Masala Uttapam is a thick, savory South Indian pancake topped with vegetables and spices. This flavorful dish is quick to prepare using Glets Idly Dosa Batter or Glets Thatte Idly Batter, both of which provide the perfect consistency for uttapam.
Ingredients
- Glets Idly Dosa Batter or Glets Thatte Idly Batter – 1 cup
- Onion – 1 small, finely chopped
- Tomato – 1 small, finely chopped
- Green chilies – 1-2, finely chopped (optional)
- Capsicum – 2 tbsp, finely chopped (optional)
- Coriander leaves – a handful, finely chopped
- Salt – to taste (if needed)
- Oil or ghee – for cooking
Instructions
Step 1: Prepare the Batter
- If necessary, adjust the salt in the Glets Idly Dosa Batter or Glets Thatte Idly Batter.
- Mix the batter well. It should be slightly thick but pourable.
Step 2: Prepare the Toppings
- In a bowl, combine the chopped onions, tomatoes, green chilies, capsicum, and coriander leaves. Mix well and set aside.
Step 3: Cook the Uttapam
- Heat a non-stick dosa tawa (griddle) on medium heat. Lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the tawa and spread it gently to form a thick pancake (about ¼-inch thick).
- Sprinkle the vegetable mixture evenly on top of the batter, pressing down gently with a spatula so the toppings stick to the batter.
- Drizzle a little oil or ghee around the edges and on top of the uttapam.
Step 4: Cook and Flip
- Cover the tawa with a lid and cook for 2-3 minutes until the base turns golden brown.
- Carefully flip the uttapam and cook the other side for 1-2 minutes until the vegetables are slightly caramelized and the uttapam is cooked through.
Step 5: Serve
- Serve the hot Masala Uttapam with coconut chutney, tomato chutney, or sambar.
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