Bread Uttappam

About Bread Uttappam

Ingredients

• White bread 10 slices
• Semolina 1 cup
• Refined flour 1 cup
• Salt to taste
• Yogurt 1 cup
• Oil to cook
• Topping
• Oil 1 tbsp
• Medium onions, finely chopped 2
• Fresh coriander leaves, finely chopped 2 tbsps + to sprinkle
• Cherry tomatoes, sliced 8 to 10
• Fresh coconut, scraped to sprinkle

How to Make Bread Uttappam (Stepwise Photos)

Method

1. Trim the edges of bread slices and soak the centre portion of the slices in a bowl of 1 cup water. Squeeze out excess water from and put into another bowl.
2. Take semolina in a mixing bowl, add refined flour, salt and yogurt and mix well. Add the soaked bread pieces and blend this mixture in a blender. Transfer the batter into the bowl.
3. To make the topping, heat oil in a non-stick pan, add onions and saute till golden brown. Add coriander leaves and cherry tomatoes and mix well. Cook till tomatoes soften.
4. Heat 1 tsp oil on a non-stick tawa, pour a ladle full of the batter and spread into a thick uttappam.
5. Spread some cherry tomatoes on top and cook for 2-3 minutes or till the underside is done. Flip and cook for 2-3 minutes.
6. Turn over again, sprinkle coconut and coriander leaves and transfer onto a serving plate.
7. Make more uttappams in the same way and serve hot.

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