My Ms. College, victorious with numerous event trophies, is the newly crowned Ms. Culturals. She sure does stack up the display shelves well!

“Gosh Maa, with all this information on the net, we are so public right now, that ‘Being Sassy with the Srivatsans’ is not far away and when it happens, don’t forget to give me credits for our show name!” pearls of wisdom, literally pouring out from my younger one. Do we really need that?! Got to work low key, lest the Kardashians feel threatened!

Adhering to the stance taken, let’s get to the subject for today – Uthappam, another interesting offshoot of the Idli batter. This soft, spongy, vegetable rice pancake is healthy, vegan, gluten free, tasty and easy to make for breafast or tiffin.

Vegetable Uthappams

Prep time : 10 mins; Cooking time : 20 mins; Serves : 4

Ingredients (organic and natural) :

  • 3 cups fermented Idli batter (rice | millets)
  • 2 onions
  • 2 tomatoes
  • 2 – 3 green chilies
  • 1 inch ginger
  • 3 sprigs of coriander leaves
  • 3 stems of curry leaves
  • salt to taste
  • 1 – 2 tbsp coconut oil | sesame oil | any cooking oil of choice
The various faces of the Uthappam!

Method :

1.  Finely chop the onions, tomatoes, green chilies, coriander leaves and curry leaves. Finely chop and crush the ginger or grate it. Toss all these into the Idli batter, add salt, keeping in mind the salted Idli batter. Mix well.

2. Heat up the  iron tava | flat skillet. Lightly and evenly grease the tava with a few drops of oil, applied with an onion, cut in half or a tissue paper. Pour a ladle full of the prepared batter onto the pan. Make it into a large, approximately 5 – 6 inches diameter and about 1/4 inch thick circle on the pan with the back of the ladle. Make a few holes, on 4 sides of the circle and the centre, with the flat flipping ladle. Drizzle about 1 tsp of oil around the circle and one drop into each of the holes. Let it cook for 2 – 3 mins till the bottom side is roasted brown and the top side batter is cooked. Flip it and cook the other side too, till slighty brown, about another 2 – 3 mins.

3. Serve golden brown sunny side up along with chutneys, sambar and molaga podi.

Variations :

Grated carrot, grated coconut, finely chopped capsicum, few chopped spinach leaves or any greens of choice, individually or in combination, also work well here.


7 thoughts on “¤ UTHAPPAM ¤”

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