People all around the nation enjoy the traditional South Indian morning meal known as uttapam. This adaptable meal has a light and fluffy texture since it is built of a fermented batter of rice and lentils. Uttapam is a healthy choice to start your day because it is not only tasty but also nutrient-rich. We’ll walk you through the steps of preparing uttapam at home in this blog article. So let’s explore the world of delicious uttapam!
Uttapam
Undoubtedly, a delicious breakfast option is uttapam, with its soft and fluffy texture and a rush of flavours from the toppings. You can simply make this traditional South Indian meal at home by following the detailed directions in this blog article. So, to start your day off on a delightful note, embrace the flavours of the South and tuck into a plateful of scrumptious uttapam!
Equipment
- Blender or Wet Grinder
- Large Bowl
- Skillet or Griddle
- Ladle
- Spatula
- Knife and Chopping Board
- Measuring cups and spoons
- Clean Cloth or Plastic Wrap
Ingredients
For the batter:
- 2 cup cups of rice (any variety)
- ½ cup cup of urad dal (skinned black gram)
- 1 tablespoon of fenugreek seeds (optional)
- Water (for soaking and grinding)
- Salt (to taste)
For the topping:
- Finely chopped onions
- Chopped tomatoes
- Chopped green bell peppers
- Grated carrots
- Chopped coriander leaves
- Finely chopped green chilies (optional)
- Grated coconut (optional)
Instructions
Step 1: Soaking the rice and lentils
- Rice, urad dal, and fenugreek seeds (optional) should all be combined in a dish.
- Under running water, thoroughly rinse the mixture.
- The ingredients should be covered with water, and then they should soak for four to six hours or overnight.
Step 2: Grinding the batter
- Rice, dal, and fenugreek seeds should all be drained.
- Add a blender or wet grinder to them.
- To get a smooth batter, blend them all together. As required, gradually add water.
- The batter's consistency should be comparable to that of pancake batter.
- Transfer the prepared batter to a large bowl.
Step 3: Fermentation
- Mix the batter thoroughly after adding salt.
- Put a fresh piece of fabric or plastic wrap over the dish.
- In a warm location, let the batter ferment for about 8 to 10 hours or overnight.
- The batter will become airy and more voluminous during the fermentation phase.
Step 4: Making Uttapam
- Gently mix the batter once it has fermented.
- On medium heat, preheat a nonstick, cast-iron, or griddle.
- It should be gently greased with ghee or oil.
- Pour some batter onto the skillet's centre using a ladle.
- In a circular motion, spread the batter whatever thick or thin you desire.
- Spread out the uttapam equally with the preferred toppings (onions, tomatoes, bell peppers, carrots, chillies, coriander leaves, and shredded coconut).
- Apply a thin layer of ghee or oil to the uttapam's edges.
- Cook for approximately 2-3 minutes, or until the bottom of the skillet turns golden brown, with the lid on.
- Using a spatula, flip the uttapam, and cook for an additional one to two minutes.
- Remove the uttapam from the skillet and place it on a serving platter after both sides are browned and crispy.
Step 5: Serving
- With the remaining batter, repeat the procedure to make additional uttapams.
- Serve the hot uttapams with sambar, coconut chutney, or tomato chutney.
- Enjoy a cup of hot tea or filter coffee while eating the flavorful uttapam.
Video
Notes
Tips and Precautions for Making Uttapam:
- Use the correct rice: Use a type of rice designed especially for dosa and idli, such as parboiled or idli rice, to get the best results. Long-grain or basmati rice should not be used as they could not produce the necessary texture.
- Proper fermentation: Making uttapam batter requires proper fermentation. For uttapams that are light and fluffy, make sure the batter has been fermented well. To speed up the fermentation process, put the batter in a warm area of your kitchen, such as next to a window or on top of the refrigerator.
- Batter consistency: The final texture of the uttapam is greatly influenced by the consistency of the batter. Similar to pancake batter in consistency, it need to be pourable. Uttapams made with too thick batter will be heavy and dense. To reach the ideal consistency, slowly add water while you grind.
- Salt should be properly adjusted, and salt should be added to the batter immediately before fermentation. The fermentation process can be slowed down by adding salt sooner. You can adjust the salt to your preferred taste, but be careful not to add too much as this could result in an overly salty dish.
- Variations and toppings: There are several topping options for uttapam. Try other veggies, such as paneer, bell peppers, spinach, or shredded carrots. For an added kick, you may also mix in some shredded cheese or chilli flakes.
- Before pouring the batter into the skillet, make sure it is heated to the right temperature and greased. A pan that is only moderately heated will guarantee even cooking and avoid sticking. To avoid the uttapam sticking, lightly brush the pan with oil or ghee before adding the batter.
- Maintain the thickness and size: To achieve equal cooking, keep the uttapams at a same thickness and size. This will make it easier to get the ideal golden brown shade and a clean exterior.
- Cook on medium heat: Cooking uttapam on medium heat enables uniform cooking, prevents bottom burning, and ensures that the top is cooked through.
- Flip carefully: Be gentle when flipping the uttapam to prevent shattering it. A broad spatula will make flipping it simple.
- Serve hot: Fresh off the griddle, uttapam is excellent. Serve it right away with a serving of coconut chutney, your preferred chutney, sambar, or both.
History:-
Uttapam’s origins may be found in the Southern area of India, notably in Tamil Nadu and Karnataka. A well-known South Indian morning dish called uttapam is thought to have developed from dosa.
Dosa is a traditional dish from South Indian cuisine that is a thin, crispy pancake made with fermented rice and lentil batter. Uttapam, which has a thicker and softer texture, is regarded as a dosa variant. It is rumoured that it was developed as a means to use up leftover dosa batter.
The Kannada term “uttappa” or the Tamil word “adai,” both of which signify pancake, are the origin of the name “uttapam”. The food’s distinctive flavour and adaptability helped it become well-known.
Urad dal (skinned black gramme) and rice were traditionally combined in a fermented batter to make uttapam. After being pounded, the rice and dal were allowed to ferment over night. By pouring the fermented batter onto a heated griddle or pan and topping it with various toppings like onions, tomatoes, chilies, and other vegetables, uttapam was created. The uttapam was fried until the bottom was golden brown and the toppings were just starting to soften.
Uttapam has changed with time, and individuals have begun experimenting with new toppings and varieties. There are many other uttapam kinds available nowadays, including as cheese, veggie, and masala uttapams, which include spicy potato fillings. Additionally, it has gained popularity as a street food item and is now offered in hotels and restaurants all throughout India as well as abroad.
Beyond South India, uttapam has gained popularity and is today relished by citizens of both the nation and the world. It has become a popular breakfast alternative for many thanks to its distinctive flavours, soft texture, and capacity for customization with different toppings.
