Uttapam is a type of dosa and a popular breakfast dish of South India. Unlike typical dosa, uttapam is thick and fluffy loaded with topping e.g. onion, carrot, tomatoes, capsicum etc. In this recipe, I have used onion, chillies and coriander leaf as toppings, hence onion uttapam. I also like to top my uttapam with poppy seeds as they add a wonderful nutty flavour to it.
The batter used to make uttapam is the regular dosa batter. They are pretty simple to make and is a great alternative from the regular dosa. The toppings can be varied as per your likings. When you make the dosa batter, make dosa with it the first day and make either uttapam or paddu with it the next day. Uttapam tastes better with slightly over-fermented batter.
These crispy from outside, soft from the inside variation of dosa is a sure winner. They are great for lunchbox too, unlike the regular dosa.
Dosa batter – 2 cups
Salt to taste
Onion – 1 medium, finely chopped
Green chilli – to taste, finely chopped
Coriander leaves – a handful
Poppy seeds – 1 tbsp (optional)
Ghee for frying the uttapam (can be replaced with oil)
- Lightly dry roast the poppy seeds and set aside
- Add salt to dosa batter and mix well
- Heat a griddle or non-stick tava
- Pour a ladle full of dosa batter. Don’t spread the batter too thin
- Pour a tsp of ghee onto the dosa
- Cook on medium flame until the dosa turns brown and pores are formed on the dosa
- Add the toppings – onion, chillies, coriander leaves and poppy seeds
- Flip and cook on the other sides until completely done and the toppings are slightly charred. Add ghee as needed
- Transfer to a plate and serve hot with chutney