Uttapam
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Idli as you all know is a very common breakfast in south india. The batter for idlis can be prepared in different ways. Mostly it is a combination of Urad dal (minapappu) and idli rava. The way I prepare the batter is, using urad dal, rice and parboiled rice in a ratio of 3/4:1:1 respectively. As ususal leave the batter overnight for fermentation, but add a pinch of baking soda to it, inorder to get fluffy idlis.Add salt just before preparing the idlis or else it gives a khatta (sour) taste.
Usually my mom used to prepare uttappam with the batter left after making idlis, as breakfast for the next day.The batter acquires a typical sour smell and taste by next day and the uttappams really taste very good. Though it is as simple as spreading the batter on a pan and roasting it, the combinations we use for garnishing makes the real difference.
Ingredients:
Batter used for idlis:
- 1 onion chopped to small pieces
- 1 green chilli chopped or crushed
- Small piece ginger chopped or crushed
- 1 spring of fresh coriander chopped finely
- 1tsp jeera (cumin)
Procedure:
- Mix all the ingredients in the batter except onions.
- Heat the pan and spread the batter over it and roast it using a teaspoon of oil.
- After spreading the batter on the pan, spread the onions over it and roast it both sides if you like.
- Roasting only one side also works, if you roast it properly.
It taste very good if you add some grated carrot also.
But today my daughter did not give me that much of time. So,carrot is not included in our uttappam.
Uttapam tastes delicious with peanut chutney (palli chutney). It goes well even with coconut chutney or any pickle of your choice.