Oothappam

Oothappam

Oothappam

Veg Vegan

Thick rice-lentil pancake — the same fermented rice-urad dal batter as idli and dosai is poured in a thicker layer onto the tawa, spread only slightly, and cooked over low heat until the base is set and golden while the top remains soft. Toppings — finely diced tomato, green chilli, and curry leaves — are pressed gently into the wet surface before the top sets; sesame oil is dribbled around the edges. The oothappam is cooked only on one side; the top is left soft and the base is crisp. Distinctly different from dosai (thin, fully crisp) and idli (steamed, soft throughout): the oothappam is the intermediate preparation, crisp below and soft above, the toppings embedded in the yielding surface. The Tamil Brahmin version uses no onion; some families press thin slices of ripe banana into the surface for a sweet variant.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 15 min Total: 35 min 2-3 servings

Ingredients

1 cup idli rice
0.25 cup urad dal
1 tablespoon fenugreek seeds
0.5 cup thinly sliced onions
0.5 cup chopped tomatoes
0.25 cup grated carrots
2 tablespoons chopped coriander leaves
1 teaspoon chopped green chilies
— salt to taste
— oil for cooking

Instructions

  1. 1 Wash and soak the idli rice, urad dal, and fenugreek seeds together for 4-5 hours.
  2. 2 Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
  3. 3 Allow the batter to ferment overnight or for about 8 hours until it doubles in volume.
  4. 4 Add salt to the fermented batter and mix well.
  5. 5 Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil.
  6. 6 Pour a ladleful of batter onto the tawa and spread it slightly to form a thick pancake.
  7. 7 Top the oothappam with onions, tomatoes, grated carrots, coriander leaves, and green chilies.
  8. 8 Drizzle a little oil around the edges and cook until the base is golden brown.
  9. 9 Flip the oothappam and cook the other side for a minute or until done.
  10. 10 Remove from the tawa and serve hot with chutney or sambar.

Tips

For a crispier texture, cook on a slightly higher flame and use a well-seasoned cast iron tawa.