An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.
Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as basmati.[1] The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises. With the help of a ladle the batter is spread on a hot pan, generally circular, toppings are spread on it and patted gently. Oil is dripped around it and it is flipped after it turns golden brown. Oil is dripped again, and it is flipped once more to make sure the second surface is baked too. The uttapam is then ready to be served and eaten.
Uttapams are traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander; other common choices are coconut, grated carrots and beets. They are often eaten with sambar or chutney.
^ abMahendra Mehta. . bawarchi.com. Archived from the original on 29 March 2007. Batter is made up of 1 portion of vigna mungo and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. (Boiled rice is not cooked rice but a variety of rice.)
uttapam, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2011, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Uttapam news newspapers books scholar JSTOR October 2011 Learn how and when to remove this message An uttapam or uthapam uttappam etc is a type of dosa from South India Unlike a typical dosa which is crisp and crepe like an uttapam is thicker with toppings The name is derived from the Tamil words appam and utthia or uttria meaning poured appam because appam is cooked in a round bottom pan whereas utthia appam is cooked on a flat skillet Tamil ancient literature mentions it by name The classic breakfast of Tamil residents consists of idli dosas or uttappams mostly accompanied by sambar and chutney UttappamMini uttapamsAlternative namesUttappam oothappamPlace of originIndiaRegion or stateSouth IndiaMain ingredientsRice flour urad dal Media Uttappam it is similar to a dosa but it has more vegetable and preparation time It is famous in South India mainly Kerala and Tamil Nadu 1 Contents 1 Preparation 2 See also 3 References 4 External linksPreparation editUttapam batter is made of a 1 3 ratio of urad dal and rice The rice can be a combination of parboiled rice and a regular variety such as basmati 1 The lentils and rice are soaked overnight and ground into a batter The batter is fermented until it rises With the help of a ladle the batter is spread on a hot pan generally circular toppings are spread on it and patted gently Oil is dripped around it and it is flipped after it turns golden brown Oil is dripped again and it is flipped once more to make sure the second surface is baked too The uttapam is then ready to be served and eaten Uttapams are traditionally made with toppings such as tomatoes onion chillies capsicum and coriander other common choices are coconut grated carrots and beets They are often eaten with sambar or chutney nbsp Uttapam from the streets of Varanasi 2007 See also editAppam List of Indian breads List of pancakes nbsp Food portalReferences edit a b Mahendra Mehta Uttapam bawarchi com Archived from the original on 29 March 2007 Batter is made up of 1 portion of vigna mungo and 3 portions of rice One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice Boiled rice is not cooked rice but a variety of rice External links edit nbsp Wikimedia Commons has media related to Uttapam Kodo Millet uthappam Uttapam Batter Recipe Archived 18 May 2021 at the Wayback Machine nbsp This Indian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Uttapam amp oldid 1216463260, wikipedia, wiki, book, books, library,
