Uttapam Recipe

 uttapam

 

material:

 • Thick rice - 300 grams ( 1.5 cups )

 • Urad dal - 100 grams ( 1/2 cup)

 • Salt - as per taste ( 1 tsp)

 • Baking soda - half a teaspoon

 • Tomatoes -2-3 medium sized

 • Rai - 2 tsp

 • Oil - 2-3 tbsp

 process:

 • Clean the lentils, and wash and soak them in water for 4-5 hours.

 • Grind the soaked lentils finely with a mixer, and take it out in a vessel, grind the rice lightly coarsely and take it out in a vessel containing lentils and add salt and baking soda to the paste, mix it well.

 • The mixture should be so thick that it does not fall on the side when it is dropped with a spoon.  Now keep this mixture covered for leavening (in summer days yeast is ready in 12 hours, and in winter days yeast is ready in 24 hours).

 • The mixture has already doubled in size, stir the mixture with a spoon, the mixture is ready to make uttapam.

 • In the same way, the mixture is prepared for making dosa and idli.

 • Cut tomatoes into small pieces.

 • Heat a non stick tawa, put 1 tsp oil on the tawa, put 2 pinch mustard seeds.  After the mustard seeds crackle, take 2 spoons of the mixture from the mixture, put it on the pan and spread the mixture into a thick round about 5-6 inches in diameter, put 2 tbsp tomatoes on the top, and press lightly with the spoon so that they stick.  Yes, now pour some oil around the uttapam with a spoon, pour some oil on it also.

 • Cover the uttapam with a plate on low gas and let it cook till the bottom surface becomes light brown.

 • In about 2 or 3 minutes, the lower surface of the uttapam becomes brown after roasting.  Flip the uttapam with the help of a ladle, and cover and roast the other surface on low flame for 2 minutes till it becomes light brown.  Your uttapam is ready to eat.  All the uttapams are to be made in the same way.

 • Serve and eat hot with uttapam, peanut, coconut chutney, green coriander chutney or sambar.