7 TASTE UTHAPPAM

 I saw this recipe on Raji's space ( RAK' S KITCHEN) and gave it a try. Thanks Raji! I simply loved the colourful Uthappams and enjoyed every bite of the double faced Uthappam whose crust that was soft and fluffy on one side and crisp on the other. The colourful display of all these Mini Uthapams is certainly a good choice for a breakfast or dinner menu and is both a Visual and Tongue Treat, as well as Kid's Delight.



Preparation Time: 10 mins      Cooking Time : 5 to 6 mins per batch    Source : Raks Kitchen

INGREDIENTS
Idly Dosa Batter ............................................ As required
Shallots............................................................ As required 
Carrots............................................................  As required
Capsicum......................................................... As required
Tomatoes......................................................... As required
Coriander Leaves............................................  As required
Dosai Milagai Podi/ Idly Podi........................As required
Black Pepper Powder.................................... As required
Oil/ Ghee

METHOD
  • Wash the vegetables.Peel the carrots and grate them. Dice Tomatoes and Capsicum.
  • Peel and slice the shallots into thin circles. Wash and chop coriander leaves as required.
  • Keep the Pepper powder and DMP/ Idly Podi ready.
  • Heat the Dosa tawa or a Non stick pan and spoon a small quantity of batter using a small round spoon. 


  • Pour Oil/ Ghee around each one and gently add the toppings on each. Sprinkle the Podis so that it it is evenly spread. Pour little oil or ghee on the toppings also. You can easily make three to four Uthappams in a batch.


  • Now flip the Uthappams gently and pour little more oil. Cook untill the toppings gets firmly fixed and the surface turns a mild golden colour. 
  • Remove the Uthappams from the tawa and serve hot with any Chutney. 


NOTES
  • I always mix Ghee and Oil to prepare Uthappams and Dosa.
  • Do not cook Uthappams on a high flame. It will get charred. Constant and steady heat gives best results.
  • Shredded Paneer, Cheese and Butter are great topping choices.
  • Leftover Sabzi or Stuffing can also be used as a topping. Mushroom Masala tastes great too.
  • Toppings are your personal choice. Use the Idly-Dosa batter on the 4th or 5th day as the ferment will then be perfect for Uthappams. 

Comments

  1. Superb Sowmya, thanks so much for the link love :)

    ReplyDelete
    Replies
    1. My pleasure Raji. I ve tried recipes from your space earlier too. But unfortunately I ve never taken photos of those in the past. Your Seppankizhangu Roast and Cabbage Vadai was a big hit at home.

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It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around.

Happy Cooking
Sowmya

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