This recipe is part of the Breakfast thali that I did in my previous post. Uthappam is a Dosa variety that is soft and slightly thick unlike the regular thin crispy dosa. On top of it, it is loaded with finely chopped small onions and chillies and coriander leaves. This imparts an amazing aroma and flavor. Sambhar and chutney and milage podi are the regular accompaniments for this dish.
Uthappam - A Dosa variety is a soft and thick form of dosa loaded with finely chopped small onions and chillies and coriander leaves.
- 1 Cup Idly Rice
- 1 Cup Pacharisi | Raw Rice normal rice variety, sona masoori
- ½ Cup Ulutham Parupu| Urad dahl
- ¼ Cup Tuvaram Parupu | Toor dahl
- 2 teaspoon Methi seeds
- Salt as needed
- Finely chopped small onions 1, as needed
- Finely chopped coriander
- Finely chopped chillies optional
- Soak both the rice and dahl & Methi overnight or for atleast 6 hours. Then, drain the water (reserve) and grind the dahl to a smooth batter.
- Transfer it to a wide bowl. In the same mixer/grinder, grind the rice. The batter should look smooth but when you touch it, the grains should be slightly felt. This helps in giving a crispier dosa.
- Mix both the batter, add salt and leave it overnight for fermentation.
- Once the better ferments, store it in the refrigerator.
- When you prepare the dosa, bring the batter to room temperature.
- Just as you would make dosa, pour the batter in a dosa pan / cast iron pan. It should be slightly thick.
- Before the batter could dry on top, sprinkle the onion mix covering almost the whole of dosa. With the help of spatula, press it, so that it sticks properly.
- Then cook on both sides and serve it warm.
- Serve this with chutney or/and sambhar. Also, milagai podi (spice powder especially for idly/dosa) is an absolute choice.
To get the authentic taste, try to use the Indian variety small onion. For those outside of India, it will be difficult to source this. The shallot varieties or the small onions available in non Indian store does not match the taste of the Indian small onions. They have a unique flavour.