Uttapam

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Uttapam

Mini Uttapam

Alternative names Uthappam, Oothappam,

Uthappa

Place of origin India

Region or state South India

Main ingredients Rice flour, urad dal

Cookbook: Uttapam Media: Uttapam

Uttapam is a dosa-like dish from South India made by cooking ingredients in

a batter. Unlike a dosa, which is crisp andcrepe-like, uttapam is a
thick pancake, with toppings cooked right into the batter.

Contents
[hide]

1Preparation
2Other details
3See also
4References
 5External links

Preparation[edit]
Uttapam batter is made of a 1:3 ratio of vigna mungo and rice; the rice should
be a combination of a boiled variety and a variety such as basmati.[1] The
lentils and rice are subsequently ground and fermented. The outer surface is
crisp and the inner layers are like idli.
Uttapam is traditionally made with toppings such as tomatoes, onion, chillies,
capsicum and cabbage mix; other common choices are coconut or mixed
vegetables. It is often eaten with sambar or chutney. It is popular in South
India.

Uttapam from the streets of Varanasi(2007).

Apart from toppings, the uttapam itself can be prepared differently by adding
Kodo Millet, AKA varagarisi in Tamil. The batter for this is prepared by adding
2 cups of Vargarisi for 2 cups of Idli rice and 1 cup of black gram lentils.

Other details[edit]
Uttappam instant mixes are available in the market. A small portion of this is
mixed with water to form a fermented batter. This is then spread evenly on a
cooking pan. It takes about five minutes to cook.

See also[edit]
Appam
List of Indian breads
List of pancakes