Sada Uttapa ( Mumbai Roadside Recipe)
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 46070 times
With little effort and the same batter as dosa, you can make a dish that seems quite different. The uttapam is thicker and heavier than the dosa and is cooked on both sides. Peculiarity of an uttapa is the small holes that form when spread on the hot tava making it appealing.
Method- Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour ¾ cup of the batter on the tava (griddle), spread in a circular motion to make a 175 mm. (7") thick uttapa and cook on a medium flame for a minute.
- Place 1 tbsp of butter in the centre and smear evenly over it using a spatula.
- Sprinkle ¼ tsp of garam masala and 1 tsp of coriander over it and cook for 2 minutes.
- Turn over and cook on the other side till it turns light brown in colour.
- Smear another ½ tbsp of butter evenly over it and cut it into 4 equal pieces on the tava (griddle) using the sharp edge of the spatula.
- Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
- Repeat with the remaining ingredients to make 3 more plates.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe