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1 cup -
1 cup - fine Sooji or
2 cups -
1 cup - Curds or Buttermilk
1.5 tsp - Salt
1/4 tsp -
as per taste (or 1-2 medium hot)
1/2 cup - Finely chopped
1/4 cup - chopped
1 tbsp - Chopped Coriander and
1/2 tsp - Baking Soda or Baking Powder
Oil for shallow frying
How to Make Quick Uthappam
Mix all the ingredients well. Add enough water to make a 'dropping dough' like cake or idli batter. Beat mixture well.
Keep aside for 5-10 minutes to let it soak in the moisture. Add more water if the dough is too thick.
Heat a flat tawa or frying pan, spread a tsp of oil on it and let it remain on low heat for 3-4 minutes for the pan to absorb the oil so that the dough does not stick to it.
Take a ladle of dough and spread it on one side of the pan into a 4 inch round. You can make two or three uthappams of this size in a large tawa.
Now spoon a little oil all round the dough and a few drops on the top also. Cover and cook over medium heat till the underside is golden brown. You can see the edges browning.
Turn the uthappams to lightly brown the other side and remove.
Serve with coconut chutney, sambhar or the traditional idli-dosa red chutney powder.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.