Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Onion Tomato Uttapam
A fluffy rice pancake topped with onions and tomatoes, served with spicy coconut chutney.
Ingredients :
Dosa Batter
1. Rice 300 g
2. Urad Dal 75 g
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Topping
1. Onions 2 tbsp
2. Tomato 2 tbsp
5. Coriander 1 tbsp
6. Oil-Ghee 20 g
Coconut Chutney
1. Grated Coconut 50 g
2. Mustard 1/2 tsp
3. Green chilli 1 slit
3. Water 50 ml
4. Curry Leaf 1/2 tsp
5. Salt 1/2 tsp
6. Tamarind 1/2 tsp
Procedure :
1. Wash and soak the rice and dal overnight. Blend them with salt and sugar to make a thick and smooth batter. Ferment the batter in a warm area for 8-10 hours.
2. For the chutney, in a blender, add grated coconut, green chilli, tamarind, and a little water. Coarsely blend the mixture to your desired consistency. For tempering, heat a small amount of oil, add mustard seeds, dried chilli, and curry leaves. Once they crackle, pour the tempering over the blended chutney and mix well.
3. Heat a Dosa Tawa to a medium heat, splash with oil & water. Pour a ladle of dosa batter onto the tawa and spread it out into a thick pancake-like circle. Top with chopped onions, tomatoes, and coriander. Let the base cook until golden brown, then drizzle a little oil around the edges of the uttapam. Flip it and cook the other side for about 2 minutes.
4. Place the uttapam on a plate and serve hot with the spicy coconut chutney.
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