Plain Uttapam is a thick, pancake-like South Indian dish made from fermented idli or dosa batter. Unlike crispy dosas, uttapams are soft and spongy, typically topped with vegetables, but the plain version is simple and delicious as well, with a slightly tangy taste due to fermentation. It’s often served with chutney and sambar.
Ingredients:
2 cups idli or dosa batter (store-bought or homemade)
1-2 tsp oil or ghee for cooking
Salt to taste (if not already in the batter)
Instructions:
1. Prepare the Batter:
If you’re using homemade idli/dosa batter, ensure it's fermented. If the batter is too thick, add a little water to bring it to a pancake-like consistency.
2. Heat the Pan:
Heat a non-stick tawa or griddle over medium heat. Grease it lightly with oil or ghee.
3. Spread the Batter:
Pour a ladleful of the batter onto the tawa and spread it gently in a circular motion to make a thick, pancake-like shape (about 1/4 to 1/2 inch thick). Unlike dosa, uttapam is not spread thin, so it remains fluffy and soft.
4. Cook the Uttapam:
Drizzle a little oil or ghee around the edges and on top of the uttapam.
Cook on medium heat until bubbles form on the surface and the underside turns golden brown (about 2-3 minutes).
5. Flip and Cook:
Flip the uttapam carefully and cook the other side for another 2-3 minutes, until golden and fully cooked.
6. Serve:
Once done, remove the uttapam from the pan and serve hot.
Enjoy it with coconut chutney, tomato chutney, or sambar.
Tips:
Consistency: Ensure the batter consistency is slightly thicker than dosa batter to get a fluffy texture.
Optional Toppings: If you wish to add toppings like onions, tomatoes, green chilies, or coriander leaves, sprinkle them on top before flipping the uttapam.
Plain Uttapam is a simple yet satisfying dish with a soft, spongy texture that absorbs the flavors of the chutneys or side dishes served with it. It's a great option for breakfast or a light dinner.