Uttapam Snack Ideas

This recipe was born out of a desperate situation that I found myself in while prepping for an impromptu party at home. With no time to go shopping, I had to make do with whatever was available…including leftovers in the fridge!

So, having salvaged some leftover dosa batter, a few florets of broccoli and some chopped bell peppers…I got down to business. And voila! An assortment of fusion Uttapam pancake was ready.

Luckily for me I even had some coconut chutney in a small container that came to my rescue.

Everyone enjoyed snacking on them and appreciated the effort put in to make these beauties…

My job was done and I was happy to have used my creativity to put together a really amazing snack.

That was more than a decade ago. Now, I have realized that you can actually use any batter that you like. Make an instant batter with semolina (suji) or  poha (flattened rice). They taste good too!

Now, here are the snack ideas for you to try out in your kitchen.

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Uttapam Snack Ideas                                 Servings 10 to 12

Ingredients:

Dosa batter – 1 ½ cups or as required

Onion Pepper Topping

Bell peppers(Red & Yellow), Capsicum and Onions  – ½ cup (Finely chopped)

Salt & Pepper powder – to taste

Potato Chili Topping

Potato – 1 medium (Peeled and cut into thin strips or juliennes, washed in water and patted dry.)

Red chili flakes – to taste

Salt – to taste

Broccoli Baby Corn Topping

Broccoli – ½ cup (Finely chopped florets)

Baby Corn – 2 to 3 tblsp

Garlic – ½ tsp (grated)

Salt – to taste

Method:

1.    Heat a flat pan or tawa. Drizzle some oil on it. (Use a non stick pan for less oil consumption)

2.    Give the dosa batter a thorough mix. Using a tablespoon or a small ladle, pour the batter onto the pan as small disks.

3.    Let it set slightly on the bottom for a few seconds before adding the topping. Spread the topping evenly. Press down lightly with a spatula.

4.    Cook for a minute or two on low to medium heat before flipping them over. (If the pancakes come loose on shaking the pan, then you know it’s time to flip)

5.    Cook the toppings for 2 to 3 mins on low medium heat and they should be done.

6.    Take them out. Arrange them on a platter. Serve hot with a chutney or sauce of your choice.

© Rinki’s Kitchen