– Combine semolina, yogurt, ragi flour, chopped onion, green capsicum, green chillies, cumin seeds and mustard seeds in a bowl. Add water and mix well. Leave aside for 5 minutes. Then add curry leaves, baking soda and salt in uttapam batter to make your ragi uthappams.