Served HotServed Hot
Very Good based on 3 Ratings

Listed in : Vegetarian , Vegetarian Snacks , Vegetarian Appetizers , Vegetarian Tiffins , Vegetarian Sidedish , Vegetarian Breakfast , Kids , Kids Lunch Box

Crispy rice and dal pancakes topped with onions and tomatoes. A breakfast favourite.

Servings: 4
  • Rice, White, Long-grain, Precooked Or Instant, Enriched, Dry, Boiled Rice (Par) boiled rice 2 cups
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal (washed) 1 cup
  • Onions, Raw, Onion Onions (finely chopped) 2 nos.
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomatoes (finely chopped) 2 nos.
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies (finely chopped) 3-4 nos.
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves (finely chopped) 2 tsp.

Instructions (Preparation Steps):

  • 1.Soak the rice and dal in water. Grind
  • to a smooth paste. Add salt to it. Keep aside for 6-8 hrs.The consistency of
  • the batter should be quite thick.
  • 2. Pour one large spoon of batter on to a non-stick pan.Spread it out.Sprinkle
  • onions, tomatoes, Green chilies and coriander leaves. Increase the flame.
  • 3. Pour oil on all the sides.
  • 4. Once the uttapa is fried on one side, flip it over.Pour oil again on all the
  • sides. Cook till the uttapa is crisp.
  • 5. Serve hot with coconut
  • chutney or sambar.

Cook's Tip:
To eliminate onion breath, drink sweet milk after eating onions
To store green chillies for longer, remove the stalk and keep in tight glass bottles in the fridge.
If you burn a pot of rice, place a slice of white bread on the top of the rice. Let it sit for a few minutes (5-10). The burnt taste will be gone but be sure NOT to scrape the bottom of the pan. Just use as much as you can without touching the bottom.


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