Uttapams are a south India specialty usually had for breakfast. I like to make my version with a lot of veggies to make them super healthy and nutritious. They are savory pancakes and this recipe makes super fluffy and soft ones. Keeping the batter aside for 2 hours or overnight (like I do), does the trick.
PREPARATION TIME: 10 minutes
COOKING TIME: 10- 12 minutes
DIFFICULTY SCALE: Medium
- Semolina – 1 cup
- Curd – ½ cup
- Capsicum – ½, finely diced
- Carrot – 1, finely diced
- Onion – 1 small, finely chopped
- Tomato – 1 small, finely chopped
- Salt – to taste
- Add curd to the semolina in a bowl and mix well. Add water in small quantity until the batter reaches a thick runny consistency. Keep overnight or for a minimum of 2 hours to ensure fluffy and light uttapams.
- Once the batter is ready, add salt to it.
- Finely dice capsicum, carrot, onion and tomato and keep them aside.
- Take a non-stick flat bottom pan and drizzle it with oil. Keep the flame on low to allow slow and uniform cooking
- Pour a ladle of the batter into the heated pan. Add the diced veggies immediately so that they stick to the wet batter.
(This was the first Uttapam of the day and didn’t turn to be as circular and perfect as I wanted it to be 🙂 )
- Once the uttapam starts cooking on one side and turning brown, flip it on the other side for a minute or so.
- Serve hot with coriander or coconut chutney.
How do you like you uttapams?