Growing up as a Bong in a multi-cultural Mumbai township meant I was exposed to different kinds of cuisine since childhood, one of them being Udupi cuisine. I am told, my first Udupi outing was when I was 6 months old, at a small outlet in Vashi, New Bombay, called Navaratna. (I hear the restaurant is now a chain!) My parents relished their dosas, wadas and thalis, while the owner Mr. Shetty kept a watchful eye on me (while I babbled in my perambulator)
And then, I spent a few of my formative years in SIES College (South Indian Education Society), so, yup, you get the picture. Canteen food consisted of regular happenings of Idli, Upma, Uttapam, Sheera, Sambar-Wada, aaaah, memories! So, now, miles away here in Cal, I still seek out my love for Southie food. Not surprisingly, I tried making Uttapams. Though these are made from rice flour usually, I’m on a no-rice eating spree, and made these with Rava or Sooji/Semolina.
Here’s the recipe:
- Rava/Sooji/Semolina/Cream of wheat – 2 cups/250 gms
- Curd (or buttermilk) – 1/2 cup (buttermilk 1 cup)
- Water – as needed, batter must be thick like pancake.
- Onions – 1 large, sliced finely.
- Tomatoes – 1, chopped fine
- Capsicum – 1, chopped fine
- Coriander – 1 cup, chopped fine
- Chilies – 3 or 4, I skipped them
- Salt to taste
- Bicarbonate of soda – 1/2 tsp OR Eno fruit salt – 1 tsp
- Homemade ghee – a few drops for each uttapam
- Mix the curd with the semolina, add salt, and water to make a fine batter.
- Keep aside, covered for 30 minutes.
- Chop and slice the veggies in the meantime and ready them.
- Now, add the soda into the batter, that will have become nice and soft by now.
- You will see bubbles…good. stir, and add chopped coriander.
- Heat a non-stick tawa…add a drop or two of ghee, spread.
- Using a ladle, use 1 large or 2 small scoops and with the back of the ladle, spread it on the pan..don’t make it thin.
- Now, sprinkle the veggies on top, and using the back of a spatula, press them into the uttapam nicely.
- Cook on a low flame for 3 minutes, and then, carefully, flip the uttapam.
- Give the other side a couple of minutes too..sprinkle some ghee if needed.
- Turn again, and if satisfactory, take out on a plate and serve hot.
I also made a few plain ones, and the next day, I made some with shredded carrots as well..here are the pics!