Recipe by: Aastha Mayank Raheja
Source: Family Recipe
- 1 packet idli / dosa batter
- 1 big onion, chopped
- 1 medium carrot, grated
- 1 large chopped tomato
- 5 Tbsp Coriander
- 2-3 green chillies (optional)
- salt to taste
- Water as required for the batter
- Few drops of oil for drizzling
- Few drops of ghee for the toppings
- Pour the batter in a large bowl and add water as required. The consistency should be like a pancake batter. Then, add salt to taste.
- Scoop 1 or 1.5 ladle full of the batter on the hot greased dosa pan.
- Sprinkle generously the chopped onions on top of the uttapam. Then, add other ingredients in your desired amount.
- Drizzle oil on top or you can add few drops of ghee if desired. Cook in medium flame. I would recommend covering it while cooking for even cooking.
- After a minute or two, flip the uttapam and cook in low flame for 2 minutes or until the onions get golden brown and crisp.
- Garnish each mini uttapam with fried cashew nuts.
- Serve while hot.
- Use the idli batter without stirring too much to get soft and spongy, crisp uttapam.
- The consistency of the batter plays a key role in the taste and texture of the uttapam. If the batter is too thick or it is the last remaining batter, uttapam will be hard and will not turn golden and crisp.
- Sprinkling over the dosa is recommended method, rather than mixing in batter. By doing so, the onions will get caramelised and give a nice look and taste.
- Cooking in low flame after flipping is important to get the colour. But for every uttapam, make sure that before pouring the batter, the pan gets heated properly.
Download PDF here (more photos are in the PDF): Indian Mini Uttapam Aastha Mayank Raheja