I would like to kick start the Dosa Month @ RedChilllies with the famous and tasty pancake from South India. These are savory pancakes that are topped with vegetables and made using left over dosa batter. These are soft and spongy but crispy around the edges with plenty of holes and little bit sour. Of course, you can always make this using fresh dosa batter (not few days old) and get away with the sourness.
But they are thick unlike the crispy plain dosa. Uttapam is traditionally made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. Uttapam is sometimes called an Indian pizza or pancake and is usually eaten with sambar or chutney.
My mom used to prepare this for us when we were young; I remember she used to add mixture of onion, coriander and poppy seeds to the dosa. But at that time I did not know that they were referred to as Uttapam, got to know of the name only few years ago when we had it at a restaurant.
I prefer taking these for picnics and or on road trips. Unlike the regular dosas they remain soft and they do not need any additional side dish like chutney or sambhar. They can be eaten as is or even along with dry chutney pudi. These are usually kid’s favorite, good way to sneak in some extra veggies in their diet.
Adapted from Veggie Platter
- Dosa Batter (should be little thick, use as required)
- ½ cup onion (finely chopped) [I used red onion]
- 1 green chilli (finely chopped)
- ½ cup carrot (finely grated)
- ¼ cup chopped coriander leaves
- Oil (as required)
- Sprinkle little salt over the chopped onion and grated carrots. Mix them along with coriander leaves and green chillies. Keep aside.
- Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.
- Sprinkle some water in the center and when the water almost evaporates pour a ladle of dosa batter in the center.
- Spread the batter in a circular motion from the center towards outside. Do not spread a lot. It should have the same thickness through out.
- Sprinkle some of the onion mixture on the dosa and lightly press it with the ladle. Start from the outer edge and then toward the inner edge. Do not add too much in the middle.
- Put a spoonful of oil around the edges of the dosa and little on the top.
- After the bottom part has cooked, flip the dosa over and let it cook on the topping end for about 10-20 seconds.
- Transfer to a plate. Serve warm with chutney, sambhar or eat them as is!
Dosa is a perennial favorite, a star of all the seasons and a choice of young and old alike. It’s a savory pancake, usually made of lentil and rice and is a staple food in South India. Typically they are crisp and golden brown on the outside and soft and fluffy on the inside. It is usually served for breakfast along with chutney and hot sambhar.
Having grown up in the South of India (Bangalore), these crepes are a part of our lives. So much so that Dosa is a comfort and a go to food for us. I mostly prepare the regular dosa, but along with that try other variations as well; after all there is no dearth of the varieties.
The other day I was going through my list of to-try Dosa recipes and it was a pretty long list. This comes as no surprise as there variations of dosas as there are lentils, beans, whole grain, vegetables and also their combination.
I was thinking of a good way to post these recipes; of course I could have stuck to the usual and post them randomly. But somewhere along I got the idea of posting Dosa recipes for the month. Needless to say I liked the second idea better and decided to implement it.
So folks announcing the Dosa Month here at Redchillies and that means through out the month of March, I will be posting only Dosa related recipes.
These Dosa recipes will include
- Recipes tried from various blogs
- Sweet Dosa
- Vegatable Dosas
- Instant Dosas (no fermenting required)
- Dosas with beans/lentils
No I will not be posting every day, but I will try to keep up with the pace which I usually do and post 7-9 recipes a month.
Readers/ Food Bloggers are welcome to join me and post Dosa recipes on their blog and link it to me here. Hope to see you join me and share your wonderful creations. I am really excited to do this, so wish me luck folks!
I am so used to using Semiya/Vermecelli in either Yogurt Semiya or Vermecelli Kheer and the usual Semiya Upma that the idea of making Semiya Dosa intrigued me.
I learnt this Dosa recipe from a colleague of mine at work who had got this for her lunch. I loved the variation of using vermicelli in Dosa and got the recipe from her.
I tried this last week and the kiddo loved it as well along with ketchup. If you want to make it kid friendly then reduce the quantity of green chillies in the recipe. We loved it along with mango pickle.
- 1 cup Semiya/ vermicelli ( I used roasted vermicelli)
- ½ cup Rice flour
- 1 cup yogurt/ curd
- 1 green chilli finely chopped
- 2- 3 Curry leaves (chopped)
- 1 Tbsp Coriander leaves
- Salt – to taste
- (Chopped onions + grated carrots )optional
- In a bowl add the yogurt and thin it out with ½ cup water. Stir and add salt, curry leaves, green chillies and coriander leaves.
- Add the vermicelli and rice flour and mix thoroughly. It might be difficult to mix with the vermicelli, but mix it in intervals.
- The batter at this point might not be thick. Keep the mixture aside for 30 minutes and now the yogurt gets absorbed by the vermicelli and becomes thick.
- Heat a tava and pour a laddle full of the batter in the center. Using the back of the ladle spread from center in form of circle. This dosa will be thick compared to the regular urad dosa. (Add chopped onion and grated carrot in the middle)
- Spread some oil around the dosa and at the center. After the dosa has cooked, flip it over and cook on the other side.
- Serve hot with some chutney or pickle.