How to Make Uthappam
For the batter:1. Soak 6 cups boiled rice and 1 cup of urad dal along with one spoon of fenugreek seeds separately for about 3 to 4 hours. 2. Grind rice and dal separately.3. Mix the batter together, add salt, baking soda and leave it over night to ferment4. The consistency of the batter should be thick like idli batter.After the batter is ready, there are several variations of the uthappam that you can try at home. Here are some interesting ones for inspiration. Sour batter: Restaurants in Chennai like Murugan Idli shop and ID make terrific versions of the Uthappam. They tend to make fresh batter (using the above method) but it’s quite common at homes to use dosa batter that has gone slightly sour to make Uthappam. Many people (including me) like the sour dough uthappam especially once you add essential toppings like onion and tomato.
Onion Uthappam: The ‘go to’ uthappam and the one most ordered at restaurants. You could use gingelly (sesame) oil if you like the flavour or stick to your regular brand of refined or rice bran oil. Chop sambar onions into small slices and sauté in one spoon of ghee. Add chopped green chillies and curry leaves. Make the uthappam on the tava and spread the fried onions over the batter and cover it with a lid. Cook on low flame till the base turns red. It takes about 2-3 minutes – longer than a dosa, to make an uthappam.
The pizza version: Throw in tomatoes or mushrooms and add grated cheese (mozzarella works best). You could also substitute chili powder with chili flakes to add to the faux pizza experience.
Fry (in one teaspoon of oil) two finely chopped onions, two finely chopped tomatoes and tamarind (size of half a lemon) with eight dried red chillies, one teaspoon of sesame seeds and salt to taste. Grind in a blender once it cools down. Temper the ground mixture with mustard seeds, urad dal and curry leaves and serve with the uttappams.
About the Author:
Ashwin Rajagopalan is a Chennai-based writer who writes on topics related to food, gadgets, trends and travel experiences. He enjoys communicating across cultures and borders in his weekday work avatar as a content and editorial consultant for a global major and one of India's only cross cultural trainers.Disclaimer:The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.