white or brown breadcut into small pieces~2-3 slicesest.
semolina~½ cupest.
curd/yogurt~½ cupest.
waterto adjust batter consistency~¼ cupsest.
saltto taste
baking sodaa little, to make the uttapam soft and fluffy~¼ tspest.
onionfinely chopped~1est.
carrotfinely chopped~1est.
coriander leaveschopped~2 tbspest.
curry leaveschopped~1 tbspest.
green chillieschopped~1-2est.
oilfor roasting on the pan~2 tbspest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Cut the bread into small pieces and put them in a blender jar. Adding bread makes the uttapam instantly soft and filling, with no need to wait for fermentation.
2
Add semolina, curd, and some water, then blend everything into a smooth batter — it tastes just like a hotel-style uttapam.
3
Transfer the batter to a large bowl, add salt and a little baking soda, and mix well. The baking soda gives the uttapam a soft, fluffy, slightly airy texture.
4
Set the batter aside. For the vegetable topping, mix chopped onion, carrot, coriander, curry leaves, green chillies and salt in a bowl. Feel free to add other vegetables of your choice to make the uttapam more nutritious and colourful.
5
Heat a pan and pour in the batter without spreading it too thin. Evenly spread the vegetable topping on top, drizzle with a little oil, and cook on low heat.
6
Cooking on low heat ensures the uttapam cooks evenly inside and turns slightly crispy outside. Once the bottom is well cooked, flip it over and cook the other side until both sides are golden and done.
7
Serve hot with coconut chutney, puri, or tomato sauce.
PrimedTableBETA
