Most Popular

Indian Nose Rings : Adorning Nos...

The Taste of Rajasthan - Dal, Ba...

The Exceptional Pune Warriors Ch...

East Mumbai's Hottest Upcoming R...

Daadi Maa ke Nuskhe - Home remed...

How To Eradicate Poverty: What I...

BIGG BOSS - Season 2 starts with...

India's Education Guru - Dr. Sar...

A tour to the 7 Unique Temples i...

5 Differences Between Draft Lokp...

A List of Medical Colleges in Pune

Amitabh Bachchan had a Heart Att...

The Only 7 Cars in Rs.70 - 80 La...

Guwahati, India: City Guide and ...

Papri Chaat! The Crispy, Tasty a...

Uttapam / Uttappa - The Indian Pizzas

by: Bharat Darshan

Uttapam is a popular dish originated in South India. It is also referred to as Uttappa. It is a rice based dish often consumed as breakfast or evening snack. Many people call it Indian pizza or Indian pancakes. The batter is made from rice and black lentil(black gram dal) that is rich in protein. Dosa batter and Uttam batter are similar but differ in consistency. Uttapam batter is little more thick than dosa batter.

A thick layer of the batter is spread over the cooking plate (tawa). Then, you can sprinkle chopped vegetables of your choice and cover it for about 2 - 3 minutes with the help of a lid or a plate. Put some oil on top and turn upside down and cook for another 2 minutes.

Recipe for Rawa Uttappa:
Ingredients:

2 cup semolina (sooji)

1 cup sour curd (khatta dahi)

1 tsp salt (namak)

1/2 tsp red chilly powder (lal mirch)

3 onion (pyaj)

2 tomato (tamatar)

1 piece ginger (adrak)

2 green chilly (hari mirch)

oil for cooking

1 tsp coriander leaves (dhania patti)

Method:

Mix dahi, namak and sooji with 1/2 cup water.

Cover it and leave for 2 hours.

Finely chop adrak, pyaj, hari mirch, tomato and dhania.

Mix lal mirch in batter. If you do not want to add lal mirch leave it.

Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier and crispy.

Image credit: http://2.bp.blogspot.com/_4KsVoqwKR1o/RknS5y2rHnI/AAAAAAAABds/2-wEK63nTiM/s400/IMG_4241.jpg

Rice and Urad Dal Uttappa:
Ingredients:

Batter (1:3 ratio of urad dal and rice)

1 Tomato

1 small Onion
- 1 bunch of fresh Coriander leaves
- Little broken Cashewnut or Putna or both
- 1 or 2 Green Chillies
Method:
- Put them all in a small chopper and cut them very fine
- In a cup of batter, mix all of it and add little salt.
- Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) and cover the pan for a while. Fire should be between medium and low. When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula.
- Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp. Serve with sambar and coconut chutney
- Batter is made up of 1 portion of urad dal and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.