#uttapam

[morethansalad]

Mushroom Uttapam (Vegan)

an instant version of the fluffy, fermented golden-brown variation of dosa that is a hit for brunch, especially when paired with peanut chutney

[carnelianmeluha]

Dosa | Idli | Uttapam | Coconut Chutney | South Indian Food

I was craving South Indian food recently and fermented some rice and skinless black lentils batter to make dosas, idlis, and uttapams. The fermentation took forever because it's cold, so I had to use my heating pad and that helped a lot. I did not have pigeon pea lentils, so couldn't make sambar dal. But the coconut chutney was delicious. I have set some batter to ferment tonight and will make dosa with sambar this time. I also bought a new idli stand steamer and can't wait to test it. Dosa and idli are my favorite things to eat.

[booksbluegurl]

Top 5 comfort food/drink

Ooo i like this one

1. Drink: Roohafza (i drank 3 glasses of it today) and coffee

2. Uttapam (i learnt how to make Uttapam and i often make thin ones, like these)

3. Pastaaaa (i have been obsessed with pasta since 2022)

4. Puri sabzi and paratha (This is dream Thali💗)

5. Maggi (of course)

[nycbento]

Dosa attempt: Worse than I hoped, better than I deserved.

This took place over two days – the first for soaking and grinding the rice and pulses for the batter. Then at night, it dawned on me that the last thing I'd want to do if I was hungry in the morning was make all the ancillary parts of a dosa - the potato filling, the lentil/vegetable stew (sambar) and the coconut/coriander dip (chutney).

I made most of it; so in the morning I’d just have to do finishing touches on the sambar, reheat the filling and make the dosa.

It's so like me to be interested in a cuisine with a zillion moving parts.

Here’s how it went, by parts:

Fermentation: Dosa batter, made of urad dal and rice ground separately, ferments even in dry and not warm NYC. Alternating between my radiator and the counter near my stove, it took about 15 hours.

Sambar powder: Instead of kashmiri chilies I used a mix of about 2 parts smoked paprika, 2 parts Aleppo pepper and 1 part cayenne. If it wasn't an exact switch I liked the smoke and heat level (mild kick) a lot.

Sambar: Surprisingly good from the recipe I followed, the powder and having tamarind pulp on hand helped. Drumsticks, an Indian vegetable I found at a huge grocery of almost Dickensian disorganization 15 minute’s walk from me, are very authentic and fibrous. Next time I'll put in green beans instead.

Green chutney: A great use for cilantro stems. And one serrano chili (not even, about 3/4) is plenty for me, thanks.

Potato masala filling: Delicious but I made minor changes for my own taste - adding a bit of chopped tomatoes, also some toasted cumin and coriander powders at the end.

Dosa itself: It's like pancakes, the first ones are testers. I had the batter too thick - it needs to be like crepe batter, about the consistency of light cream. It was also a little terrifying because mine seemed to be both disintegrating and sticking to the griddle at the same time. But I got the first one done, and went on to the second.

That was a near-disaster that I pulled from the jaws of defeat. I spread it out too thick and waited a few seconds to try and fix. HUGE MISTAKE, unless you want that thicker pancake, which is called an uttapam. This batter sets in seconds, you need to spread it as you pour.

Barely thinking, I tried spreading, only to have the batter stick to my spoon in lumps. Then I tried scraping away the excess. That worked - and I recalled one of the nice Indian ladies on the videos I watched said that was OK.

My dosa tasted good and crispy, but they were too small to eat with my hands and dipping without making a godawful mess. I had to resort to a spoon.

I had more filling and tried this for breakfast later in the week. I thinned out the batter but to my profound chagrin, the second attempt was worse. Using the batter for uttapam (a thicker pancake with chopped vegetables scattered on top) went well. Using the batter for idlis (spongy madeleine- like buns) did not. I need the specific idli molds, jerry-rigging with small bowls did not work. I’m going to have to go after all of this again.

[indianbayleaf]

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If you cannot compromise on flavors and want to taste authentic South Indian food in Canada, visit Indian BayLeaf.

[yfukuoka]

‪【＊＊＊＊日目】2019-04‬-30 パニヤラムの生地が余っていたので、ぜんぶウタパムにして焼きました。 ＠自宅 _______________________________________________________ . #Uttapam . 友人のインド土産スーパーマルチパン（ウタパム専用パン）が大活躍。４枚同時に焼けます♪どんどん焼けてどんどん楽しい♪ . 平成さいごの朝ごはんは、楽しいティファンでした♪ . _______________________________________________________ 🇮🇳 #breakfast #south #india #tiffin #spice #curry #カレー #毎日カレー #インド #スパイス #フクドローン #ふくすたぐらむ #ティファン #ティファニーで朝食を https://www.instagram.com/p/Bw9v9XCB6PK/?utm_source=ig_tumblr_share&igshid=2qas0eiejt4m

[notglot]

Masala Uttapam is a South Indian savory pancake made with a mixture of rice flour, urad dal flour, and semolina. It is topped with a flavorful mixture of onions, tomatoes, green bell pepper, and spices. This dish is a popular breakfast option and is typically served with coconut chutney, tomato chutney, or sambar.

Ingredients: 1 cup of rice flour. 1/4 cup of urad dal black gram flour. 1/4 cup of semolina rava. 1/2 cup of finely chopped onions. 1/2 cup of finely chopped tomatoes. 1/4 cup of finely chopped green bell pepper. 1/4 cup of finely chopped cilantro. 1-2 green chilies, finely chopped adjust to taste. 1/2 teaspoon of cumin seeds. Salt to taste. Water as needed. Cooking oil for greasing and frying.

Instructions: In a large mixing bowl, combine rice flour, urad dal flour, and semolina. Add water gradually and mix to form a smooth batter with a dosa batter-like consistency. Let it rest for 15-20 minutes. Add finely chopped onions, tomatoes, green bell pepper, cilantro, green chilies, cumin seeds, and salt to the batter. Mix well. Heat a non-stick griddle or tava over medium heat. Grease it with a little cooking oil. Pour a ladleful of the batter onto the griddle and spread it in a circular motion to form a thick pancake-like uttapam. Drizzle some oil around the edges of the uttapam and cook until the bottom turns golden brown and crisp. Flip the uttapam and cook the other side until it's also golden brown and cooked through. Remove the masala uttapam from the griddle and repeat the process with the remaining batter. Serve hot with coconut chutney, tomato chutney, or sambar. Enjoy your delicious Masala Uttapam!

Prep Time: 15 minutes

Cook Time: 20 minutes

country house quilting

[recipesmarketplace]

Rava Uttapam Recipe | Instant sooji uttapam

Rava uttapam Recipe | Instant suji uttapam recipe | Sooji uttapam with detailed photo and video recipe. An extremely popular south indian dosa variety made with semolina and vegetable toppings. It is an ideal morning breakfast recipe which can be made instantly without the hassle of fermentation and grinding. It tastes great when served with a choice of spicy chutney, but it also tastes amazing…

Rava Uttapam Recipe | Instant sooji uttapam