{{Short description|Type of dosa from South India}} {{Use dmy dates|date=August 2019}} {{more citations needed|date=October 2011}} {{Infobox prepared food | name = Uttappam | image = Mini Uttappam.jpg | image_size = 250px | caption = Mini-uttapams | alternate_name = Uttappam, oothappam | country = India | region = South India | creator = | course = | served = | main_ingredient = Rice flour, urad dal | variations = | calories = | other = }}
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.
It is similar to a dosa, but it has more vegetables and a longer preparation time.<ref name=":0" />
==Preparation== ''Uttapam'' batter is made of a 1:3 ratio of ''urad dal''<!--with skins or without?--> and rice. The rice can be a combination of parboiled rice and a regular variety such as long-grain rice, sona masoori, or others.<ref name=":0">{{cite web| url= http://www.bawarchi.com/contribution/contrib3669.html | archive-url= https://web.archive.org/web/20070329042023/http://www.bawarchi.com/contribution/contrib3669.html | archive-date= 2007-03-29| title= Uttapam | author= Mahendra Mehta | work= bawarchi.com| quote= Batter is made up of 1 portion of vigna mungo and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. (Boiled rice is not cooked rice but a variety of rice.)}}</ref> 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 once more to make sure the second surface is baked too. The ''uttapam'' is then ready to be served and eaten.
''Uttapams'' are traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander; other common choices are coconut, grated carrots and beets. They are often eaten with sambar or chutney. [[File:Indian Pancake.jpg|thumb|250px|''Uttapam'' from the streets of Varanasi (2007)]]
==See also== *List of Indian breads * List of pancakes * {{portal-inline|Food}}
==References== {{reflist}}
==External links== {{commons category|Uttapam}} * [http://www.upala.net/2014/06/varagarisi-tomato-uthappam.html Kodo Millet uthappam] * [https://neprecipe.com/how-to-make-easy-uttapam-batter-recipes/ Uttapam Batter Recipe] {{Webarchive|url=https://web.archive.org/web/20210518042815/https://neprecipe.com/how-to-make-easy-uttapam-batter-recipes/ |date=18 May 2021 }} {{Indian bread}} {{Indian Dishes}} {{Pancakes}}
Category:Tamil cuisine Category:Kerala cuisine Category:Indian breads Category:Pancakes Category:South Indian cuisine Category:Telangana cuisine Category:Karnataka cuisine Category:Andhra cuisine Category:Indian rice dishes Category:Lentil dishes
{{india-cuisine-stub}}