5 Tastes- 5 Mini-Uttappams
If you are a native of South India, you are already familiar with uttappam. It is quite a popular breakfast throughout the country and served in every hotel too. A thicker version of dosa, uttappam is quite nutritious and highly recommended for people who are on a diet plan. Everyone always sticks to the regular, plain, old recipe of uttappam. If you have kids at home, they must have been bored by now, and even you must be! You can always try these new varieties of uttapams that will make your family sit up and relish these. They are neither complicated nor time consuming, and they are delicious.
Like onion dosa, why not try the onion uttappam too? Chop onions and green chilies into fine pieces and keep them aside. Pour a ladleful of batter onto a heated pan. Dribble a spoonful of oil all around the uttappam. Add few cumin seeds, chopped onions and green chilies on top. Flip it over and let the other side cook. Neatly remove the uttappam from the pan. Serve with green chutney or sambhar.
For a little sour and tangy twist to plain old uttappam, this tomato uttapam is a delight! Chop tomatoes and keep them aside. Now pour a ladleful of batter onto a heated pan. Pour a spoonful of oil all around. Add few cumin seeds and chopped tomatoes on it. Let the other side cook until it turns a golden brown. Place on a plate and serve with chutney or sambhar.
Carrot will give a sweet, delicate taste to the bland uttappam. Grate a carrot and chop green chilies and keep them aside. Pour a ladleful of batter onto a heated pan and a spoonful of oil all around the uttappam. Sprinkle cumin seeds, grated carrot and chopped green chilies all over the uttappam. Turn it over. When the other side is cooked as well, place the uttappam on a plate, and serve hot with sambhar.
Add idly podi (powder) onto your utttappam and see it taking a sour-tangy-hot twist. Pour a ladleful of batter onto a heated pan, spread it little like dosa but not much. Then pour a spoonful of oil all around the uttappam. After the mixture turns a little hard, add cumin seeds and idly podi all over the uttappam. Turn the uttapppam over. After the other side is cooked as well, carefully remove the uttappam from the pan. Serve on a plate along with green chutney and sambhar.
Coriander leaves are known to enhance the taste and smell of any dish. Pour a ladleful of batter on a heated pan and spread the batter a little. Pour a spoonful of oil around the uttappam and let it harden a little. Sprinkle cumins seeds and chopped coriander leaves on the uttapam and let it cook for 2 minutes. Turn it over and remove it from the pan and serve it with spicy chutney and some sambhar.