Originally South Indian, Uttapam is a preferred breakfast dish that’s light and healthy. It’s basically a pancake made of a mixture of fermented ground rice and lentils. However, making it with sooji (semolina) is quicker and easier.
- Sooji (Semolina) 1 cup
- Sour Curd (Yogurt) 1/4 cup
- Onions, chopped 2 small
- Tomato, chopped 1 medium
- Carrot, julienned 1 tablespoon
- Green chili, chopped (optional) 1
- Fresh Coriander (Cilantro), chopped 2 tablespoons
- Red chili powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Salt To taste
- Cooking Oil As required
- Combine the sooji, curd, salt, red chili powder and coriander powder in a bowl. Stir the batter gently and check its consistency. It should be thick but of pouring consistency, add little amount of water if required.
- Heat a griddle or flat pan on low medium heat and apply 1 teaspoon oil to grease the surface
- Pour a small bowl or 2 of large ladle fulls of batter on hot griddle and spread it out using the ladle
- Drizzle little amount of oil around it then spread chopped onions, tomatoes, carrot, green chilies and coriander on top.
Tip: You can also add some chopped capsicum to the uttapam.
You may even choose to mix the chopped veggies in the sooji batter and then spread it out on the hot griddle.
- Cook for 6 to 8 minutes and then flip over to other side.
- Cook further for 3 to 4 minutes and then remove from griddle.
- Serve hot with sambhar and coconut chutney.
Preparation Time: 20 minutes