Uttapam - xoxo

Loving is not just looking at each other, it's looking in the same direction. 
 ~Antoine de Saint-Exupéry, Wind, Sand, and Stars, 1939

Happy Valentine Day to Everyone. Hurray Valentines Day is here and i am sure everyone will be busy trying to put up something special for their Valentine on this Valentines Day! I believe, the best way to win a great heart is to cook good food loaded with lots of LOVE. Today for breakfast I made these xoxo uttapam.

Uttapam is a very popular dish which originated in south India. It is also spelt as uttappa. Uttappa has not only become a favorite all over India, it is also appreciated by the visitors from other countries.

You could call it Indian pancake similar to dosa. The dosa batter is made from rice and urad dal.The same dosa batter can be used to make uttappa when it has turned sour after 2-3 days.

You can also make instant uttappa by mixing some flours.
We can make onion uttappa, tomato uttappa, mix vegetable uttappa etc. This uttappa is served with coconut chutney.

 You can have it breakfast or dinner. It can also be eaten as evening snack. Doesn't matter when. It is good to eat any time and for any meal.

Ingredients

Dosa batter 1 cup

Tomato 1

Small Onion 1

Bunch of fresh Coriander leaves

Little broken Cashewnut

Green Chillies 1-2

Method:

Put all the vegetables  in a small chopper and cut them very fine. In a cup of batter, mix all of it and add little salt. Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) and cover the pan for a while. Fire should be between medium and low. When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula. Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp. Serve with sambar and coconut chutney.

Dosa Batter:

Batter is made up of 1 portion of urad dal and 3 portions of rice. Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.