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About this recipe: An uttappam is a type of set dosa, You can put as many or as few vegetables as you like on it. This recipe below is the way I like it. Serve with Idli chutney.

Susmita Washington, United States

Serves: 6 

  • 1 cup urad dal (skinned split black lentils)
  • 2 cups uncooked white rice
  • salt to taste
  • 1 pinch soda bicarbonate
  • 2 onions, chopped finely
  • 3 carrots, grated
  • ½ bunch coriander leaves, chopped fine
  • 4 green chillies, chopped into thin rounds
  • 1 cup coconut, grated
  • oil

Prep:20min  ›  Cook:30min  ›  Extra time:1day soaking  ›  Ready in:1day50min 

  1. Soak dal and rice for at least 4 hours or preferably overnight.
  2. Grind the dal and rice mixture. Make sure to grind well. You want the mixture to be very smooth. Add salt. Pour the batter into a large bowl, cover and leave it in a warm place to ferment. If it is winter, keep near a heater or in the oven (turned off).
  3. When you are ready to make uttappams, take out some batter in a separate bowl. Take a small pinch of soda bicarb, add to ½ teaspoon water and mix in the batter. This makes the uttappams very fluffy.
  4. Heat 1 teaspoon oil on a tawa. Add a one or two ladles of batter on top and spread into a circle. Cover with a lid and let cook for a few minutes till set. Now sprinkle the onion, green chillies, carrots, and coriander leaves on top. Add some oil and flip over gently. Let it cook for a few minutes on the other side. Flip back (topping side up) on a plate. Garnish with some fresh coconut and serve.

See it on my blog

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