Information of uttapum with its history and recipe
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Uttapam is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter.
UttapamPreparation
Uttapam batter is made of a 1:3 ratio of vigna mungo and rice; the rice should be a combination of a boiled variety and a variety such as basmati.[1] The lentils and rice are subsequently ground and fermented. The outer surface is crisp and the inner layers are like idli.
Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney. It is popular in South India.
Uttapam from the streets of Varanasi (2007).
Apart from toppings, the uttapam itself can be prepared differently by adding Kodo Millet, AKA varagarisi in Tamil. The batter for this is prepared by adding 2 cups of Vargarisi for 2 cups of Idli rice and 1 cup of black gram lentils.
UttapamPreparation
Uttapam batter is made of a 1:3 ratio of vigna mungo and rice; the rice should be a combination of a boiled variety and a variety such as basmati.[1] The lentils and rice are subsequently ground and fermented. The outer surface is crisp and the inner layers are like idli.
Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney. It is popular in South India.
Uttapam from the streets of Varanasi (2007).
Apart from toppings, the uttapam itself can be prepared differently by adding Kodo Millet, AKA varagarisi in Tamil. The batter for this is prepared by adding 2 cups of Vargarisi for 2 cups of Idli rice and 1 cup of black gram lentils.
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