Uttapam
Onion-Tomato Uttapam-Two Major Ingredients, One Unique Flavor
Ingredients for Onion-Tomato Uttapam:
- Idli / dosa batter-2 ladle
- medium onion-1
- medium tomato-1
- green chilli-1
- A handful of fresh coriander leaves
- sambar masala (optional)-¼ tsp
- baking powder (optional)-½ tsp
- Salt
- oil-2 teaspoon
Preparation for Onion-Tomato Uttapam:
- Combine 1 teaspoon salt & baking soda & sambar masala in the dosa/idli batter.
- Heat tawa/skillet for five mins. It must be hot. To see if it is hot then sprinkle little water. If the water vaporizes after touching the surface, skillet/tawa is ready.
- With a kitchen towel rub the oil all over the tawa or skillet. If you don’t have kitchen cloth utilize the stem end of eggplant or just any clean cloth. Scrap out the best possible eggplant, & keep the surface gentle.
- Be it on medium flame.
- Next take 1 ladle dosa/idli batter & carefully pour it in the middle of the vessel. Don’t swirl or spread like dosa. Uttapam is thicker.
- Bring 50% of the sliced tomato, onion, green chilli & coriander leaves & sprinkle over the uttapam evenly.
- Sprinkle slightly oil & salt too.
- Then take 1 teaspoon oil to drizzle around the edges of the batter.
- Simmer and allow it to be made for three-four mins, or till the edges begin to come off the vessel. Don’t hurry & allow to come off on its way. Move the vessel & put those sides of the tawa/skillet on heat where the uttapam is not cooked.
- When you see the upper surface is firm & the bottom is cooked, begin to scrap the uttapam from edges. If everything is fine, it would be so easy to dislocate uttapam. If you want crispy & brown bottom, allow it to cook for 1 more minute.
- Then hold the uttapam’s bottom with a slotted spatula steadily & flip.
- Take ½ teaspoon oil & drizzle them around the edges again, for crispy toppings.
- Cook it for one-two mins more. Two mins would be sufficient for caramelizing the onions finely.
- It’s ready to serve.