Leftover Rice Uttapam Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the leftover rice, semolina, yogurt, and water to make a thick batter.
• STEP 2.Add chopped onions, tomatoes, green chilies, coriander leaves, and salt to the batter and mix well.
• STEP 3.Heat a non-stick pan or griddle and grease it with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thick pancake.
• STEP 4.Cook on medium heat until the bottom turns golden brown. Flip the uttapam and cook the other side until it is cooked through.
• STEP 5.Serve hot with coconut chutney or sambar.
• STEP 6.Cooking Tips: You can add grated carrots, bell peppers, or any other vegetables of your choice to the batter for added flavor and nutrition. Make sure the pan is hot before pouring the batter to get a crispy texture. Leftover Rice Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Cooking Tips

• You can add grated carrots, bell peppers, or any other vegetables of your choice to the batter for added flavor and nutrition.
• Make sure the pan is hot before pouring the batter to get a crispy texture.
• Leftover Rice Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Storage and Serving

• Leftover Rice Uttapam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Serve hot with coconut chutney or sambar.