Uttapam is a thick dosa with vegetables toppings. Here, I have used the popular toppings: chopped onions and coriander leaves. However, you may vary the toppings as you please— finely grated carrots, finely chopped bell pepper and cabbage are all great on this dosa. Serve this with Mint & Coriander leaves Chutney with Coconut and Sambhar.
Makes 10 uttapams (Serves 5 to 8)
½ cup/110g urad dal (skinned and split black gram)
¾ cup/175g idli rice
¾ cup/175g raw white rice
Salt to taste
Vegetable oil for frying dosas
For the topping
300g onions, finely chopped
3 tablespoons finely chopped coriander leaves
1-2 green chilli peppers, thinly sliced (optional)
1. Wash the urad dal, idli rice and white rice, and soak them together in water for 3-4 hours. Drain well.
2. Transfer them to a wet grinder or an electric blender. Make a smooth batter of medium consistency, adding water as needed.
3. Transfer the batter to a bowl. Stir in the salt. Cover the bowl and let the batter sit undisturbed to ferment in a warm place for 10 to 12 hours, or overnight.
4. The fermented batter should have a medium consistency; add some water to adjust the consistency if necessary.
5. Mix all the topping ingredients.
6. Heat a dosa griddle over low heat until a few drops of water dropped onto the surface of the griddle sizzle immediately.
7. Smear a few drops of oil on the hot griddle. Pour about ½ cup/125ml of the batter into the centre of the griddle. Lightly spread in a circular motion to make a thick 6.5-inch/16-cm dosa.
8. Sprinkle the topping ingredients over it.
9. Cover the griddle with a tight-fitting lid. Cook until the top of the dosa has set entirely, and the underside is golden brown.
10. Drizzle over some oil, flip the dosa with a spatula and cook the other side until it turns golden.
11. Transfer the dosa to a plate and serve immediately.
12. Repeat the process with the rest of the batter in this way.