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|Place of origin||India|
|Region or state||South India|
|Main ingredients||Rice flour, urad dal|
|Cookbook: Uttapam Media: Uttapam|
Uttapam or ooththappam or Uthappa (Tamil: ஊத்தாபம் ) is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter.
Uttapam batter is made of a 1:3 ratio of vigna mungo and rice; the rice should be a combination of a boiled variety and a variety such as basmati. The lentils 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. It is popular in South India.
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 black gram lentils.
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.
- Mahendra Mehta. "Uttapam". bawarchi.com. Archived from the original on 2007-03-29.
Batter is made up of 1 portion of vigna mungo 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.)
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