Uttappam

About Uttappam

Ingredients

• Split skinless black gram (dhuli urad dal) 1 cup
• Parboiled rice (ukda chawal) 3 cups
• Salt to taste
• Oil as required
• Medium carrots, finely chopped 2
• Medium onions, finely chopped 2
• Medium tomatoes, seeded and finely chopped 2
• Fresh coriander leaves, finely chopped ¼ cup
• Green chillies, finely chopped 1 to 2
• Coconut chutney as required
• Sambhar as required

How to Make Uttappam (Stepwise Photos)

Method

1. Soak pulses and parboiled rice in separate bowls for 4-5 hours.
2. Drain and grind split black gram to a fine batter. Transfer into a large bowl.
3. Drain and grind rice to a slightly coarse batter. Transfer into the same bowl and mix well.
4. Add salt and mix well. Cover and let the batter ferment overnight.
5. Heat a non-stick pan. Drizzle 1 tsp oil and spread evenly with a wet tissue paper.
6. Pour a ladleful of batter and spread it evenly into a round uttappam. Drizzle ½ tsp oil all around.
7. Once the underside is almost done, sprinkle some carrot, onion, tomato, coriander leaves and green chillies. Flip, drizzle ½ tsp oil all around and cook till the other side is similarly done.
8. Cook more uttappams similarly.
9. Transfer them onto serving plates and serve hot with tomato chutney and sambhar.

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