Instant uttapam Recipe

Cooking Directions

• STEP 1.In a bowl, mix together rice flour, semolina, yogurt, and water to make a smooth batter.
• STEP 2.Add salt, chopped onions, tomatoes, green chilies, and coriander leaves to the batter.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thick pancake.
• STEP 4.Drizzle some oil around the edges and cook on medium heat until the bottom turns golden brown.
• STEP 5.Flip the uttapam and cook the other side until it is cooked through and crispy.
• STEP 6.Remove from the pan and serve hot with coconut chutney or sambar.

Cooking Tips

• You can add grated carrots, bell peppers, or any other vegetables of your choice to the batter.
• To make the uttapam spicier, you can add finely chopped green chilies or red chili powder.
• Make sure the pan is hot before pouring the batter to get a crispy texture.
• You can also make mini uttapams by pouring smaller portions of batter onto the pan.

Storage and Serving

• Instant uttapam is best served hot and fresh.
• If you have any leftover uttapam, you can store it in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave it or toast it on a pan until heated through.
• Serve the reheated uttapam with chutney or sambar.