Description
A dish baking the same fermented rice and bean batter as Dosa thickly on a griddle, topping the surface with ingredients like onions, tomatoes, green chilies, and baking fragrantly on both sides.
Restaurants serving Uttapam
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Urad Dal(Black lentils)
- Tomato
- Onion
- Green chilies
- Cilantro
- Cumin seeds
- Salt
- Oil
Instructions
- Like Dosa, puree soaked rice and Urad Dal, ferment overnight to make sour batter. Finely chop onions, tomatoes, green chilies, cilantro.
- Oil a heated griddle, pour batter with ladle, spread round with some thickness like a pancake instead of ultra-thin like Dosa.
- Before surface dries, scatter chopped veg, cumin seeds, salt overall and press lightly. Flip, bake the veg side crispy and fragrantly in oil to finish.
Learn more Spice, substitutes, tips
Key spices
Sour smell of fermented batter and aroma of cumin and green chilies、青唐辛子の香り
Substitutes at Japanese supermarkets
Jeon or Okonomiyaki batter (no fermentation acidity but as a sub)
Pairing
Sambar、Coconut Chutney
Trivia
[Hardcore] Since batter is fermented, it has more acidity than Japanese 'Okonomiyaki' and a chewier texture. Highly active as a rescue home menu to consume leftover Dosa batter the next day by topping with ingredients.
Eating tips & etiquette
[Unique Eating] Slice like a pizza, top generously with Coconut Chutney, enjoying the contrast of chewy batter and crisp veg!
Allergen
Soy