Uttapam

Name: Uttapam
Ingredients: 1/4 cup finely chopped red onion; 1/4 cup finely chopped fresh cilantro leaves; 1/4 cup finely chopped yellow or red bell pepper; 1 teaspoon chaat masala, optional; Salt to taste; 2 tablespoons corn, grapeseed, or other neutral oil, or more as needed; 1/2 recipe dosa batter (preceding recipe; leftover dough keeps in the refrigerator for a couple days; let it come to room temperature before cooking)

7 ingredients

7 steps

Ingredients

1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro leaves
1/4 cup finely chopped yellow or red bell pepper
1 teaspoon chaat masala, optional
Salt to taste
2 tablespoons corn, grapeseed, or other neutral oil, or more as needed
1/2 recipe dosa batter (preceding recipe; leftover dough keeps in the refrigerator for a couple days; let it come to room temperature before cooking)

Directions

1

Stir together the red onion, cilantro, bell pepper, chaat masala if youre using it, and salt in a small bowl, taste, add more salt or chaat masala if necessary, and set aside.
2

Preheat a nonstick or cast-iron griddle over medium heat for a full minute before greasing it with a film of oil.
3

Pour 1/4 cup of the batter onto the griddle.
4

Uttapam are usually 5- or 6-inch pancakes 1/4 to 1/2 inch thick; if the batter is particularly thick or cold, you may need to spread it with the back of a spoon (or the measuring cup) to those dimensions.
5

After a minute or so, scatter the top of the pancake with a couple tablespoons of the onion-cilantro-pepper mix.
6

When the bottom starts to color and crisp, 2 to 3 minutes later, flip the pancake and cook for another 4 to 5 minutes, until the second side is crisped and colored.
7

Serve hot.