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 Mini-uttapams | |
| Alternative names | Uttappam, oothappam |
|---|---|
| Place of origin | India |
| Region or state | South India ,Tamil Nadu |
| Main ingredients | Rice flour,urad dal |
Anuttapam (oruthapam,uttappam, etc.) is a type ofdosa fromSouth India. Unlike a typical dosa, which is crisp andcrepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil wordsappam andutthia oruttria, meaning "pouredappam", becauseappam is cooked in a round-bottom pan, whereasutthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast ofTamil residents consists ofidli,dosas or uttappams mostly accompanied bysambar andchutney.
It is similar to a dosa, but it has more vegetables and a greater preparation time. It is famous in South India, mainlyKarnataka,Kerala andTamil Nadu.[1]
Uttapam batter is made of a 1:3 ratio ofurad dal andrice. The rice can be a combination ofparboiled rice and a regular variety such as long grain rice, sona masoori etc.,.[1] The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises. With the help of a ladle the batter is spread on a hot pan, generally circular, toppings are spread on it and patted gently. Oil is dripped around it and it is flipped after it turns golden brown. Oil is dripped again, and it is flipped once more to make sure the second surface is baked too. Theuttapam is then ready to be served and eaten.
Uttapams are traditionally made with toppings such astomatoes,onion,chillies,capsicum andcoriander; other common choices are coconut, grated carrots and beets. They are often eaten withsambar orchutney.
Batter is made up of 1 portion of vigna mungo and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. (Boiled rice is not cooked rice but a variety of rice.)
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