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    Home » Recipes » Idli | Dosa

    Uthappam Recipe - Dosa Variety

    Published: Apr 2, 2017 · by Nisha

    Jump to Recipe Print Recipe

    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.

    Print
    Uthappam
    Prep Time
    12 hrs
    Cook Time
    15 mins
    Total Time
    12 hrs 15 mins
     

    Uthappam - A Dosa variety is a soft and thick form of dosa loaded with finely chopped small onions and chillies and coriander leaves.

    Course: Breakfast
    Cuisine: Indian
    Servings: 5
    Author: Nisha
    Ingredients
    • 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
    For Uthapam
    • Finely chopped small onions 1, as needed
    • Finely chopped coriander
    • Finely chopped chillies optional
    Instructions
    For Batter
    1. 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.
    2. 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.
    3. Mix both the batter, add salt and leave it overnight for fermentation.
    4. Once the better ferments, store it in the refrigerator.
    For making Uthappam
    1. When you prepare the dosa, bring the batter to room temperature.
    2. Just as you would make dosa, pour the batter in a dosa pan / cast iron pan. It should be slightly thick.
    3. 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.
    4. Then cook on both sides and serve it warm.
    Serving
    1. Serve this with chutney or/and sambhar. Also, milagai podi (spice powder especially for idly/dosa) is an absolute choice.
    Recipe Notes

    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.

    View other "Idli | Dosa" recipes

    • Adai recipe, South Indian lentils dosa ( pancakes )
    • Podi Dosa - Dosa with Milagai Podi
    • Green Uthappam - with coriander leaves and chillies
    • Grilled Corn & Paneer Dosa

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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