Sunday, 28 April 2013

Vegetable Uttappam (South Indian griddle cakes)

Uthappams make a great and balanced part of breakfast. It is made with dosa batter. It is quick and easy to make as well with left over dosa batter. More than idlis and dosas kids tend to like uttappam due to the attractive colours which is great since they will get to enjoy fresh veggies :) I had made dosa batter two days ago and had a little bit of it left over this morning. So with a little fresh veggies, we had a yummy and healthy breakfast. Instant Uttappam mixes are available, however, I am not sure what additional ingredients are added to keep them good. I prefer to make my own dosa batter and use it. This way I can make, idlis, dosas and uttappam with the same batter :)

For the dosa batter you will need:
1 cup white rice
1 cup parboiled rice
3/4 cup urad dhal (preferably skinned whole)
salt to taste

For the uttappam (any combination of the following):
sweet peppers chopped fine
carrots grated
cabbage grated/shredded
onion chopped fine
sweet corn
fresh green chillies chopped (for adults)
corriander coarsely chopped

Soak rice and dhal separately and grind each of them separately into smooth batter in a food processor/blender/wet grinder. Mix them together with salt and let it ferment over night. In my case, it takes around 12-15 hrs in the oven with just the light on. Now your batter is ready to make dosa/idli/uttappam.

For dosa, lightly grease a skillet and make a think pancake out of the batter. For idlis, steam-cook the batter.

For uttappams, lightly grease a skillet, heat it to low heat and make a thick pancake (much like the American ones) with the batter.

Add the veggie topping you wish

and cover and cook for 2 mins.

When the top looks cooked and dry, flip over to the next side and cook for another 2 mins.

Serve warm with your favourite chutney and/or sambar.

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