South Indian
This wholesome, anytime dish, can be a snack or a full meal, depending upon how you treat it. And with various topping options available, the field is wide open for an innovative cook to dish out a variety of versions.
For now, we’ll only deal with the recipe most liked by members of my family. But I request the followers of the blog, that if interested, think wide & beyond the norms. There are exciting possibilities with this dish 😊
Take a flat, non-stick pan. Heat it & add a little oil.
Pour a little batter (with a little salt & Red pepper powder mixed in it) in the pan.
(Using a katori or the back of a ladle) spread into a little wider, round shape, not thinning it too much.
Ensure the gas stove flame is on sim.
Place the sliced onions, tomatoes & green capsicum on the Uttapam base. Sprinkle a little more salt & red pepper powder on this.
Sprinkle a little oil on the sides & on the top. Cover the pan and let cook on sim for about 5 minutes.
After 5-6 minutes, check. When the lower side has browned & crisped, and the top side stops looking raw, time to (carefully) flip it over and allow to cook for another 5 minutes.
When the vegetable toppings have glazed deliciously, time to flip the uttapam back … on the serving plate this time.
Sprinkle a little Chaat Masala. Serve with nariyal chutney (or even with Mint/coriander chutney or Tomato Ketchup -the kids love that-)
