Mini Uttapam (Rice-Lentil Pancakes - South Indian Style)

          Uttapams are traditional South Indian breakfast, which are generally had with coconut chutney and sambar. These rice-lentil pancakes are nutritious and wholesome. I simply love this mini version of it which are both appealing and appetizing. 

          You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups idli / dosa batter 
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry
• coconut chutney & sambar to serve

          In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. Heat 1 tsp. oil in a non-stick pan and drop a small ladleful of the batter.

          Sprinkle some of the onion mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute.

          Transfer to a serving plate. Make similar uttapams with the remaining batter. Serve them with coconut chutney and sambar.

                         Mix onion, tomatoes, green chilies & coriander leaves. Keep aside. 

                  Heat 1 tsp. oil  & drop a small ladleful of the batter. Sprinkle some of onion
                  mix over it & fry on a medium flame for 1-2 minutes.

                               Flip it over & let it cook further for a minute.

                      Transfer to a serving plate. Make similar uttapams with remaining
                      batter. Serve them with coconut chutney & sambar.

Whole Moong & Whole Urad Dal Dosa / Uttapam (Green Gram & Black Gram Pancakes)

          These healthy and nutritious breakfast are just perfect to start your day. They are made of whole moong dal, whole urad dal and brown rice. Some coriander stalks, ginger and green chilies are ground along with the lentils & rice to add some intense flavor to the dosa. Chopped onions and idli podi (gun powder) too, can be sprinkled over the dosa while frying to make onion dosa / uttapams. Relish them hot with some coconut chutney and sambar.

• 1/4 cup whole moong dal (green gram)
• 1/4 cup whole urad dal (black gram)
• 1/4 cup brown rice
• 1/4 tsp. fenugreek seeds 
• handful of coriander stalks, chopped
• 1" ginger, chopped
• 2 green chilies
• 1/4 tsp. asafoetida
• salt to taste
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the moong dal, urad dal, rice and fenugreek seeds overnight. Drain. Add ginger, green chilies, asafoetida, coriander stalks, salt and required quantity of water.

           Grind to a paste and the batter should be of pouring consistency. Keep aside. There is no need to ferment.

          Heat a non-stick tawa (griddle) and add few drops of oil. Spread evenly and then sprinkle some water. After it sizzles off, wipe clean with a tissue paper. 

          Drop a ladleful of the batter and spread it in a circular motion with the back of the ladle into a round pancake. Drizzle some oil around the edges and over it.

          Cook on one side for a minute till it is lightly browned. Flip it over and cook the other side too. 

          Remove on a plate and continue making similar dosas with the remaining batter. Serve them hot with chutney and sambar.

                      Soak moong dal, urad dal, rice & fenugreek seeds overnight. Drain.

                         Add ginger, green chilies, asafoetida, coriander stalks, salt & required 

                         quantity of water. Grind to a paste & the batter should be of pouring 

                         consistency. Keep aside. There is no need to ferment.

                     Heat a non-stick tawa & add few drops of oil. Spread evenly & sprinkle

                        some water. After it sizzles off, wipe clean with a tissue paper. Drop a 

                        ladleful of the batter & spread it in a circular motion with the back of 

                        the ladle into a round pancake. Drizzle some oil around the edges & on it.

                              Cook on one side for a minute till it is lightly browned. Flip it

                              over and cook the other side too. 

                                  Serve them hot with chutney and sambar.

                         Chopped onions & idli podi can be sprinkled over the dosa while

                         frying to make onion dosa / uttapams. 

                                   Flip it over and cook the other side too till done. 

                                  Relish them hot with some coconut chutney and sambar.

Onion Uttapam (Rice-Lentil Pancakes - South Indian Style)

          This is the most common South Indian breakfast which is not only healthy, nutritious but at the same time very delicious. It simply tastes divine and filling too when had along with your favourite chutney and sambar. In this recipe I prepared tomato-ginger-sesame seeds chutney.

          The toppings can be anything that is preferred according to individual or family choice. I added some coriander roots instead of the leaves. You can experiment with tomato, cheese, assorted Bell peppers, red chili flakes, chopped coriander leaves or in combination.

          The best thing is, they can be prepared with any idli / dosa batter. They are perfect for any weekend breakfast or can be had anytime of the day be it for a light lunch or dinner. It serves as a great lunch box meal too.

• Idli / Dosa batter as required
• 1-2 onion, finely chopped
• 2-3 green chili, finely chopped
• 1/2 cup coriander roots, finely chopped
• some nalla karam podi / idli podi to garnish (opt)
• oil to shallow fry
• sambar & chutney to serve

          Mix the chopped onion, green chilies and the coriander roots and keep aside.

          Heat oil in a non-stick tawa / griddle. Drizzle some oil and wipe clean with a tissue paper. Pour a ladle of the batter and spread into a circle. It should be slightly on the thicker side.

           Sprinkle some onion, green chilies and coriander roots over it and press it gently with your spatula so that they stick to the dosa.

          Pour some oil over it and around the edges and cook on a low flame for a minute or two. When one side is done, flip it over and cook on the other side by drizzling some more oil.

          Make similar uttapams out of the remaining batter. Before serving, sprinkle some idli podi over the uttapams  and serve along with chutney and sambar.

                                 Finely chop onion, green chilies & coriander roots.

                                  Mix them together & keep aside.

                   Heat a tawa & pour a ladle of the batter. Sprinkle onion, green chilies & 
                   coriander roots.

                                 When one side is done, flip it over & cook the other side too.

                      Sprinkle some Nalla karam podi / idli podi & serve them hot with chutney
                      and sambar.