Sada Uttapam Recipe, also known as plain uttapa or ootappam is a simple thick dosa made with dosa batter, pav bhaji masala, coriander leaves and butter. This version of uttapam is popularly made in and around Mumbai street food area. This is a delicious breakfast recipe that can be made in less than 10 minutes.
Sada Uttapam
As a South Indian, idli dosa batter is always a staple in my fridge. It makes everyday cooking easier, especially on busy mornings. With the batter ready, I can quickly prepare idli, dosai, paniyaram or uthappam in no time.
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This is one of the simplest recipe you can ever make. It is plain uttapam sprinkled with the pav bhaji masala, coriander leaves and butter. Usually, uthappam is served with sambar, chutney and podi, but this version pairs really well with green chutney.
About Sada Uttappam (Plain Uttapam)
Uthappam is a classic South Indian tiffin recipe which we love for its soft fluffy texture. Uthappam is made using idli or dosa batter and is cooked like a thick, soft pancake, rather than a crispy dosa.
There are many varieties of uthappam available like onion uthappam, podi uthappam, vegetable uthappam, stuffed sandwich uthappam and pizza uthappam.
In this recipe, I have made a plain version with a sprinkle of pav bhaji masala and fresh coriander leaves on top. It is easy to make, tasty and perfect for any time of the day. Serve it hot with green chutney for a delicious meal.
It takes less than 10 minutes to prepare, which makes it ideal for busy mornings or lunch boxes. You can also cut it into small pieces for the toddler to make it easier to eat or top it with favorite vegetables to make it even more filling and healthy.
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Uthappam, also known as oothapam, is a traditional South Indian breakfast that is simple and easy to make. It is not only popular in South Indian households but also in restaurants across India and around the world.
This dish is made using idli dosa batter. I soak, and grind the batter and leave it to ferment overnight. Traditionally over fermented batter is turned into uthappam.
A well fermented batter gives a soft, fluffy uthappam with a tangy taste.
This uttapam recipe is very quick and simple to prepare, especially when you already have batter ready at home. It takes less than 10 minutes to prepare, which makes it ideal for busy mornings or lunch boxes.
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Ingredients
- Dosa batter : This dish is made using regular idli dosa batter. You can use either homemade or store bought batter.
- Pav bhaji masala : I have used pav bhaji masala, but you can also use garam masala for topping.
- Coriander leaves : Coriander leaves are finely chopped and added on top.
- Butter : Use any cooking oil like sunflower oil, groundnut oil or gingelly oil. I used butter.
Step by Step Pictures
1)Heat a dosa tawa or cast iron skillet on medium high heat. Once the tawa is hot enough. Brush lightly with oil so the uthappam doesn't stick. Pour ½ cup of dosa batter on the tawa and spread a little. Don't spread too much, uthappam has to be slightly thick.
2)Sprinkle 1 ½ teaspoon of pav bhaji masala over the dosa evenly. Now sprinkle 1 tablespoon of coriander leaves on top.
3)Dot 1 tablespoon of butter which is cut into small pieces all over the dosa.
4)Cover with a lid and cook on medium low heat for 2 minutes until the bottom is light golden coloured.
5)Once it gets golden, flip over and cook for 1 more minute.
6)Now both sides are cooked.
7)Remove and serve with chutney or green chutney.
Expert Tips
- Always use well fermented batter. This helps to make a soft, fluffy uthappam. Avoid using fresh or not sour batter.
- Unlike dosa, uthappam should not be spread thin. Pour the batter slightly thick to get the right soft, fluffy texture.
- Since uthappam is slightly thick, cook it on low to medium flame for even cooking. High heat may brown the outside quickly while leaving the inside uncooked.
- You can also add vegetables or other toppings of your choice to make the uthappam tasty, colorful and flavourful.
Storage and Serving
You can store the leftover batter in an airtight container. It stays fresh in the refrigerator for 2 to 3 days. You can reuse the batter to make dosa, uthappam or even paniyaram.
Serve this uthappam hot for best taste. It pairs perfectly with coconut chutney and sambar. You can also pack it for kids lunch boxes as it remains soft even after cooling.
FAQ
Q. Why is it raw inside ?
Uthappam is thicker than dosa, so it needs proper cooking time. If cooked on high heat, the outside may brown quickly while the inside stays undercooked. Always cook on medium heat and give enough time to cook evenly.
Q. Why is my uthappam sticking to the pan?
This usually happens when the pan is not hot enough or not well greased. Use a properly seasoned tawa and apply a little oil before pouring the batter. If you're a beginner, you can use a non-stick pan.
Q. How thick should uthappam be ?
Uthappam should be slightly thick, like a pancake. It should not be spread like thin dosa. This signature thickness helps to achieve a soft, fluffy texture with a little crispy base.
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Sada Uttapam Recipe (Plain Uthappam)
Equipment
Ingredients
- 4 cups Idli Dosa Batter
- 4 tablespoon Pav Bhaji Masala or Idli Podi
- 8 tablespoon Coriander leaves as needed chopped finely
- 8 tablespoon Oil
Instructions
- Heat a dosa tawa or cast iron skillet on medium high heat. Once the tawa is hot enough. Brush lightly with oil so the uthappam doesn't stick. Pour ½ cup of dosa batter on the tawa and spread a little. Don't spread too much, uthappam has to be slightly thick.
- Sprinkle 1 ½ teaspoon of pav bhaji masala over the dosa evenly. Now sprinkle 1 tablespoon of coriander leaves on top.
- Dot 1 tablespoon of butter which is cut into small pieces all over the dosa. Cover with a lid and cook on medium low heat for 2 minutes until the bottom is light golden coloured.
- Once it gets golden, flip over and cook for 1 more minute. Remove and serve with chutney or green chutney.
Nutrition
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