Uthappam is a kind of dosa which is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is the recipe of Paneer Uthappam. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Paneer Uthappam

For Batter

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

For Filling:

* 100 g – paneer, grated

* 1½ cup – onion, finely chopped

* 1½ cup – tomato, chopped (discard seeds)

* 2 tsp – green chilies, finely chopped

* 2 tbsp – coriander leaves, chopped

* Salt to taste

Method of Paneer Uthappam

For Batter

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

For Filling

Mix all the ingredients together. 

For making Uthappam

1· Heat the iron griddle or non-stick tawa well.

2. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle some filling on top of the batter evently and than sprinkle some oil over the filling and cook for about 1 minute.

3. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

4. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is a combination of tomato,onion and capsicum. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion, Tomato and Capsicum Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 2 tomatoes, finely chopped

* 2 onions, finely chopped

* 1 capsicum, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion, Tomato and Capsicum Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onions, tomatoes, capsicum and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is a combination of tomato and onion. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion and Tomato Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 2 tomatoes, finely chopped

* 2 onions, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion andTomato Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onions, tomatoes and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Tomato uthappam is one type of it. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Tomato Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 3 Tomatoes, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Tomato Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped tomatoes and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Onion uthappam is one type of it. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 3 onions, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onion and green chillies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.

Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.

Rava Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy.

Ingredients of Rava Idli

1 cup wheat sooji/rava (medium thick)

1/2 tsp mustard seeds

1/2 tsp crushed ginger

2-3 finely chopped green chilies

1 tsp chana daal

1/4 tsp soda

1carrot, grated

2 tbsp coriander leaves, finely chopped

2 tsp grated coconut

1 cup yogurt/curd

1-2 tbsp oil

Salt to taste

Method of Rava Idli 

1. Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.

2. Add salt, soda, carrot, coriander leaves, coconut, yogurt/curd and mix well. Set aside for around 30mins.

3. Grease an idli stand.  Steam for around 12-15mins.

4. Serve hot with Sambhar or chutney.

Idli is one of the most popular south Indian recipes all over the country. Extremely scrumptious, light and nutritious, Idli is an ideal breakfast item. Made of rice and Urad Daal, making Idli is not difficult at all. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body.

Method of making idlis is very simple yet little bit time consuming, only in the sense that you have to plan ahead. Whether idlies turn out like cotton soft or solid, white round bricks – it all depends on fermentation (that means where you live and how you grind the batter etc.,).

 Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy.

Ingredients of making Idli

2 cups Rice

1 cup Urad Daal (white)

1 1/2 tblsp Salt

Oil for greasing 

Method of making Idli 

1. Wash and soak dal and rice in water for about 6 – 8 hours.

2. Then grind them coarsely into silky smooth batter in a blender (To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding).

3. Remove the batter in a vessel.

4. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

5. Idlis are ready to be cooked when the batter is well fermented.

6. Grease the idle holder or pan well and fill each of them with 3/4th full of batter.

7. Steam cook idlis on medium flame for about 10 minutes or until done.

8. Use a butter knife to remove the idlis.

9. Serve them with sambhar or chutney.

The most important factor in the making of rava dosa is adjusting the heat control and the consistency of batter. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas. To get crispy dosas cook the dosas on a slow flame.

Stir the batter well before spreading the dosas as the solids always settle at the bottom. The batter should be thin as rava soaks up lot of water while cooking. So try this and let me know your experiences 

Ingredients of Onion Rava Dosa 

2 cups semolina/rava

1/2 cup rice flour

1/2 cup maida (all-purpose flour)

1 1/2 tsps cumin seeds

1 tsp grated ginger

curry leaves – few (optional)

finely chopped green chillies – 1 or 2

2 onions, finely chopped

salt to taste

water – 6 cups (approx)

oil as required 

Method of Onion Rava Dosa 

   1. Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.

   2.  In a 8 – to 10 – inch nonstick griddle or frying pan heat a small amount

 of oil over medium heat until a light sprinkling of water sputters and crackles on surface of pan.

   3.  Before frying each dosa, stir batter well. It should be thinner than crepe batter, so it will spread easily on the griddle. It might have thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).

   4.  Ladle about 1/3 cup batter onto the hot, griddle in a circular motion, starting from the outside and moving in, to make a thin pancake.

   5. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Sprinkle chopped onions on the top and let it cook on a low flame. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.

   6. Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.

    7. If you want more crispier dosa than let it cook till it reaches a nice golden brown colour. Serve hot with coconut chutney, potato bhaji or sambhar.

The most important factor in the making of rava dosa is adjusting the heat control and the consistency of batter. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas. And to get crispy dosas cook it on a slow flame.

Stir the batter well before spreading the dosas as the solids always settle at the bottom. The batter should be thin as rava soaks up lot of water while cooking. So try this and let me know your experiences 

Ingredients of Rava Masala Dosa

For Making Dosa

2 cups semolina/rava

1/2 cup rice flour

1/2 cup maida (all-purpose flour)

1 1/2 tsps cumin seeds

1 tsp grated ginger

curry leaves – few (optional)

finely chopped green chillies – 1 or 2

salt to taste

water – 6 cups (approx)

oil as required 

For Potato Masala Filling

3 big potatos, boiled, peeled and chopped into small pieces

1 inch piece of fresh ginger, peeled and minced

3 green chillis slit lengthwise

2 big onions thinly sliced

¼ tsp turmeric pwd

salt

2 tbsp oil

1/4 cup water

For tempering/seasoning potato masala

1 tsp mustard seeds

1 tsp cumin seeds(jeera)

1 tsp urad dal 

1 tsp chana dal(Bengal gram)

7 – 8 curry leaves

a pinch of asafetida powder

Method of Rava Masala Dosa

For making potato filling

1. Heat 2 tbsp of oil in a cooking vessel. Add the mustard seeds and let them splutter. Lower heat, add cumin seeds, urad dal, channa dal, curry leaves and fry till light brown, approx 10-15 seconds. The tempering should not burn.

2. Add curry leaves, asafetida powder, chopped green chillis and minced ginger. Mix and immediately add the sliced onions.

3. Fry till transparent, add turmeric and salt. Now add the chopped potato. Sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes. Turn off heat and adjust salt.

The most important factor in the making of rava dosa is adjusting the heat control and the consistency of batter. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas. 

Stir the batter well before spreading the dosas as the solids always settle at the bottom. The batter should be thin as rava soaks up lot of water while cooking. So try this and let me know your experiences 

Ingredients of Rava Dosa 

2 cups semolina/rava

1/2 cup rice flour

1/2 cup maida (all-purpose flour)

1 1/2 tsps cumin seeds

1 tsp grated ginger

curry leaves – few (optional)

finely chopped green chillies – 1 or 2

salt to taste

water – 6 cups (approx)

oil as required 

Method of Rava Dosa 

   1. Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.

   2.  In a 8 – to 10 – inch nonstick griddle or frying pan heat a small amount

 of oil over medium heat until a light sprinkling of water sputters and crackles on surface of pan.

   3.  Before frying each dosa, stir batter well. It should be thinner than crepe batter, so it will spread easily on the griddle. It might have thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).

   4.  Ladle about 1/3 cup batter onto the hot, griddle in a circular motion, starting from the outside and moving in, to make a thin pancake.

   5. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.

   6. Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.

    7. If you want more crispier dosa than let it cook till it reaches a nice golden brown colour. Serve hot with coconut chutney, potato bhaji or sambhar.