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