Cooking with Shail

Hey guys! Uttapam is a kind of dosa recipe with the difference being it is slightly puffier and softer. Depending on how you like it you can top it with onion, onion and tomatoes as you like it. I have already posted the recipe of rava uttapam. Today I am posting the recipe of masala uttapam which is uttapam topped with potato masala. It tastes really amazing. I have made uttapam batter which does not require overnight fermentation. Lets get cooking…..

Ingredients:

For Uttapam batter:

Rava/Semolina – 2 cups

Rice Flour – 1/2 cup

Poha/Flattened rice – 1 cup

Wheat flour – 1/2 cup

Soda bi carb/Cooking Soda – 1/4 tsp

Curd/Dahi – 1 cup

Water – as required for batter

Salt as per taste

For Podi Powder:

Dhania/Coriander Seeds – 1/4 cup

Chana Dal/ Split Bengal Gram – 1/2 cup

White Urad Dal/ Split Black Gram Lentils (White) – 1/2 cup

Sesame Seeds / White Til – 1/4 cup

Oil – 3 tsp

Garlic Cloves – 3 large

Kashmiri Lal Mirch (Whole) / Kashmiri Red Chilli (Whole) – 12 pieces

Curry Leaves – a few

Salt as per taste

Asafoetida – 1 tsp

Turmeric/ Haldi Powder – 1 tsp

For Potato Masala:

Boiled potato – 5 medium

Onions (finely chopped) – 2 large

Capsicum (finely chopped) – 1 large

Curry Leaves (chopped) – a few

Green chilies (finely chopped) – 3 pieces

Ginger paste – 1 tsp

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Asafoetida/Hing – 1/4 tsp

Turmeric Powder – 1 tsp

Lemon Juice – 1 tbsp

salt as per taste

Coriander leaves (finely chopped) – 1/4 cup

For uttapam:

Ghee – for greasing

Onion (finely chopped) – 1 large

Capsicum (finely chopped) – 1 large

Tomato (finely chopped) – 1 large

Method:

For Uttapam Batter:

1) In a grinder dry grind rava/semolina and poha/flattened rice into a fine powder.

2) Now in a bowl take this rava and poha powder, rice flour, wheat flour and salt and mix it all well. To this add the curd and mix it well. Now add the water and make a loose batter (like dosa batter). Finally add cooking soda to this and mix it well. Cover and keep aside for 10 minutes.

For Podi Powder:

1) In a wide pan roast the sesame seeds, urad dal and chana dal till light pink and keep aside to cool.

2) Roast the dhania/coriander seeds till light brown and leaves aroma (approximately 5-8 minutes). Keep aside to cool.

3) De-seed the Kashmiri Red Chilli and keep aside. In the same pan add the oil and let it become warm. Then add the garlic cloves, curry leaves and kashmiri lal mirch (de-seeded) and saute for 5 minutes. Keep aside to cool.

4) Once cool in a grinder take the sesame seeds, coriander seeds, chana dal, urad dal, garlic cloves, curry leaves and kashmiri lal mirch, salt, turmeric powder and asafoetida and grind it all together into a fine powder. Do not add any water. Store in airtight container for further use.

For potato masala:

1) In a kadhai/wok take oil. Add the asafoetida, mustard seeds and cumin seeds. Once the seeds crackle add the curry leaves, green chilies and ginger paste. saute for a few seconds.

2) now add the capsicum and saute till little soft. To this add the onions and saute till little brown. Chop the potatoes roughly into small pieces.

3) Once the onions are done add the chopped potatoes. To this add the turmeric powder and salt and mix it all well. Lightly mash these potatoes while mixing. Finally add the lemon juice and mix it well. Add the coriander leaves and take it off the gas. Keep this mixture aside to cool a bit.

For uttapam:

1) Take a non stick tawa/iron tawa. Once it becomes warm pour a laddleful of uttapam batter in the middle of the tawa.

2) To this add the chopped onion, tomato and capsicum and grease the uttapam border with ghee. Press the onion, tomato and capsicum gently into the batter.

3) Let the batter cook a little then add the potato masala and gently press and spread it throughout the uttapam. Finally sprinkle generously with podi powder and let it cook on lower side. Then flip it and cook on side of the masala till it is lightly brown. Serve hot with chutney.

This post is a part of Blogchatter Half Marathon.

By Blogchatter https://www.theblogchatter.com/