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Uttapam Recipe :
3 cups Idli Batter or Dosa Batter (homemade or readymade)
2 medium Onion, finely chopped (approx. 1/2 cup)
1/2 cup finely chopped Capsicum, optional
1/3 cup finely chopped Tomato
3 green chillies, finely chopped
Oil for shallow frying
Salt to taste
1:Prepare the batter at home by following this recipe. Add salt and water in batter; mix well. Batter should be slightly thicker than dosa batter and slightly thinner than idli batter.
2:Heat cast iron tava (dosa tawa) or non-stick tawa over medium flame. (for nice golden color, we recommend to use cast iron tawa.) Add few drops of oil on hot tawa and spread it using a halved potato or a halved small onion. This process helps spreading of batter and also prevents it from sticking. Repeat this process before making each uttapam.
3:When tawa is ready, pour one laddle batter and spread it in round shape by gently rotating the ladle in clockwise or anti-clockwise direction. make sure that batter spread is slightly thicker than a batter spread for Dosa.
4:Sprinkle 1-2 tablespoons finely chopped onion and 1-2 tablespoons finely chopped capsicum over it.
5:Sprinkle 1 tablespoon finely chopped tomato and finely chopped green chillies over it. Gently press the veggies with a spatula.
6:Drizzle 1-teaspoon oil around the edge.
7:Cook for approx.2-3 minutes until bottom surface turns light golden brown. If you are making very thick uttapam, cover it with a lid to speed up the cooking process.
8:Flip it gently and cook another side for a minute or until the bottom surface looks cooked.
9:Transfer it to a plate. Repeat the process from step-2 to step-8 for remaining batter.
10:Serve it hot with coconut chutney or tomato onion chutney.