While uthappam has its own traditional recipe, two day old idli or dosai batter makes wonderful uthappam, which is a slightly thick dosai. I dislike calling it pancakes - pancakes are more melt in your mouth, not much subtance/texture. Uthappam is a robust, spongy in the center and crispy in the edge, thick, smaller dosai. This version is spiced up with molagapodi (idli podi) and topped with onions and cilantro.
| Prep Time | 10 mins |
| Cook Time | 5 mins /uthappam |
| Servings |
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Ingredients
- 2 cups idli/dosai batter
- 1 cup minced onions
- 1 cup cilantro
- 1 tbsp podi as needed, 1 tbsp per uthappam
- 2 tbsp oil/ghee per uthappam
Ingredients
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Instructions
- Heat a cast iron/dosai tawa
- Take a lade full of batter, and drop in a big circle. Do not spread thin. Gently tilt/smooth batter to form a pancake size dosai. Top with a tablespoon of onions and cilantro
- Sprinkle podi.
- Drizzle oil around the edges, and on top of the podi
- Cook for a couple of minutes. Flip carefully. Drizzle more oil.
- Cook for a few minutes. Flip, and remove to a plate.
Recipe Notes
Suggested Additional Toppings:
Grated carrots, tomatoes, green peppers, green chilies. Go crazy! Go wild!
Serve with chutney, sambar. Or nothing! But don't forget the filter coffee!
This is naturally gluten free, and can be vegan if you use just oil to cook them!
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