If you have the batter ready it is a very easy task. The accompaniments that goes well with uthappam are chutney , sambhar,Gun Powder or even Tomato Sauce
My daughter's favourite, i juggle with a variety of ingredients for toppings like bell-pepper, olives,cashewnuts and even pineapples to please her.
She calls it Dosizza - The South Indian Pizza
My recipe for the day is Onion - Cheese Uthappam with grated carrots
Ingredients (For the Batter)
- Parboiled Rice (Idli Rice/Puzhungal arisi) - 2 cups
- Raw Rice - 2 cups
- Urad Dal -1 cup
- Fenugreek Seeds - 1 tbsp
- Salt - to taste
Ingredients (For the Uthhappam)
- Onion - 2 (finely chopped)
- Green Chillis - 2 to 3 - to taste (finely chopped)
- Grated Carrots - 1 cup
- Coriander Leaves - 1 cup (finely chopped).
- Curry Leaves - a few (julienned)
- Grated Cheese - as required
Wash and soak the rice and and urad dal along with the fenugreek seeds seperately overnight. Grind them to a thick batter and allow it to ferment for at least 8- 10 hours. This is the basic batter for making Idlis . You can water down the batter sufficently to make crisp dosas.
Adding fenugreek seeds is not only healthy but also aids the fermentation of the batter.
Now for the Uthappam---
The batter after fermentation can be used immediately for making uthappam, but for the unique taste, sour batter works wonders. I usually make uthappams after the batter is 3-4 days old !!
Heat an iron girdle (Dosai Kal) or a Non Stick Pan . Once it is hot pour a ladleful of the batter and spread it thickly across.
Quickly add the chopped onions, green chillis, coriander and curry leaves. Sprinkle the grated carrots over the top. Add oil around the pancake and let it cook with a closed lid for 2-3 minutes on a low-medium flame.
Once cooked, gently flip over the other side and allow it to cook. The lightly scorched toppings make for an aromatic and lovely finish.
Take off flame and add the grated cheese all over. Serve hot with accompaniments of your choice.