PODI UTHAPPAM RECIPE | UTHAPPAM RECIPE | BREAKFAST RECIPE
Podi uthappam is one of the popular recipe in south India. Podi Uthappam are thick, soft and fluffy round pancake which is flavored with grounded dals and red chillies. This is a spicy twist to the uthappam and this goes perfect for the kids lunch box. We can serve this podi uthappam with coconut chutney or tomato chutney or serve as it is. Follow my step-by-step photo recipe to prepare podi uthappam. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR PODI UTHAPPAM
Course : Breakfast Recipe
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 5 min
Total Time : 20 min
INGREDIENTS
- 1/2 cup urad dal
- 1/4 cup bengal gram dal
- 7 red chilli (i used spicy chilli)
- 6 kashmiri red chilli
- 6 garlic with skin
- 1 spring curry leaves (10-12 leaves)
- 1/8 tsp hing/asafoetida
- salt as needed
- 2 tsp oil
- 4 cup idli batter
- sesame oil as needed to make uthappam around 1 tsp for every uthappam
PROCEDURE
- heat 1 tsp oil in a skillet
- roast the urad dal, bengal gram dal, red chilli, kashmiri red chilli, garlic and curry leaves separately in medium flame and keep it aside (avoid burning the dals and chillies)
- allowed to cool completely
- transfer all the ingredients into mixer grinder
- add salt and hing
- grind to a slight coarse powder
- store in an air tight container
- for making podi uthappam take 4 cup idli batter
- mix well if batter is too thick add 1/4 cup water to make medium consistency
- heat a cast iron dosa pan
- pour a ladleful of batter and do not spread
- sprinkle idli podi/gun powder
- drizzle a tsp of oil over the podi
- cover and cook in medium flame
- once cooked on one side and flip over to other side, cook well (personally, i don’t want to flip the uthappam)
- serve hot with coconut chutney, tomato chutney or enjoy as it is
- tastes delicious !
Podi Uthappam with step-by-step photo recipe
heat a tsp of oil, dry roast urad dal in medium flame and keep it aside (don’t burn the dal)
roast bengal gram dal and keep it aside
dry roast red chilli for few seconds
dry roast kashmiri red chilli for few seconds
roast garlic with skin to reduce the moisture content
heat a tsp of oil, roast curry leaves until it turn crisp, allow all the ingredients to cool completely
transfer all the ingredients into mixer grinder
add hing and salt
grind to a slight coarse powder
Idli Podi / Gun Powder Ready and store in an air tight container
take 4 cup idli batter and it should be medium thick pouring consistency
heat a cast iron dosa pan and pour a ladleful of idli batter
sprinkle idli podi
drizzle a tsp of oil
cover and cook in medium flame (personally i don’t want to flip the uthappam) or flip the uthappam and cook on other side
Podi Uthappam Ready
Enjoy as it is or with coconut chutney or tomato chutney
