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

Echor Chingri (Jackfruit with Prawns)

By
  Dear friends,      Today I am here to share with you a famous Bengal Cuisine "Echor Chingri"( raw Jackfruit with Prawns). Did you know friends the benefits of raw jackfruit? You will be surprised to know the benefits of raw jackfruit. Which is popularly known as 'Kathal', it is not just sumptuous but offers a staggering nutritional profile. It is high in protein and very unusual for a vegetable, but raw jackfruit is one of those rarities that contains 3g of protein per cup. While that isn't as much as an egg or lean meat. It's still fabulous as far as veggies go! Jackfruit is contain low calorie, while it is fibre rich and lesser calories than most carby veggies like potatoes or beets, as well as grains.      It helps to boosts immunity, as it contains vitamin C, which in turn helps boost the body's immunity and prevents dieses. It also has anti- inflammatory properties, which keeps a vast number of aliments ranging from arthritis to stomach pro...
Post a Comment
Read more

Chicken Egg Devil

By
  image: Chicken Egg Devil Hello friends,      Today again I came with an exotic snack recipe "Chicken Egg Devil". In Bengal this dish is popularly known as 'Dimer Devil's and it's a famous snack. Devil egg originated in 'Rome', probably in 13th century. They were traditionally served as first course. This dish is also popular in 'Europe' and in 'North America'. So let's start making ''Chicken Egg Devil". Ingredients:- 1. Hard boiled eggs- 4 pieces. 2. Boiled potatoes-2 large(mashed). 3. All purpose flour-2 tbsp. 4. Chicken mince- 200 gm. 5. Vegetable oil-As per requirement (for deep frying devils). 6. Onion paste- 1 tbsp. 7. Garlic paste-1 tsp. 8. Ginger paste-1 tsp. 9. Salt- To taste. 10. Turmeric powder-1/2tsp 11. Green chili paste- 1tsp. 12. Bread crumbs- As per requirement (to coat devils). Whole spices:- 1. Bay leaf- 1(whole). 2. Green Cardamom- 2-3 pods(whole). 3. Cinnamon stick-1/2 inch. 4. Black pepper corns- 10-12...
Post a Comment
Read more

Gajar ka halva (carrot custard)

By
  Hello readers,      Today I am here to show you the process to make "Gajar ka halva"(carrot halwa). Before that would like to share you the story behind the dessert. According to food historians the halwa is an old as the hills and has its roots sometimes in 3000 B.C.E. Many food historians claim that the first known recipe of halwa appeared in the 13th century Arabic kitab(book) al-Tabikh(the book of dishes) written by Muhammad ibn al-Hasan Ibn-al-Karim. It was rechristened as halva in Sanskrit, halwa in Egypt, Makedni kos Halvas in Greece, halvah in Hebrew,hilwa in Arabic, helva in Turkey and halva here in India. Hope you like the information! Ingredients:- 1. Carrot- 500g.(young tender) 2. Milk- 2cups. 3. Sugar- 3/4 cup 4. Cardamom powder- 1/2tsp. 5. Ghee (clarified butter)- 1/2cup. 6. Mixed nuts- 1/2 cup(pistachios, cashews, almonds) 7. Raisins- 2tbsp. 8. Khoya(Mawa)- 1/2 cup(grated). Preparation Method:- Step 1- First rinse carrots under running water and peel...
Post a Comment
Read more