Covered with various vegetables such as onions, tomatoes, carrots, and green chilies, uttapam is a colorful and flavorful dish. Uttapam is usually crispy on the bottom and has a soft, spongy texture on top.
Uttapam, also known as uthappa, uthappam, or oothappam, is traditionally made with the leftover batter from dosai. The mixture of lentils and rice flour is left to ferment overnight before preparing the uttapam. The batter is spread in a circular shape and then sprinkled with preferred toppings.
Uttapam existed before dosai, dating back to around the 1st century. They are essentially the same dish, with uttapam being thicker, more fluffy, and typically topped with vegetables.
The first mention of dosai is from the 6th century during India's Sangam period. Both dishes originate from South India. After India’s independence, South Indian cuisine spread to the north and then to the rest of the world.
Variations of Uttapam
Uttapam is an easy recipe and a versatile dish. There are many versions of uttapam based on preferences and creativity. Most uttapams are known by the ingredients used. For example, onion uttapam, cilantro uttapam, tomato uttapam, and carrot uttapam indicate the types of vegetables used.
Instant uttapam mixes are now available in the market. They are favored by many because they skip the fermentation process. Just add water to the instant mixes to form a fermented batter. It only takes about five to ten minutes to cook.
Finally, there is a sweet uttapam served as a dessert, usually topped with kaya (coconut egg jam).
