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Uttapam is a popular south indian meal prepared with a rice and split black gram batter, usually cooked on a pan. Filled with a topping of tomatoes and onions, the uttapam is quite filling and savory. This uttapam recipe can be cooked in the oven and is best served with sambhar daal and coconut chutney.
  Split black gram 50 Gram
  Rice 150 Gram, parboiled
  Salt 1⁄2 Teaspoon
  Onions 100 Gram, finley chopped
  Tomatoes 100 Gram, finley chopped
  Green chilies 6 , finely chopped
  Ginger 1 Inch, finely chopped
  Coriander 2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Oil 1 Tablespoon

Wash and soak the rice and dal, separately, for 6-8 hours or overnight.
Grind the dal to a fine paste and rice to a coarse paste, using as much water as required.
Mix in salt.
Mixwell and allow to ferment for 6-8 hours.
Preheat the oven on 'convection' at 250°F C, with the lightly greased metal tray, placed on the high rack.
Pour spoon fulls of batter, on the lightly greased metal tray, sprinkle with onions, tomatoes, ginger, green chillies, coriander leaves and cumin seeds.
Cook at 250°F C for 7.00 minutes.
Flip the uttapam over and cook at 250°F C for 4.00 minutes.

Recipe Summary

Main Dish

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