The first time I tried Uthappam was when I was around eight years old. I was told it is the ‘Indian pizza’, of course, it just took me a bite to realise how different were the two delicacies, but it was an interesting parallel nonetheless. Both require a firm base, while the base of pizza is made with a dough, the one of Uttapam is made with a rice batter that is pan-fried. Both are renowned for their interesting toppings too. Uttapam can come with a gamut of toppings like chopped onions, chillies, tomatoes, carrots and capsicum, same is the case with pizza; you can make it cheesy, meaty, vegan as per your liking. Therefore, if you were to mix and match a few things, it would not be that bad an idea. Take, for instance, this Pizza Uttapam, comes with the base of an uttapam, and classic topping of mozzarella cheese, mixed herbs, veggies and peppers.
While dosa is a breakfast staple in South India, Uthappam is something you do not prefer so early in the day since it is slightly on the heavier side. Its wholesomeness is what makes it an ideal pick for brunches or lunches. Once you have the batter ready, there is hardly much left to do.
The batter is the same as your regular dosa or idli batter. Just soak urad dal and rice separately in water for 5-6 hours a day before you wish to prepare this lunch. After 6 hours, take the soaked rice and lentil and grind them well. Combine the two and let it ferment overnight. Once fermented, add salt mix well. Your batter is ready to make the utthapam.
Now, most of you may know that Uthappam is not as thin as Dosa. Do not try to make it as thin as a dosa, else it would not be able to hold the toppings and break. You do not have to roll it up like a dosa either. At the same time of course, do not make it very thick either.
Take a pan, grease it well. Add a ladle full of batter and spread it. You do not need a spoon to spread it out like a dosa. Let it spread on its own, and in the end, maybe run a spoon or a bowl on top to give the batter a circular shape. Make sure your pan is very well-greased or is a non-stick.
Once you have added the batter, place the chopped tomatoes, onions and green chillies. Sprinkle mixed herbs, basil and oregano as per your liking. Grate some cheese, do not be stingy, keep the lid on top of the pan and let the cheese melt. Once the edges start to separate from the pan. Switch off the flame and serve hot.
Here’s the complete recipe for you to try.
