Mini plain uttapam Recipe

Cooking Directions

• STEP 1.Prepare the batter by soaking rice and lentils, grinding them, and fermenting overnight.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter to form small round uttapams.
• STEP 3.Drizzle oil around the edges and cook until the bottom turns golden brown.
• STEP 4.Flip the uttapam and cook the other side until golden brown and crispy.
• STEP 5.Serve hot with coconut chutney and sambar.

Cooking Tips

• For a variation, you can add finely chopped onions, tomatoes, or green chilies to the batter.
• Make sure the pan is well-heated before pouring the batter to get a crispy texture.
• You can use a lid to cover the pan while cooking to ensure even cooking.

Storage and Serving

• Mini plain uttapam is best served fresh and hot.
• Leftover batter can be stored in the refrigerator for up to 2 days.
• Reheat the uttapams on a tawa or griddle before serving.