South Indian dishes are considered rich in nutrients. If someone is a vegan, lactose intolerant, or suffers from a gluten allergy, they can explore the cuisine without thinking twice. The regional recipes are crafted from rice, coconut, meat, vegetables, and local spices making them a rich source of proteins, minerals, and essential nutrients.
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Many South Indian recipes have transcended boundaries when it comes to popularity among foodies, and shining among them is uttapam. People in the West understand it as a savoury pancake, but for many Indians, it is a healthy, nutritious, and lip-smacking breakfast or snack. However, not many people know about the history of this dish and how it became popular across the globe.
Uttapam History
Uttapam is believed to have originated in Tamil Nadu. It was created using leftover idli and dosa batter. Many food historians think that its inception was a result of sustainable cooking where people did not want to throw away the batter. Instead, they wanted to use the concoction which has been fermented longer than the blend used for idli and dosa.
They found its consistency thicker making it not a perfect fit to prepare crispy dosa, but it turned out to be the perfect base for creating something soft and spongy. Tamilian historic texts from the first to fourth century CE refer to fermented rice and lentil dishes. It is believed that around the same time, dosa was created, and over time, uttapam came into existence.
Uttapam is one of the oldest dishes that explains a shift from traditional recipes to creative creations on the culinary canvas. The oldest variants are the ones topped with onions and tomatoes. However, chefs today can make at least 10 different varieties. Some are loaded with vegetables while others boast complex flavours of Indian spices.
Uttapam’s Global Popularity
With South Indian food gaining popularity across the globe, uttapam also found its footing. Some texts point to the migration of South Indians to Malaysia during the British Raj, and that’s how uttapam’s recipe also travelled with them.
Now that Indian chefs have restaurants across the continents, people are creating variants of uttapam using locally sourced ingredients in the US, Canada, UK, and Australia. It’s not a shocker if you find fusion restaurants selling uttapam with avocado, cheese, olives, pepperoni, and various other toppings.
Tips To Perfect Uttapam Batter
To perfect the batter for uttapam, here are a few kitchen tips that will be helpful for you,
- Make sure that the rice to urad dal ratio is 2:1. You can also add ¼ cup of poha or cooked rice to achieve a smooth texture and the right consistency.
- Don’t forget to soak the raw ingredients overnight or for at least 6 hours.
- Though uttapam was first made with leftover idli-dosa batter, you can make it with a blend that has been fermented well for at least 8-12 hours.
- Sprinkle salt all over the batter to slow down fermentation once you are about to cook. Gentle whisking will also introduce air bubbles helping you make a perfect batch at home.
While cooking the uttapam, make sure the flame is medium-high. If it is high or low, the dish will either be over or undercooked. Only add the vegetables after you spread the batter. They will stick to the surface well.