Utappam Overview
Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as long-grain rice, sona masoori, or others.[1] The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises. With the help of a ladle the batter is spread on a hot pan, generally circular, toppings are spread on it and patted gently. Oil is dripped around it and it is flipped after it turns golden brown. Oil is dripped again, and it is flipped onc
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Cultural Story
History
An uttapam, uthappam, oothappam, uthapam, utapam or uttappam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.
Nutrition Facts
Serving size: 1 Piece
| Calories | 180 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 23 g |
| Fiber | 2.5 g |
| Sodium | 180 mg |
Where To Eat
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