Korma Stuffed Uthappam- set dosa’s cousin?

This is one of the Signature dishes of my Sister and I just took the liberty of “borrowing” it from her when I started cooking for N and myself.  It is a very delicous way of hiding vegetables in a dish and the name itself catches attention right?

The only thing is the left over idli/dosa batter cannot be used to get these fluffiest uthappams and you gotta grind the batter separately. You can also use this batter to make podi uthappams or onion uthappams. This batter can also be used to make the SLV-Style set dosa with korma served on the side instead of stuffing the korma.

Ingredients: (serves-4)

Idli rice- 1.5 cups
Sona Masoori rice- 1.5 cups
Urad dal- 1/2 cup
Toor dal- 1/4 cup
Fenugreek seeds- 1/2 tsp
Salt

Method:

Wash and soak all the ingredients except salt for alteast 4 hours. Then grind them together to a no so fine- but not so coarse consistency. Add salt and let it ferment for atleast 6 hours.

Assembling the Uthappams:

Ingredients:
Uthappam batter
Already prepared vegetable korma(not piping hot)- 1 cup
Ghee- 2 tbsp

Heat a dosa pan/frying pan.

Once the pan is hot, pour a ladle full of the uthappam batter in the pan, but do not spread it thin like a dosa.

Wait for 30- 45 seconds till you can see bubbles forming on top of the uthappam. Then spread about 2 tbsp of the korma on top of the uthappam, spread some ghee on top of the double layer uthappam. (This is why the korma has to be at room temperature)

Let the uthappam cook for another 1-2 minutes on this side and slowly flip it(with the filling) and turn it.

Let the korma side also cook for 1-2 minutes and get all golden brown in color.

Transfer the uthappams to a plate and serve hot as it is. As the korma is there with every bite of the uthappam, you won’t need a side dish. This will be a very filling meal on its own.

Re-post time:

Suma of Veggie Platter has a Side-Dish theme event but not about dals and here are my entries to the event:

Kosamalli– A chettinad gravy

Kumbakonam Kadappa, a Tamilnadu speciality with potatoes and coconut

Aviyal– The mouth watering Kerala vegetable stew!

On the same note, PJ has a Healing Foods- Tomato event, an event started by Siri.

Well tomatoes are a must in the kitchen and I almost use them everyday form rasams to chutneys to gravies.
Here are my entries to her event:

Sun dried tomato Thokku

Cabbage Kofta

Sun dried Tomato Muffins- Savory Style

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the attachments to this post:

Stuffed-Uthappam
Stuffed-Uthappam

uthappam-with-korma
uthappam-with-korma

Uthappam-1
Uthappam-1


12 Comments to “Korma Stuffed Uthappam- set dosa’s cousin?”

  1. Wow, that looks wonderful, uttapam stuffed with koorma :)

  2. Hamsamalini says:

    Awesome! Tempting to have it now.

  3. indosungod says:

    Creative indeed!

  4. Wonderful idea sowjanya, looks delicious..

  5. Raks says:

    I too make like this sometimes,I love this than any other dosa variety 😉

  6. No sowjanya am still on a vacation but cant be away from blogging for many days, so just putting those dishes which were in my drafts..so how are you doing?i really missed you too,how was your vacation?

  7. Sayantani says:

    thats a great idea. love this as its healthy, quick and filling.

  8. panchpakwan says:

    Looks creative and delicious too.

  9. Ramya says:

    mmm, this is an interesting version and a must try one!!! comforting breakfast!!!

  10. champa says:

    Interesting. This is more of a masala dosa’s cousin and not set dosa’s cousin in my words. Looks good. I have always used long grain rice with parboiled rice. Isn’t sona masoori hard for grinding, plus it is expensive too.

  11. shanthi says:

    I go with champa and I luv to have it

  12. simply.food says:

    Looks wonderful and delicious.

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