Uthapam: The Fluffy Circles of South Indian Delights

| Team Atomberg
Uthapam: The Fluffy Circles of South Indian Delights

Equipment 

  • 1 Wooden Spatula 
  • 1 non-stick frying pan 
  • 1 Serving plate 
  • 2 serving bowls 
  • 1 dosa ladle
  • Atomberg Mixer Grinder 500-ml Chopper Jar
  • Atomberg Mixer Grinder 1.5-litre Liquidising Jar 
  • Atomberg Mixer Grinder 500-ml Chutney Jar

Method of Preparation

Let’s Get to the Uthapam Batter (This is to be done a night prior)

  • Add 2 cups of soaked dosa white rice, ½ cups of urad dal, and a teaspoon of fenugreek seeds to the 1.5-litre liquidising jar. 
  • You will need approximately 2½ cups of water to make the batter smooth and fluffy.
  • Cover the jar with the lid, and once it is locked properly, the LED light indicator will show a blue colour. 
  • Grind it to a thick and fine batter. 
  • Now, add 1 tsp salt and cover the batter overnight for 8 to 10 hours. 

Ready for the Delicious Uthapams for Breakfast

  • The fermented batter will increase in volume. There will be many tiny air pockets in the batter and a pleasant sour aroma, too. 
  • That’s when you know your batter is all set. 
  • Now heat the cooking oil in the non-stick frying pan. 
  • Take a good amount of batter in the ladle and pour it on the frying pan; spread it out properly in a thickened consistency. 
  • Now sprinkle the chopped onions, carrots, coriander and a little oil while the Uthapam is cooking. 
  • Cook for 3-4 minutes on each side. 
  • Serve it on the serving plate. 

Prepare the Coconut Chutney 

  • Add a small bowl of grated dry coconut to the 500-ml chutney jar. 
  • Add 3-4 ginger slices, 4-5 shallots and a teaspoon of red chilli powder in the same jar. 
  • Close the lid, and once the jar is locked properly, the LED light indicator will show a blue colour. 
  • Run it on ‘Coarse Mode’ for a minute to get the perfect grainy texture.
  • Add it to the serving plate as a side-on. 

Tomato Chutney is here too.

  • Ready the 500-ml chutney jar again after washing. 
  • Add a small bowl of freshly cut tomatoes, a small bowl of shallots, 2 Kashmiri red chillies and 2-3 tsp of tamarind paste to the jar. 
  • Grind it in Pulse mode for a pasty and finely textured chutney. 
  • Add it to the serving bowl and place it near the coconut chutney.  

Tips/ Tricks 

  • If you don’t want to prepare the batter yourself, you can easily purchase dosa batter from the market to simplify the process further. 
  • If you use a dosa batter to prepare the Uthapam, add rava or semolina to thicken the batter, depending on its consistency. 
  • We recommend using dosa rice or idli rice; don’t use basmati rice.  
  • For colder temperatures, avoid adding salt to the batter before covering it; instead, add ¼ teaspoons of sugar to propel the fermentation process.