Uttapams, Uthappas, Oothappam – little variation in the spelling and the pronunciation but the outcome is just a delicious snack (or meal for some). The Uttappams may look like Pancakes but the similarities end right there. The “Indian Pancake” is usually savory and has toppings that are cooked along with the Uttappam. Traditionally, Uttappams are served with Sambar and one of the endless chutney varieties – Coconut Chutney, Dry Chutney Powder, Onion Chutney or Tomato Chutney. Enjoy the traditional style or any one of the fusion ones.
Egg Dosa is another type of Dosa just great fr kids and kids-at-heart. Quick, easy and nutritious.
(a few days old and a little sour)
1. Chopped Onions, Tomatoes, Cilantro & Green Chillies
2. Cubed Paneer & Dry Chutney Powder
3. Chopped Roasted Peanuts, Cilantro, Green Chillies and squeeze of Lime
4. Jaggery and Chopped Walnuts.
1. Heat a Dosa skillet on medium heat.
2. Salt the Dosa Batter to taste.
3. Pour onto the skillet.
4. Sprinkle the desired toppings while the batter is still soft and uncooked.
5. Drizzle some oil over the Uttappam and allow it to cook on medium heat.
6. Once the edges sart to look cooked, flip the Uttappam.
7. Press down the Uttappam gently and allow it to cook on this side as well.
8. Once done and the toppings get a little color, loosen the edges, flip and take out onto a plate.
8. Serve with Sambar or any of the Chutneys.
For Egg Dosa:
Chopped Tomatoes, Onions, Green Chillies and Cilantro
1. Pour the Dosa Batter on the hot dosa skillet and spread just as you would for a regular Dosa.
2. Bea an egg and pour over the Dosa.
3. Spread it with the back of the spoon and allow it to cook.
4. Sprinkle some Oil and then some cheese and/or Onions, Tomatoes, Cilantro and Green Chillies.
5. Allow the egg to cook. Flip for just 30 seconds or just fold and serve hot.
Quick Links to Recipes that accompany Uttappams:
0 thoughts on “Uttappam Recipe and Egg Dosa – Cuisine From Southern India”
Nice post. It seems like pancakes, but it looks more delicious because of its toppings. Thanks for sharing.
Thanks a lot for lovely innovative variations………..
HI Hetal and Anuja,
is it possible to reheat Uttappams in the microwave?
ThankÂ´s for your answer
Could you please tell me how do you chop (ginger,garlic,onions,green chillies) to such small pieces. Do you use any chopper for it. Please reply.
I tried egg dosa….and it was awesome….thanks for this recipe..:)
Yum! I think that I need to get over my fears of dosa batter making so that I can make these uttapam. So many creative ideas for toppings!
Nice ideas Hetal and Anuja.. i want to try paneer one and the jaggery one.
Can you also tell for many days can i store dosa batter in fridge?? i usually keep it for max two days!
You can keep the batter for up to one week, though it will progressively get more sour. Anything longer and you can freeze it.
you can use leftover sabzis (you know when end up having small katoris of different sabzis accumulating in your refrigerator) as topping.
my children love uttappam: thanks for the yummy topping ideas: you guys are very creative!
Wow super Yummmy .. Where did u get that pan? Is it an iron skillet?
Yes, it is a cast iron skillet from India.
Is there such skillet available here in the US? Great video, by the way!!!
Nice! Where can u get roasted peanuts? Also what if u don’t have old dosa batter.. Is there a way to make it fast maybe add something to the fresh batter like lime juice (just wondering)
In a time crunch, we love to use the bottled roasted/salted peanuts available at the grocery store (like Planter’s). There is no quick way to get dosa better but you could use sooji and yogurt mixed with water as your base for uttapams.
Nice! Where can u get roasted peanuts? Also what if u don’t have old does batter.. Is there a way to make it fast maybe add something to the fresh batter like lime juice (just wondering)
i love this recipe
tank you so much 🙂
wow, so good