As you may or may not know, uthappam is basically an Indian savory pancake. It is made from idli batter and can be spiced up in any number of ways. Here, I've used carrot, coriander leaves, and onion as my main ingredients in the spirit of the upcoming republic day of India.
Pooja, of "My Creative Ideas" blog is hosting theme of the week based on republic day. So, I'm sending this recipe to her. Vande Mataram!
Idli batter - 2 cups
Onion - 1 small, chopped
Green chillies - 3, chopped
Carrots - 1, grated
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp, chopped
Mustard Seeds - 1 tsp
Urad dal - 1 tsp
1. Heat oil in a pan. When hot, add mustard seeds and urad dal.
2. Once it splutters, add chopped onion, green chillies, and curry leaves. Fry until onion softens.
3. Cool this mixture slightly and add to the idli batter.
4. Heat a tava or griddle on medium heat. Make sure it's not too hot or else the uthappams will not cook through before over-browning!
5. Once the tava is warm, pour approximately 1/2 cup of batter and spread it out slightly. Make sure it's still a little thick (not thin like dosa!).
6. While the batter is still wet, sprinkle some grated carrot and chopped coriander on top of the uthappam. (Alternatively, you could just mix the carrot and coriander in with the rest of the batter and pour it directly. I just thought doing it this way makes for a cute presentation.)
7. Wait until small bubbles form on top of the batter. At this point, carefully flip it over and let it cook completely on the other side.
8. Serve hot with chutney and/or sambar. We had this with ridgegourd skin chutney (peerkangai peel chutney). Stay tuned for that recipe!