Uttappam Sandwich

About Uttappam Sandwich

Ingredients

• Uttappam batter as required
• Oil to cook
• Topping
• Medium tomato 1
• Medium onion 1
• Medium red capsicum ½
• Medium yellow capsicum ½
• Medium green capsicum ½
• Green coriander-mint chutney as required
• Red chilli and garlic chutney as required
• Tomato chutney
• Medium tomatoes, chopped 4 to 5
• Oil 1 tbsp
• Split skinless black gram (dhuli urad dal) 2 tsps
• Mustard seeds 2 tsps
• Curry leavdes 15 to 20
• Red chilli, chopped 1 tsp
• Garlic, chopped 1 tbsp
• Medium onion, chopped 1
• Red chilli powder 1 tsp
• Turmeric powder ¼ tsp
• Roasted chana dal 2 tbsps
• Salt to taste

How to Make Uttappam Sandwich (Stepwise Photos)

Method

1. For topping chop tomato, onion, red capsicum, yellow capsicum and green capsicum and put into a bowl.
2. To make tomato chutney, heat oil in a non-stick pan, add split black gram, mustard seeds, curry leaves, red chilli, garlic, onion, red chilli powder, turmeric powder, tomatoes, roasted chana dal and salt, mix well and cook on medium heat till the mixture gets chutney consistency.
3. Heat a little oil in a non-stick dosa tawa, pour a ladle of batter and spread into a round uttappam. Cook till the underside is done, flip and drizzle a little oil all around and cook till the other side is similarly done. Cook more uttappams in the same way.
4. For each sandwich, take one uttappam, spread some green chutney over it and place a second uttappam over it. Spread some red chutney over it. Place a third uttappam over this. Spread some chopped vegetables over this. Make more sandwiches in the same way.
5. Place these sandwiches on individual serving plates and serve.

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