Podi Uthappam
Uthappam is a weekly visitor in my household. I grind Idli/dosa batter every weekend. After making fluffy soft Idlis, I use the rest of the batter for making dosa and Uthappam. I also pack this for my little one’s lunch box. For tiffin boxes, uthappam is the best choice over the dosa. It remains soft and eatable. While Uthappam is basically a thick crepe, the toppings on it are our own creativity. Any kind of veggies can be topped based on choice. I usually make onion and podi uthappams for my family. This combo is our favorite. Do try this for your breakfast or dinner and serve hot with chutney and sambar.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Ingredients
- 1 cup Dosa batter
- 3 tsp Idli milagai podi
- 3 tbsp Onion
- 1 tbsp Coriander Leaves
- 2 tbsp Gingelly Oil
Instructions
- Heat a dosa pan. Finely chop the onion and coriander leaves set them aside.
- Once the dosa pan turns hot, pour a ladle of dosa batter to the center of the pan. Do not swirl it.
- Swiftly spread idli milagai podi, finely chopped onions, and coriander to the uthappam. drizzle sesame oil to the Uthappam. Let it cook until golden brown. This would take at least a minute or two.
- Flip over the Uthappam and allow it to cook for another minute. Serve them hot with chutneys or sambar of your choice.
Recipe Notes
- Uthappams are meant to be thick. So avoid swirling in a circular motion.
- Instead of regular dosa pan, you can use the small uthappam pans that are available in the market.
- Instead of Idli podi, I sometimes use paruppu podi when I make the uthappams for my little one.