Masala Wheat Uttappam
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: South Indian
Key Ingredients:
Whole wheat flour (atta)
Rice flour
Split skinless black gram (dhuli urad dal) flour
Split skinless green gram (dhuli moong dal) flour
Low fat cottage cheese (paneer)
About Masala Wheat Uttappam
Table of Contents
Crisp and delicious,
the toppings add useful nutrients to these uttappams
- Whole wheat flour (atta) 2 cups
- Rice flour 2 tbsps
- Split skinless black gram (dhuli urad dal) flour 2 tbsps
- Split skinless green gram (dhuli moong dal) flour 2 tbsps
Step 1.Take wheat flour, rice flour, black gram flour, green gram flour in a mixing bowl, add sufficient water and whisk into a thick batter. Let it rest for ½ hour.
Step 2.Heat 1 tsp oil in a non-stick pan, pour a ladle of batter into a round uttappam, and cook till the underside is golden. Spread cottage cheese, onion, green chilli, tomato, coriander leaves and green peas and turn it over. Cook till the other side is done. Insert the tip of a knife, if it comes out clean the uttappam is cooked. Cook more uttappams with the remaining batter.
Read MoreIngredients
- Whole wheat flour (atta) 2 cups
- Rice flour 2 tbsps
- Split skinless black gram (dhuli urad dal) flour 2 tbsps
- Split skinless green gram (dhuli moong dal) flour 2 tbsps
- Oil to cook
- Low fat cottage cheese (paneer), grated 1 cup
- Medium onion, finely chopped 1
- Green chillies, chopped 1 tsp
- Medium tomato, finely chopped 1
- Fresh coriander leaves, chopped 1 tbsp
- Green peas, blanched 2 tbsps
How to Make Masala Wheat Uttappam (Stepwise Photos)
Method
- Take wheat flour, rice flour, black gram flour, green gram flour in a mixing bowl, add sufficient water and whisk into a thick batter. Let it rest for ½ hour.
- Heat 1 tsp oil in a non-stick pan, pour a ladle of batter into a round uttappam, and cook till the underside is golden. Spread cottage cheese, onion, green chilli, tomato, coriander leaves and green peas and turn it over. Cook till the other side is done. Insert the tip of a knife, if it comes out clean the uttappam is cooked. Cook more uttappams with the remaining batter.
- Transfer them onto individual serving plates, garnish with a little cottage cheese and serve immediately.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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
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