Uttappam is a breakfast delicacy like Dosa. Uttappam is soft unlike Dosa which is crisp. And Uttappam is generally preferred with fillings or toppings rather than plain Uttappam. It is like a thick pan cake. Uttappam is also prepared with soaking of Rice, Urad Dal etc. What we are attempting here is a Poha Uttappam which is an instant breakfast in the sense that it can be prepared in real quick time as you will see. It can be made in varieties based on the toppings and fillings which we use. We will see three such varieties here which will give different taste – each one is tastier depending on your likes.
Since there are lots of vegetables are used in the fillings, it can also be considered as a healthy breakfast. One has the option to use the vegetables one likes even though we have mentioned only a few here. By reducing the quantity of Chillies or avoiding it totally, we can make it as a tasty breakfast even for children and pack in their lunch box too. Try it, you will love it.
Ingredients (for Coconut Chutney):
Freshly Grated Coconut – ¾ cup
Green Chillies (Both spicy and less spicy type) – 2 each (2 +2)
Ginger – 1 inch long piece
Fried Gram (Pottu Kadalai) – 2 tbsp
Tamarind –a small piece
Salt – to suit taste
For Seasoning (Tadka):
Oil -2 tsp
Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Dried Red Chilli – 1 (broken)
Curry Leaves – from 1 sprig
Asafoetida – a generous pinch
Take the Grated Coconut, Green Chillies, Ginger, Fried Gram, Tamarind and Salt in a blender. Grind them to a semi fine paste with required water. Transfer this chutney to a serving bowl.
Heat the Oil in a small pan. Add Mustard Seeds, Urad Dal and broken Red Chilli. When the Mustard pop up, add the Curry Leaves. Stir it for a few seconds. Add the Asafoetida and stir. Switch off the flame. Pour this seasoning (Tadka) to the Chutney and mix well.
The tasty traditional Coconut Chutney is ready for serving.
Adjust the quantity of Green Chillies to suit your taste.
You can add Tamarind Juice in place of Tamarind piece. You can also use Curd and avoid Tamarind.
Instant Poha Uttappam (Poha Pan Cake)
Flattened Rice (Poha) thick variety: ¾ cup
Fine Semolina (Rawa) – ¾ cup
Yogurt (Curd) – ¾ cup
Water – ¾ cup
Salt – to suit taste
For Topping as well as mixing with the batter:
Onion – 1 (finely chopped)
Grated Carrot – ½
Green Chillies – 2 (finely chopped)
Finely chopped Coriander Leaves (Cilantro) – 4 tbsp
Chopped Curry Leaves – from 1 sprig
Tomato -1 (deseeded and finely chopped)
Chilli Flakes – as required
Idli Milagai Podi (Gun Powder) – 2 tsp per Uttappam
Oil – for roasting the Uttappam
Wash the Poha in water and drain the water immediately. Now, add ¼ cup of water and allow the Poha to soak for 10 to 15 minutes in it.
Blend the soaked Poha to a fine paste. It takes hardly a minute to blend it to a fine paste. Transfer this batter to a large bowl.
Add Semolina, Yogurt and Salt. Blend it well without forming any lump. Add a little water and allow to rest for 15 minutes.
The batter should be a little thicker than the ordinary Dosa batter consistency. If the batter becomes too thick, add required water to make it a slightly thick batter than the ordinary Dosa batter.
To this batter, add 2 tbsp of finely chopped Onion, 2 tbsp of grated Carrot, half the quantity of the finely chopped Green Chilli, 2 tbsp of the finely chopped Coriander leaves and all the Curry Leaves. (Do not add Tomato now). Mix the batter well.
Take all the remaining vegetables including the chopped Tomato to a bowl. Add little Salt and stir them well. This will be the topping.
Heat a Dosa pan. Sprinkle some oil. Use a tissue and wipe the pan with the tissue. It will spread the Oil all over the pan and also remove etra Oil from the pan. Pour a ladle of the batter and spread it like a small Uttappam. Top it with 2 to 3 tbsp of the prepared topping and press gently into the Uttappam. Cook for a minute in medium flame. Drizzle a tsp of Oil around the Uttappam. Cook for another minute or till the base of the Uttappam is cooked well so that the Uttappam can be flipped easily. Flip the Uttappam. Cook for a minute or two, flip again. Once both the sides are cooked well, remove it to a serving plate.
Let us see another option. Sprinkle some Chilli Flakes above the topping and press them into the Uttappam gently. Cook as earlier.
Let us see the third option – Sprinkle some Idli Milagai Podi (Gun Powder) on top of the toppings, press them gently into the Uttappam and cook as above.
Enjoy the Uttappam with the traditional Coconut Chutney. Serve hot.
If you find that the batter has become little thin and the Uttappam is sticking to the pan, add small quantity of Semolina to the batter, mix well and allow to soak for 10 minutes and then start making the Uttappam.
If you do not want to use Yogurt, you can use ¾ cup of Butter Milk and add water, if required.
You have to sprinkle Oil to the pan, spread it uniformly and then wipe it out with a tissue paper for the first Uttappam only. Else the batter will not spread evenly and will also lump. This process is not required for the second Uttappam onwards. If you find it difficult to flip the Uthappam, you may have to add little Rawa to the batter and mix again so that the Uthappam can be flipped easily