Uttapam with Homemade Instant Dosa Mix (Dairy Free)

If you’re an avid simpleglutenfreekitchen follower then you might be aware that I already have a recipe on my blog for Uttapam which I made with a packaged dosa mix (from Gits).  I am very fond of uttapam, whenever we go out to eat at a South Indian restaurant, I always order uttapam. So it’s pretty obvious that uttapam is one such dish that is frequently made at my home.

Uttapam is a type of dosa with a crisp bottom and pillowy soft center topped with a variety of veggies. It is often called the “Indian pizza”. While the Gits dosa mix was the quick and excellent option for me to have uttapam anytime but over the years I started experiencing intense bloating soon after eating. I found out Gits dosa mix contains semolina. I can’t believe I didn’t notice this. Why would a food product have wheat in it that is made with rice and lentil? It does not make sense but this led to the making of my own instant dosa mix. My readers would wonder why it took me so long to post? Well, don’t ask!… even I am wondering!

Normally uttapam is made with a slightly sour batter that is left over after making dosa or idli. The batter for dosa and idli is made with a combination of rice and Urad lentils, soaked overnight. The next day they are ground and left to ferment for a few hours. It’s a long process but many times I make uttapam just for myself then this homemade instant dosa mix comes to  rescue.

The first step in making this homemade instant dosa mix is to gather your ingredients. I combine rice flour, urad flour, salt, baking powder, and fenugreek powder in a bowl. Rice flour is easily available in most markets but you have to grind urad lentils in a grain mill, high-speed blender or coffee grinder until they resemble fine flour. To achieve the same fine texture with a coffee grinder, pass the coarse lentil flour through a sifter. The particles that don’t go through the sifter get reground in the coffee grinder, until all material passes through the fine holes of the sifter (it will still not be very fine as rice flour but that’s what you need). The same way you can grind fenugreek seeds. This instant dosa mix requires no fermenting resulting in a quick, easy and simple breakfast. However, you can ferment if you wish but then do not add baking powder.

I have been making uttapam with this instant dosa mix for about 5 years now and here are a few of my favorite toppings.

Onion Uttapam – topped with just finely chopped onions, and cilantro or any chopped greens

Masala Vegetable Uttapam – topped with mixed vegetables such as onions, tomatoes, carrots, green bell peppers, salad greens and some extra spices

Tomato Uttapam – topped with thinly sliced tomato, and basil

Cheese Uttapam – topped with veggies of your choice and a sprinkle of grated cheese

Paired with a coconut chutney and tomato sabzi or sambar, Uttapam is a great way to have a filling and balanced breakfast, or a quick meal anytime.

I hope you try and enjoy this uttapam as much as we do. Be sure to come back and leave me feedback if you happen to make it. If you are not planning to make it anytime soon then bookmark this post to save it for later, or share it on Social Media, so that I can continue to bring you more wonderful recipes!

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