Skip to main content

South Indian Delicacy - "Uttapam"

By

 


Hello readers,

     Today I am here to share you the process of famous south Indian delicacy "Uttapam". This is a type of dosa from South India. Tamil Nadu belives that serving food to people is like a kindness to the humanity. The classic breakfast of a Tamil resident consists of Idli ,Dosa or  Uttapam mostly accompanied by a Sambar or curd during special occasions. Uttapam is also a type of dosa which is crunchier and crispier than a regular dosa. This is more like a pan cake with different toppings.

Ingredients:-

1. Whole Black Gram ( urad dal)- 1/2 cup.

2. Perboiled Basmati Rice-1cup.

3. Fenugreek seeds (methi seeds)- 1/4cup.

4. Thick flattened Rice (Poha)- 2tbsp.

5. Salt-To taste.

For Toppings:-

1. Ghee/Butter- 2tbsp.

2. Onion- 1medium(chopped).

3. Green and red bell pepper-1cup(chopped).

4. Tomato- 1small(deseeded & chopped).

5. Carrot- 2tbsp(grated).

6. Green chilies-2(chopped).

7. Coriander leaves-2 tbsp(chopped).

8. Curry leaves- 6-8(chopped).

9. Chat Masala- As required.

Preperation Method:-

Step 1-  Take a bowl. Add urad dal and methi seeds. Rinse several times, soak into sufficient water for 4-5 hours.

Step 2- Take another bowl. Rinse perboiled rise and soak it for 4-5 hours.

Step 3- Now rinse poha for several times and soak for 30minutes before blending.

Step 4- After 4-5 hours, drain water from dal and methi and transfer them to a mixer grinder jar along with poha. Add little water to make a thick batter. Blend until frothy. Transfer into a bowl.

Step 5- Now drain water from rice and blend it until smooth. The batter must be of thick consistency. Once get the smooth texture, transfer in the dal and methi mixture.Mix both the batter with spatula gently. Cover and keep in a warm place for 8-12 hours.

Step 6- After 8-12 hours batter will be doubled in size. Add salt and give a nice mix. If the batter became very thick can add little water at this stage to maintain the proper consistency.

Step 7- Now Place a non-stick griddle pan on medium flame. Heat it well.

Step 8- Pour the batter a ladle of batter on the hot pan. Lower the pan. Now spread chopped onion, mixed chopped bell pepper, carrot, chopped curry leaves, chopped green chilies, chopped tomatoes and chat Masala.

Step 9- Sprinkle ghee (clarified butter) towards the edges and over the toppings.

Step 10- When the base firmed well,flip uttapam and cook on the other side, until it is cooked well. Cook on medium flame.

Step 11- Cook the toppings as desired. Transfer into the serving plate. Follow the same for the remaining.

Step 12- Serve hot with Chutney or Sambar.

## Thank you friends for reading my recipe and your support 😊♥️🙏🇮🇳


image credit: source

Labels:

Comments

Post a Comment

Last week's top

Royal Mughlai Cuisine- "Nalli Nihari"

By
  Hello readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...
Post a Comment
Read more

Hong Kong Chicken Pan- fried noodles

By
  image credit Hello readers,       Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles".  Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...
Post a Comment
Read more

Yakhni Pulao

By
Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....
Post a Comment
Read more