Bread uttapam – tasty snack recipe
Bread uttapam recipe with step by step pics – Bread uttapam is a very tasty and easy to make South Indian breakfast dish. The best part of bread uttapam is that it is very easy to make as it does not require any fermentation process.
Bread uttapam recipe with step by step pics:
1. Trim the edges of the bread. Soak these bread pieces in 3/4 cup of water for 2 – 3 minutes. By this time, you will notice that the bread pieces are soaked well. Take the bread pieces out from the water, squeeze it well and remove the excess water from it. Don’t throw out the water. You can add it to the batter at a later stage.
2. In a mixer jar, add the bread pieces, rice flour, cornflour, semolina / rava and grind it. You will find that it gets a bread crumb consistency. Now add curd / yogurt to it and blend it once more. Transfer the blended contents to a bowl. Add 1/2 cup of water, mix well. Keep aside. (If you want to make dosa instead of uttapam, add more water to it. ). Leave it aside for 10 – 15 minutes.
3. Check if the batter has reached a dosa batter consistency. Otherwise, if you find that the batter is very thick, add little more water. To this batter, add chopped onion, cumin seeds, green chili, coriander leaves, grated ginger , salt and mix well.
4. Heat a tawa or griddle. Grease it with oil. Don’t use the tawa which is used for making chapati or roti. The dosa will stick to the tawa. When the tawa is hot enough, (but not smoky – if the tawa becomes smoky, reduce the flame, and sprinkle water onto the tawa. It will become alright.) pour one ladleful of batter onto the tawa and spread it slightly in circular motion. Since you are making uttapam, the dosa will be slightly thick. Drizzle oil around the edges and at the center.
6. Transfer bread uttapam to another plate and serve hot with sambar and chutney. Bread dosa tastes great with onion tomato chutney, carrot chutney, coconut chutney or sambar.
bread uttapam recipe below:
- bread slices - 4 - 5
- rava / sooji / semolina - ½ cup
- curd / yogurt - ½ cup
- rice flour - 1 tablespoon
- cornflour - 1 tablespoon (optional)
- cumin seeds - ½ teaspoon
- water - ½ cup
- salt - ½ teaspoon
- ginger - ¾ teaspoon (grated)
- onion - ¼ cup (finely chopped)
- hing / asafoetida powder - a pinch
- green chili - 1 or 2 (finely chopped)
- coriander leaves - 1 tablespoon (finely chopped)
- Trim edges of the bread and soak it in water for 2 - 3 minutes.
- Squeeze out the excess water from the bread pieces.
- Grind together soaked bread pieces, semolina, rice flour, corn flour.
- Add curd / yogurt to this ground mixture and grind it once more.
- Add ½ cup of water to make a dosa batter consistency.
- Add salt, cumin seeds, chopped onion, green chili, grated ginger, hing, chopped coriander leaves and mix well. Keep aside for 10 minutes.
- Heat a dosa tawa or griddle, grease it with oil.
- When tawa is hot enough, pour one ladleful of batter, and spread it slightly.
- Pour 1 teaspoon of oil around the edges and in the center.
- Cover and cook on medium flame for 1 - 2 minutes. The bottom side turns golden color.
- Flip the dosa to the other side. Let it cook on that side too.
- Transfer the uttapam to a serving plate.
- Serve bread uttapam hot with sambar and chutney.