Utappam

This is yet another type of a Dosa.
The base of the Utappam is nothing but the usual dosa batter, but then when we add chopped vegetables or onins & make a thicker version of a dosa we call it Uttappam.
The Uttappam batter should be well fermented and more sour than the usual dosa batter. I usually make Uttappam with the leftover dosa batter.

These are the ingredients for the Dosa batter:
2 cup raw Rice
1 cup Urid dal

1 tab.sp. of beaten rice / poha (soaked along with rice & Urid)
1 tsp. Methi seeds
Salt

Method:

Soak the above ingredients for 4 to 6 hours.Grind to a smooth paste adding little water while grinding.

Add the salt and let it rest to ferment .This will take a few hours or even
over night.

Once it has fermented well keep the batter in the fridge for few hours.Add the fillings* mix well and make thick Dosas.

Sprinkle afew drops of oil on top.
Serve with Coconut chutney / Tomato ketchup or Sambaar.

Filling for the dosa / uttappam

3 Tomatos
2 onion
2 to 4 green chillies
10 to 12 curry leaves
1 tsp.grated ginger
Handful of coriyander leaves
Salt
Few pinches hing/Asefetida
Oil for frying

Method:

Chop finely all the above ingredients and add the hing/ asefetida, ginger, salt and mix well.

Pour onto a hot dosa frying pan and make thick Uttappams.Add a few drops of
oil on top.

Uttappam is ready when the bottom is light brown and the top is off white in color.
Serve hot with coconut , tomato chutney.

Tips:

I usually keep the fermented Dosa batter in the fridge for a few hours before Imix the fillings.
I have noticed when I did this the Uttappams made had small circular depressions & I have often heard people say thats how uttappam should be....
So try this out....

Next week will be about Onion & Cabbage Baje / Pakora,  So keep an eye on my blog!:)