How to make Quick Uttapam -
A quick and easy breakfast recipe of uttapam made with semolina and yogurt
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (suji/rawa), Yogurt (दही)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Quick Uttapam checkout Puri for Pani Puri-SK Khazana. You can also find more Snacks and Starters recipes like Pesto Pizza Chilli Garlic Prawns Snowball Cookies Chicken Fiesta Roll
Quick Uttapam Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Quick Uttapam Recipe
Semolina (suji/rawa) 2 cups
Yogurt 2 cups
Soda bicarbonate 1/2 teaspoon
Salt to taste
Oil as required
Small onion 1 for greasing
Tomato chopped 2 tablespoons
Green capsicum chopped 2 tablespoons
Onion chopped 2 tablespoons
Carrot grated 2 tablespoons
Red chilli powder to sprinkle
Fresh coriander leaves chopped as required
Processed cheese block as required
Sambhar to serve
Coconut chuntey to serve
Method
Step 1
Take semolina in a mixing bowl, add yogurt, soda bicarbonate and salt and mix well. Add a little water and mix well. Set aside for 20-30 minutes.
Step 2
To prepare each uttapam, heat a non-stick tawa. Drizzle ½ teaspoon oil and spread it with a small onion. Pour a ladleful of batter and spread to make a thick disc. Sprinkle ½ tablespoon tomato, ½ tablespoon green capsicum, ½ tablespoon onion and ½ tablespoon carrot.
Step 3
Sprinkle a pinch of red chilli powder, 1 teaspoon coriander leaves and grate some cheese on top. When the underside turns golden, flip and cook till the other side is golden too.
Step 4
Transfer the uttapams on individual serving plates and serve hot with sambhar and coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
