Uttapam

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Uttapam
Uttapam cool spark.jpg
Uttapam
Place of origin
India
Region or state
Tamil Nadu
Main ingredients
Rice flour, urad dal
Cookbook:Uttapam  Uttapam

Uttapam or ooththappam or Uthappa (Tamil : ஊத்தப்பம்), literally meaning 'poured appam' in Tamil,is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings[disambiguation needed] cooked right into the batter. Uttapam is sometimes characterized as an Indian pizza.

History[edit]

"The Story of our Food", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that foods like Appam, Idiyappam, Dosai and Adai were already known in Tamil country around 1st century AD, as per references in Tamil Sangam literature.[1]

Preparation[edit]

Uttapam batter is made of a 1:3 ratio of urad dal and rice; the rice should be a combination of a boiled variety and a variety such as basmati.[2] The dal and rice are subsequently ground and fermented. The outer surface is crisp and the inner layers are like idli.

Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney.

Uttapam from the streets of Varanasi (2007).

Apart from toppings, the uttapam itself can be prepared differently by adding Kodo Millet, AKA varagarisi in Tamil. The batter for this is prepared by adding 2 cups of Vargarisi for 2 cups of Idli rice and 1 cup of Urad dal.

Other details[edit]

Uttappam instant mixes are available in the market. A small portion of this is mixed with water to form a fermented batter. This is then spread evenly on a cooking pan. It takes about five minutes to cook.

See also[edit]

References[edit]

  1. ^ The Story of Our Food - K.T. Achaya - Google Books. Books.google.co.in. Retrieved 2013-11-21. 
  2. ^ Mahendra Mehta. "Uttapam". bawarchi.com. Archived from the original on 2007-03-29. "Batter is made up of 1 portion of urad dal and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. (Boiled rice is not cooked rice but a variety of rice.)" 

Kodo Millet uthappam