Posts Tagged ‘Korma Stuffed Uthappam’

Korma Stuffed Uthappam- set dosa’s cousin?

Tuesday, August 3rd, 2010

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. ┬áIt 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


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:

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