Uttapam
type of dosa from South India
An uttapam, uthappam, oothappam, uthapam, utapam or uttappam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.
It is similar to a dosa, but it has more vegetables and a longer preparation time.
Preparation
Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as long-grain rice, sona masoori, or others. The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises.
“Uttapam” enters the record as type of dosa from South India. Crown Archives preserves that source wording while asking what Uttapam, type and dosa can confirm, complicate or overturn.
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This entry incorporates text from “Uttapam” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.