The delicious Masala Uttapam is a popular variant of uttapam offered in Udupi restaurants in Mumbai and Pune, Maharashtra. The Sandwich Uttapam is another version that is comparable. Onions, tomatoes, and a spiced potato masala are used to make them. This is the recipe so you can simply replicate the delights of this street cuisine in the convenience of your own home. Make this delicious uttapam variant by following the recipe, then share it with your loved ones.
Concerning These Recipes
There are numerous methods for preparing a specific regional dish within Indian cuisine. The majority of these were mostly created by street vendors that serve a sizable populace in their daily lives in cities. Masala Uttapam and Sandwich Uttapam are two examples of such delectable delicacies.
Masala Uttapam is made by topping the thick pancake-like Uttapam with ground spices, tomatoes, onions, and potato masala. These vegetables, spices, and potato stuffing are encased between two layers of baked batter in the Sandwich Uttapam.
These recipes are also a mainstay on the menus of the numerous Udupi restaurants located throughout Pune and Mumbai. Naturally, it’s also offered as street food in these cities.
You can just use any leftover dosa batter or idli to make this Masala Uttapam. The only additional step required to create these uttapams is preparing the aloo masala or potato separately.
After that, making these uttapams is quite simple.
Recipe for Masala Uttapam
Bring potatoes to a boil
1. Rinse and boil five medium potatoes for three to four whistles on medium heat in a three-liter stovetop pressure cooker filled with just enough water to cover the potatoes.
2. Only open the lid until the pressure naturally decreases on its own. Take out the potatoes and let them to reheat. Chop and peel them. Put aside.
Saute onions, spices, and aromatics
3. In a pan or kadai, heat up two teaspoons of oil. Add 1 teaspoon of mustard seeds and cook over low to medium-low heat until they crackle.
4. Next, incorporate a tsp of cumin seeds and cook them until they start to crackle.
5. After that, add a pinch of asafoetida, one teaspoon of finely chopped ginger, and one teaspoon of chopped green chile. Blend thoroughly.
6. After that, add 8 to 10 chopped curry leaves and ½ cup chopped onions.
7. Combine together and cook until the onions become transparent and tender.
8. Next, thoroughly mix in ½ teaspoon of turmeric powder.
Get the potato masala ready.
9. Add the boiling potatoes, diced, and salt to taste.
10. Add half a cup of water.
11. After thoroughly combining, simmer the curry for four to five minutes over low to medium-low heat.
12. The curry will gradually get thicker.
13. Finally, remove from the heat and stir in 2 tablespoons of finely chopped coriander.
14. Stir thoroughly and set aside. The curry must not be runny or watery, but rather have a wonderful thick consistency.
Prepare the Masala Uttapam
15. Preheat a flat skillet, griddle, or well-seasoned iron tawa. Use a cotton cloth, kitchen paper towel, or halved onion dipped in oil. Apply the oil to the tawa using one of these methods.
16. Continue to prepare the dosa or idli batter.
17. Transfer a ladleful of batter onto the tawa at this point. Use medium-low or medium heat to cook the uttapams.
18. Lightly spread the batter to obtain a thick or medium-thick uttapam.
19. Evenly sprinkle the top with some chopped tomatoes and onions. Add some red chili powder and sambar powder as well.
If desired, you may also add green chilies and substitute the sambar powder with either garam masala powder or pav bhaji masala powder.
20. Press the tomatoes and onions onto the top, raw layer of the uttapam using a spatula.
21. Next, pour in some butter. As an alternative to butter, you can use oil.
22. Allow butter to melt. Spread the butter over the uttapam using a spatula.
23. Next, add the cooked potato masala and use a spatula to spread it over the uttapam.
24. Turn the Masala Uttapam over once the base becomes crispy and golden.
Simmer until the tomato, onion, and potato masala layer becomes slightly crunchy and caramelized.
In addition, the uttapam must to be properly fried, with no raw batter present.
Prepare Uttapam Sandwiches.
26. To create this variation, just follow the previous instructions up until step 23, where you spread and top the uttapam with the potato masala.
Once the potato masala is evenly distributed, cover it with a layer of batter.
27. Gently flip the uttapam once the base becomes crisp and brown. Simmer this second side over medium-low to medium heat until it’s brown and crisp.
If necessary, drizzle some oil or butter over the sides.
28. Turn over and serve hot Uttapam sandwiches.
29. Sambar, Idli Podi, or coconut chutney are other options for serving Masala Uttapam.
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