‘Uthappa’ is a cousin of dosa - popular with North Indians - the corresponding Southern version is 'Karandiappam'. It is
easier to make – as it is thicker and doesn’t require the expertise of a ‘dosa
maker’!
It can be made with idli / dosa batter –
preferably on the second or third day.
Start your trials by making uthappa. Then graduate to dosa. Likewise start making on a non-stick tawa. Once you have gained confidence, make uthappa / dosa on an iron tawa - it is tastier, healthier and crisper.
Start your trials by making uthappa. Then graduate to dosa. Likewise start making on a non-stick tawa. Once you have gained confidence, make uthappa / dosa on an iron tawa - it is tastier, healthier and crisper.
Ingredients
Dosa batter – ½ kg
Onion – 2
Green chilli – 3
Coriander leaves (finely chopped) – 5-6
tbsp
Tomato – 1 (finely chopped) (optional)
Method
Use the thick batter to make a thick
circular uthappa on a heated non-stick tava.
Add a tsp of oil around the uthappa and
switch the stove to medium flame.
Spread a tsp each of chopped onion and
coriander leaves, as well as chopped green chilli and tomato over it and gently
press them onto it.
Flip it when the bottom part has browned
and pour a tsp of oil.
Gently press the uthappa and remove from
tava when the uthappa has turned crisp and brown.
KARANDIAPPAM
This is made with sour dosa batter after adding tadka of mustard seeds, urad dal, chana dal and whole red chilli pieces and curry leaves.
Use the thick batter to make a thick
circular uthappa on a heated non-stick tava.
Add a tsp of oil around the uthappa and
switch the stove to medium flame.
Flip it when the bottom part has browned
and pour a tsp of oil.
Gently press the uthappa and remove from
tava when the uthappa has turned crisp and brown.
Serve hot with coconut chutney / sambar or curd & thayir molagai..
Tips
If the batter is sour, don’t add
tomatoes.
© Copyright 2011. Brinda Balasubramonian.
© Copyright 2011. Brinda Balasubramonian.
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