Oct 14, 2011

Plain Uthaappam

Uthaappam is one more South Indian breakfast delicacy. An Uthaappam is much thicker than a dosa, more like an American pancake than a French crepe. You can make it soft or crispy, according to your personal preference.
If you have left over idli batter, this is a breeze to make.

Ingredients for Uthaappam

Idli Batter (look down for  Idli batter recipe) – 4 cup
Oil -                                                        5 tbsp.
For idli Batter:

 Idli rice                                              2 cups
  Urad dal                                           1 cup
 poha                                                 Handful
 For Batter:
  • Soak the idli rice,poha and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
  •  Let it ferment overnight, or keep in a warm place for about 8-10 hours.
Method:
  • Heat the nonstick griddle over medium heat, and add 1 ½ ladleful of batter in the center of the griddle; spread the batter gently, but quickly with the back of the ladle in to a 8” circle.
  • Drizzle ½ tsp. of oil on top and around the Uthaappam. Cook for few minutes  until the bottom is reddish gold.
  • Flip the Uthaappam and cook for 30 seconds on the other side. Your delicious Uthaappam is ready.
  • Serve hot with Coconut chutney and Sāmbhar. 

Plain Uthaappam

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