This Instant Uttapam Recipe can be made using ingredients found easily in any Indian Pantry. Easy yet a delicious recipe for snacks or breakfast on day 4 of the Recipe share of #20for20 series!! #goCorona #lockdown2020
When I was in school the best Uttapams were available either at the Dasa Prakasha a south Indian restaurant at the erstwhile Taj Ambassador or on a little cart at Lodhi Road that dished out some of the best South Indian Fare in the city.
Uttapams are savory pancakes, made with rice flour, topped with chopped onions and tomatoes and traditionally eaten for breakfast with chutney. Ideally the rice batter needs to ferment overnight to get the ideal fluffy Uttapam.
I came across the origina Instant Uttapam Recipe for these Uttapams in my mom’s much thumbed Tarla Dalal recipe book one afternoon after school. Looking for something exciting to cook and eat, this recipe semed ideal. The recipe has undergone a few changes here & there since, but at the core still retains that South Indian flavour associated with an Uttapam
INSTANT SUJI UTTAPAMS RECIPE
- Griddle or Tava
- 1 cup semolina rava / sooji
- 4 tbsp curds dahi
- 1 tsp eno
- salt to taste
- 3 tbsp finely chopped tomatoes
- 3 tbsp finely chopped onions
- 2 tsp finely chopped green chillies optional
- 3 tbsp finely chopped coriander dhania
- oil for cooking
- Combine the semolina, curds and let it rest for 30 minutes
- Add salt eno and 1 cup of water in a deep bowl and mix well.
- Heat a non-stick tava (griddle), sprinkle a little oil on it
- Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a thick circle.
- Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightl
- Turn over and cook on the other side till it turns light brown in colour.
- Serve immediately with coconut chutney