This is almost like a thick form of dosai that is made using the same batter (Dosai Maavu).
Uthappam tastes best when the batter is little old (Say 2 or 3 days – in the sense, it becomes a little sour)
There are so many varieties that you can make in uthappam.
1. Onion Uthappam
2. Pepper Uthappam
3. Podi Uthappam
4. Tomato Uthappam
5. Why not, you can even add some half cooked vegetables to your uthappam to taste different and nutritious..!!
The procedure for making uthappam remains the same as that of dosai except that you have to make it really thick and uniform.
After spreading the batter with the ladle in to thick uthappam, immediately add the topping that you desire and add oil surrounding the outer circle shape of the uthappam.
The topping can be:
1. Finely chopped onions. (say 2 to 3 tbsps per uthappam)
2. Finely Chopped Tomatoes & Onions (2 to 3 tbsps per uthappam)
3. Just pepper powder – 1 tsp for making pepper uthappam
4. Idli milagai podi for making podi uthappam
5. Some half cooked vegetables like Beans, cabbage or combinations to make vegetable uthappam
6. Panneer, onions and tomatoes to make delightful combi uthappams.
7. Green uthappams by adding finely chopped coriander and curry leaves..
After it is cooked on one side, reverse it with a dosa spatula and allow it to cook on the other side.
After it is cooked on one side, reverse it with a dosa spatula and allow it to cook on the other side.
Best Accompanied with Chutney and Sambhar
