Uttapam

2021-03-02T07:03:26Z

2402:8100:3900:5CFE:0:0:0:1:

{{Use dmy dates|date=August 2019}}
{{more citations needed|date=October 2011}}
{{Infobox prepared food
| name = Uthappam
| image = Mini Uttappam.jpg
| image_size = 250px
| caption = Mini Uttapam
| alternate_name = Uttappam, Oothappam
| country = India
| region = [[South India]]
| creator =
| course =
| served =
| main_ingredient = [[Rice flour]], [[urad dal]]
| variations =
| calories =
| other =
}}
'''Uthappam''' is a type of [[dosa]] from [[South India]]. In [[Tamil Nadu]] it is known as ''Uthappam'' (ஊத்தப்பம்), in Karnataka it is known as ''Uttappa'' (ಉತ್ತಪ್ಪ). In Kerala it is known as ''Oothappam'' (യൂതപ്പം) In Tulu it is known as ''Ootappa'' (ಊತಪ್ಪ) or ''Ootappo'' ( ಊತಪ್ಪೊ). Unlike a typical dosa, which is crisp and [[crepe]]-like, uttapam is thicker, with toppings. The name is derived from the Tamil words Appam and Utthia or Uttria, meaning Poured-Appam. Because Appam is cooked on a round bottom pan, whereas Utthia-Appam is cooked on a flat skillet. The Tamil ancient literature have a mention of it by its name. The classic breakfast of the Tamil residents consists of idli, dosai or uttappam mostly accompanied by sambar and chutney.

==Preparation==
Uttapam batter is made of a 1:3 ratio of ''[[urad dal]]'' and [[rice]]; Rice can be a combination of [[List of rice varieties#Indian varieties|parboiled rice]] and a regular variety such as [[basmati]].<ref>{{cite web| url= http://www.bawarchi.com/contribution/contrib3669.html | archive-url= https://web.archive.org/web/20070329042023/http://www.bawarchi.com/contribution/contrib3669.html | archive-date= 2007-03-29| title= Uttapam | author= Mahendra Mehta | work= bawarchi.com| quote= Batter is made up of 1 portion of vigna mungo and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. (Boiled rice is not cooked rice but a variety of rice.)}}</ref> The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip to make sure the second surface is baked too. The Uttapam is then ready to be served and eaten.

Uttapam is traditionally made with toppings such as [[tomato]]es, [[onion]], [[Chili pepper|chilli]]es, [[capsicum]] and [[coriander]]; other common choices are coconut, grated carrots and beets. It is often eaten with [[Sambar (dish)|sambar]] or [[chutney]]. It is one of the popular dishes of South India.
[[File:Indian Pancake.jpg|thumb|250px|Uttapam from the streets of [[Varanasi]] (2007).]]

Apart from toppings, the uttapam itself can be prepared differently by adding Kodo Millet.
The batter for this is prepared by adding 2 cups of Vargarisi for 2 cups of Idli rice and 1 cup of black gram lentils.

==Other details==
Uttappam instant mixes are available in the market. A small portion of this is mixed with water to form a fermented batter. This is then spread evenly on a cooking pan. It takes about five minutes to cook.

==See also==
*[[Appam]]
*[[List of Indian breads]]
* [[List of pancakes]]
* {{portal-inline|Food}}

==References==
{{reflist}}

==External links==
{{commons category|Uttapam}}
* [http://www.upala.net/2014/06/varagarisi-tomato-uthappam.html Kodo Millet uthappam]
* [https://neprecipe.com/how-to-make-easy-uttapam-batter-recipes/ Uttapam Batter Recipe]
{{Indian bread}}
{{Indian Dishes}}
{{Pancakes}}

[[Category:Tamil cuisine]]
[[Category:Indian breads]]
[[Category:Pancakes]]
[[Category:South Indian cuisine]]
[[Category:Telangana cuisine]]
[[Category:Karnataka cuisine]]
[[Category:Andhra cuisine]]
[[Category:Indian rice dishes]]
[[Category:Lentil dishes]]

{{india-cuisine-stub}}

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Uttapam