UTHAPPA

‘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.

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.

Serve hot with coconut chutney / sambar or ketchup / green chutney.

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.