Uttapam is one of the most loved Indian breakfasts with its origins in the southern parts of the country. It is a light, healthy, and flavorful dish. It is thicker in texture, unlike dosa and is made up of semolina or ‘sooji’.
Let’s see how you can make it under 15 minutes!
Ingredients
- 1 cup sooji (rava/semolina)
- 1 cup curd (slightly sour works best)
- ½ cup water (adjust as needed)
- Salt to taste
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 green chili, finely chopped
- 2 tbsp capsicum, finely chopped
- 2 tbsp grated carrot
- 2 tbsp fresh coriander leaves, chopped
- ½ tsp eno (fruit salt) OR ¼ tsp baking soda (for fluffiness)
- Oil or ghee for cooking
Method:
Step 1: Mix sooji and curd in a bowl, add water to smooth and adjust the consistency of the batter.
Step 2: Cover the bowl and keep it overnight at room temperature for slight fermentation.
Step 3: Next morning, add more water accordingly to adjust the thickness of the batter. Make sure it is not too thick or too thin in consistency.
Step 4: Mix onion, tomato, chilli, capsicum, and coriander in a small bowl. Mix them properly with the batter.
Step 5: Just before cooking the uttappam, add Eno or baking soda and mix gently. The batter will become airy and fluffy.
Step 6: Heat some oil in a pan. Pour a ladleful of batter and spread it in a thick circle.
Step 7: Drizzle some oil drops on the edges and the surface of the poured batter.
Step 8: Cover the pan with a lid or plate for 1-2 minutes on medium flame.
Step 9: Uncover the pan, flip the uttapam to the other side and let it cook for another 1-2 minutes.
Step 10: Cook the uttapam until golden-brown and serve with green chilli and coconut chutney or ketchup. Enjoy!
