An uttapam (or uthapam, uttappam, etc.) is a type of

dosa Dosa may refer to: People * Bogoljub Mitić Đoša, Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas * Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher * Dosa or Dossa Júnior * Edward Dosa-Wea Neufv ...

from

South India South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union terr ...

. 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 A dosa, also called dosai, dosey, or dosha, is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. Dosas are served hot, often w ...

or uttappams mostly accompanied by sambar and chutney.

Preparation

''Uttapam'' batter is made of a 1:3 ratio of ''

urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

'' and

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. The rice can be a combination of parboiled rice and a regular variety such as basmati. The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip 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

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

, chillies,

capsicum ''Capsicum'' () is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit. Etymology and names The generic name may come from Latin , me ...

and

coriander Coriander (;

; other common choices are coconut, grated carrots and beets. They are often eaten with sambar or

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

References

External links

Kodo Millet uthappam

Uttapam Batter Recipe
Tamil cuisine Indian breads Pancakes South Indian cuisine Telangana cuisine Karnataka cuisine Andhra cuisine Indian rice dishes Lentil dishes {{india-cuisine-stub

Preparation

See also

References

External links