Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Smoked Sausage Uttapam
A fluffy rice pancake topped with somked sausage, onions and herbs served with spicy coconut chutney
Ingredients :
Dosa Batter
1. Rice 300 gm
2. Urad Dal 75 gm
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Topping
1. Onions 20 gm
2. Dried Oregano 1/2 tsp
3. Black Pepper Crushed 1/2 tsp
4. Olives 1 Chopped
5. Chilli flakes 1/2 tsp
6. Oil-Ghee 20 gm
7. Smoked Chicken Sausage 30 gm
Spicy Coconut Chutney
1. Grated Coconut 50 gm
2. Mustard 1/2 tsp
3. Dried Chilli 1/2 tsp
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 with salt and sugar. 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, dried chilli, tamarind, and a little water. Coarsely blend to your desired consistency. For tempering, heat a small amount of oil, add mustard seeds, dried chilli, and curry leaves. Once they splutter, 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 smoked sausage slices, chopped onions, olives, oregano, black pepper, and chilli flakes. Let the base cook until golden brown. Drizzle a little oil around the edges of the uttapam. Flip it carefully 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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