Uttapam

Ingredients:  

• Dosa Batter – 2 cups (I usually buy the dosa batter from an Indian store) 

• Tomatoes – ½ cup finely chopped

• Onion – 1 cup finely chopped

• Bell pepper – ½ cup finely chopped

• Cilantro – ½ cup finely chopped

• Green chilies – ¼ cup finely chopped

• Carrot – ½ cup grated 

• Cheese – as per desire (optional)

• Oil/Ghee – 1 tablespoon

• Salt – to taste 

Uttapam is a delicious savory pancake with crispy golden edges and a pillowy soft center.  Uttapam is made with fermented rice and urad dal batter, known as dosa batter, and topped with vegetables of your choice.  

Take the dosa batter in a big mixing bowl.  Add water to the batter to make pancake-batter-like consistency.  Add salt to taste (1 teaspoon). 

Heat a pan (cast iron or nonstick) on a medium to low heat and apply a little bit of ghee or oil.  Spread about 1.5 ladles full of batter to form a 6-inch disc.  Once you see bubbles on the top, add in your toppings – onion, tomato, cilantro, bell pepper, green chili, carrots, and press gently.  Tip – Do not overcrowd the top with veggies otherwise Uttapam will get soggy.  Drizzle a few drops of oil or ghee on the side and on the top of Uttapam.  Let it cook for 2 minutes on medium heat to low heat or until the bottom is golden brown.  Carefully flip the Uttapam and allow the top side to cook for 1 to 2 minutes as the onions start to caramelize.  Flip the Uttapam and sprinkle grated cheese at this point.  Take the Uttapam out and serve hot with mint-coriander chutney.