Sometime back I tried making uthappam. From what I understand from co-workers, uthappam and dosa use the same batter but vary in thickness which is derived from the amount of water used to thin the batter.
The little pancakes were fun, but I wanted to see if there was any difference in taste if the utthapam had a different texture and took out the waffle iron, used the same formula for the batter:
basmati rice, 160 g
urad dal, 40 g
basmati and dal soaked in a total of 300 grams of water for about 8 hours.
pureed the mix in a wet grinder
added salt, 3 g
yeast, 1/4 t (I know, it's a cheat)
This mixture set for about 8 hours loosely covered in a bowl on the kitchen counter. Next morning it was nice and puffy. I took a scoop of batter and ladled it on to a well-preheated waffle iron and topped it with red onion, green onion and slivered serrano pepper. The top eventually crunched down on the mixture and voila! A utthapam waffle. We let them rest about 6 hours, warmed them up slightly and ate them with a raita.
Posts
