Uttapam Fry: A Tadka Twist to a Classic!

Namaste Doston! Kem cho? Kai ase? (Greetings friends! How are you? What’s up?) Chef Curry Do’pyaza here, back with another delicious dish to brighten your day!

Today, we’re taking a familiar favourite and giving it a delightful twist. We’re talking about Uttapam Fry! Think of it as the crispy, crunchy cousin of the soft and fluffy Uttapam. It’s perfect for a quick breakfast, a satisfying snack, or even a light dinner.

Uttapam, in its original form, is a beloved dish in South India, especially in Tamil Nadu. You’ll often find it gracing breakfast tables during Pongal, a harvest festival celebrating new beginnings, or as a comforting meal during the monsoon season when everyone craves something warm and satisfying. It’s also a staple at weddings and other festive occasions.

A Little History Lesson

Uttapam, like its close relative Dosa, hails from South India. It’s believed to have originated centuries ago, evolving from the need to use fermented batter. The beauty of Uttapam lies in its simplicity and versatility. You can add almost any vegetable to the batter, making it a nutritious and flavourful meal.

Preparation Time: 15 minutes (plus soaking time)
Cooking Time: 20 minutes

Ingredients – The Magic Makers

Dosa Batter: 2 cups (You can use store-bought or homemade. The recipe for homemade batter is available on my blog in the Dosa blogpost)
Pyaz (Onion): 1 medium, finely chopped
Tamatar (Tomato): 1 medium, finely chopped
Hara Mirch (Green Chilli): 1-2, finely chopped (adjust to your spice level!)
Hara Dhaniya (Fresh Coriander): 2 tablespoons, finely chopped
Rai (Mustard Seeds): 1 teaspoon
Jeera (Cumin Seeds): 1 teaspoon
Hing (Asafoetida): A pinch
Haldi Powder (Turmeric Powder): 1/4 teaspoon
Lal Mirch Powder (Red Chilli Powder): 1/2 teaspoon (optional)
Amchur Powder (Dry Mango Powder): 1/2 teaspoon
Tel (Oil): For frying

Let’s Get Cooking!

Get the Tadka Ready: In a small pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and turmeric powder. Sauté for a few seconds until fragrant.
Spice it Up: Add the chopped onions and green chillies to the pan. Sauté until the onions turn a beautiful golden brown.
Tomato Time: Add the chopped tomatoes and red chilli powder (if using). Cook until the tomatoes soften and the mixture thickens slightly.
Mix it All In: Pour the tadka mixture into the dosa batter. Add the chopped coriander and dry mango powder. Mix everything well. The batter should have a vibrant colour and a tempting aroma.
Fry it Right: Heat a flat pan or tawa over medium heat. Grease it lightly with oil.
Pour and Spread: Pour a ladleful of batter onto the hot pan. Gently spread it into a thick circle, about 4-5 inches in diameter.
Cook to Perfection: Drizzle some oil around the edges of the uttapam. Cook for 2-3 minutes, or until the bottom turns golden brown and crispy.
Flip and Fry: Flip the uttapam carefully and cook the other side for another 2-3 minutes, until it’s golden brown and crispy as well.
Serve Hot: Remove the uttapam fry from the pan and serve it hot with your favourite chutney or sambar.

Chef Curry’s Tips for Uttapam Perfection

Batter Consistency: The batter should be thick enough to spread easily but not too runny.
Pan Temperature: The pan should be hot enough to cook the uttapam quickly but not so hot that it burns.
Crispy Edges: Drizzling oil around the edges helps to create those irresistible crispy edges.
Don’t Overcrowd: Cook one uttapam at a time to ensure even cooking and crispiness.

Uttapam Fry: Your Way!

Gas Stove: Follow the recipe as described above. A cast iron tawa works wonders!
Induction Stove: Use the same method as with a gas stove, adjusting the heat settings as needed.
Oven: While not traditional, you can bake small Uttapams in a muffin tin. Pour the batter into muffin tins and bake at 350°F (175°C) for 15-20 minutes, or until golden brown.
Air Fryer: Preheat your air fryer to 375°F (190°C). Place the batter in a greased air fryer safe dish and cook for 10-12 minutes, or until golden brown.

Nutritional Information (Approximate, per Uttapam Fry)

Calories: 150-200
Protein: 4-6 grams
Carbohydrates: 20-25 grams
Fat: 5-8 grams

Note: Nutritional values can vary depending on the ingredients used.

Serving Suggestions – A Flavour Fiesta!

Coconut Chutney: A classic pairing that never fails.
Tomato Chutney: Tangy and spicy, a perfect complement to the crispy uttapam.
Sambar: A flavourful lentil-based vegetable stew.
Plain Yogurt: A cooling and refreshing accompaniment.

Time to Get Cooking!

So there you have it, my friends! Uttapam Fry – a simple yet satisfying dish that’s sure to become a family favourite. Go ahead, give it a try! Experiment with different vegetables and spices to create your own signature version.

And don’t forget to share your culinary creations with your loved ones. After all, food is best enjoyed when shared with good company.

Happy Cooking!

Yours truly,

Chef Curry Do’pyaza