Uttappam Pizza

About Uttappam Pizza

Uttapam Pizza is a delightful fusion dish that combines the savory flavors of Uttapam, a popular South Indian pancake, with the tempting appeal of a pizza. This innovative culinary creation seamlessly blends the traditional elements of Uttapam with the universally loved characteristics of pizza, resulting in a unique and delicious gastronomic experience.

The base of Uttapam Pizza is crafted from a batter made with fermented rice and urad dal, akin to the traditional Uttapam preparation.

This batter is spread onto a hot griddle to form a thick, pancake-like base. What sets Uttapam Pizza apart is the incorporation of a medley of vibrant and flavorful toppings inspired by both South Indian and Italian cuisines.

Typical toppings for Uttapam Pizza include a luscious spread of tangy tomato sauce, finely diced vegetables such as bell peppers, tomatoes, onions, and green chilies, as well as a generous layer of grated cheese.

The combination of these elements adds a burst of colors, textures, and tastes to the dish, creating a harmonious blend of spicy, tangy, and cheesy notes.

Uttapam Pizza is often baked or grilled until the cheese is melted and bubbly, and the edges of the Uttapam base turn golden brown. The result is a mouthwatering marriage of South Indian and Italian flavors, where the soft and spongy Uttapam base serves as a perfect canvas for the vibrant toppings, making each bite a symphony of tastes and textures.

This innovative dish not only showcases the diversity of Indian cuisine but also offers a creative twist to the beloved pizza. Uttapam Pizza is a testament to the culinary ingenuity that arises when traditional recipes are reinvented and combined to create something entirely new and exciting for the taste buds. Whether enjoyed as a snack, appetizer, or main course, Uttapam Pizza promises a delightful and satisfying culinary experience that brings together the best of two distinct culinary worlds.

Ingredients

• Semolina (rawa) 1 cup
• Rice flour ½ cup
• Refined flour ¼ cup
• Salt to taste
• Oil to shallow fry
• Topping
• Medium tomatoes, chopped 2
• Medium green capsicum, chopped 1
• Medium onions, chopped 2
• Button mushrooms, chopped 4
• Fresh coriander leaves, chopped 2 tsps
• Mozzarella cheese, grated 2 cups

How to Make Uttappam Pizza (Stepwise Photos)

1. Take semolina in a mixing bowl, add rice flour, refined flour and 4 cups     water and whisk till you get a thick and smooth batter. Add salt and mix well. Let the batter rest for 15 minutes.
   
2. Meanwhile, chop onions, tomatoes, capsicum and coriander.
   
3. Heat a non-stick dosa tawa, great it with ½ tsp oil. Pour a ladle full of batter and spread it into a thick round uttappam.
   
4. When the underside is light golden, flip, spread the tomatoes, green capsicum, onions and coriander leaves and cook till the other side is almost done.
   
5. Sprinkle cheese, cover and cook till the cheese melts. Make more pizzas in the same way.
   
6. Transfer onto serving plates and serve hot with green chutney, coconut chutney and garlic chutney.
   

Method

1. Take semolina in a mixing bowl, add rice flour, refined flour and 4 cups water and whisk till you get a thick and smooth batter. Add salt and mix well. Let the batter rest for 15 minutes.
2. Heat a non-stick dosa tawa, great it with ½ tsp oil. Pour a ladle full of batter and spread it into a thick round uttappam.
3. When the underside is light golden, flip, spread the tomatoes, green capsicum, onions, mushrooms and coriander leaves and cook till the other side is almost done.
4. Sprinkle cheese, cover and cook till the cheese melts. Make more pizzas in the same way.
5. Transfer onto serving plates and serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps