Monday, May 6, 2013



Uthappam is a breakfast item which is quite popular in the South. It is fairly akin to a dosa in that it is made from the same dosa batter. The method of making the uthappam too is fairly similar to that of the dosa. The major difference is that for dosa the batter is poured on the griddle and spread from the centre to the outside in a circular motion. For uthappams, however, you pour the batter but do not spread it as much, and it is also thicker than the dosa. To make uthappams, I normally use the sour batter left over after making dosas.

Like in dosas, there are many variants of the uthappam. The one I present today has an interesting make up. I have used fenugreek ( menthya soppu/ methi) leaves, onion and grated carrots in the batter, which give it a special taste quite different from the conventional uthappam.

In the accompanying picture, I have presented the unroasted side to highlight the carrots and menthya in the uthappam. Note too the porous texture of the uthappam, which is a factor of the batter used. 

  • Dosa batter, 2 and 1/2 cups
  • Fenugreek (Menthya Soppu/Methi) leaves, finely chopped, 1 cup
  • Onion, chopped fine, 1
  • Carrot, grated, 1
  • Green Chillies, chopped fine, 2
  • Oil, for roasting
  • Salt, to taste

    Wash and clean the menthya leaves thoroughly before chopping them fine
    Wash and clean the carrot and grate it
    Chop the onion and green chillies
    Mix the chopped menthya leaves, onion, carrot and green chillies in the dosa batter which you would already have prepared
    Add salt
    Heat the tawa, as you would for preparing a dosa
    Pour a ladleful of batter in the centre of the tawa, spreading it evenly, with a thickness more than that for dosa
    Sprinkle the required amount of oil and roast the uthappam for a minute or so
    Flip over and similarly roast the other side
    Serve hot with chutney/thugayal of your choice
    Today's is served with onion thugayal

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