Uttapam is a kind of dosa in South India. It originated in Tamil Nadu in the Southern part of India. In Tamil Nadu it’s called Uthappam, in Karnataka usually called Uttapam. In Kerala it’s called Oothappam or Oothappo. It’s thicker than a normal dosa, and with more toppings than a normal dosa. I’m going to tell you about Uttapam.
Uttapam means “bitter melon”. In olden days in India a thin layer of fat, known as mubeena (misread), was boiled and fried in coconut oil and served as a tea. This was considered a health food as it was high in potassium, an element that strengthens the bones. And this is the origin of uttapams in Southern India. If you don’t like the taste of coconut oil and mubeena, you can use ginger, turmeric, coconut oil and other non-vegetarian ingredients.
To make healthy uttapams, add only about a teaspoon of these spices to each glass of water for boiling. Bring to a boil and let the liquid simmer for two minutes. Then, add in the chopped and mashed vegetables (sweet potatoes, carrots, cauliflower, onions, potatoes, etc.) and cover for about 2 minutes.
The next step is to puree the veggies with the help of a food processor, grinder or blender. Use the blender to puree the soup until you get a smooth consistency. Uttapam recipe cards mention using one tablespoon of the dressing on the top of the steamed vegetables. You can use coriander leaves to give the Uttapam a smoky flavor.
One very popular way to make vegetable uttapam for breakfast is to use chickpeas instead of the regular rice. Uttapam recipes generally advise against using rice but you can eat what you like. Cook the chickpeas in a separate pan and add some water so that they don’t stick to the pan. Steam them well to remove the skin, and then add the cooked vegetables to the cooked chickpeas along with some salt and pepper to make an excellent tasty and sumptuous breakfast.
If you are preparing for snacks and quick breakfasts Uttapam is a great starter dish. It can be made into a starter dish for day long fasts, or even a light dinner during the week. The traditional starter in Uttapam was Idli dosa batter. You can easily adapt your favorite flavors of Idli dosa batter by substituting the semolina or grounded rice in place of semolina. If you prefer making Uttapam for breakfast, you may find it easier to use the traditional Indian bread called Basmati, as it can hold up to the heavy flavors of the curries and the Idli dosa batter.