It looks awesome:)
Ingredients
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1 cup Raw rice
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2 cups Puffed rice
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A pinch Baking soda
-
To taste Salt
Directions
Before I talk about the recipe of Pori Uthappam, let me introduce you to the story of Uthappam. It starts like this. Grind a big batch of batter. Ferment it for a night and the next day be sure of those steaming idlis on your breakfast table. The idlis can come the following day too, however there will be no takers. So, the chef decides to make the muru muru dosai and the dosai which is soft or the dosai with ghee or masala dosai…. the list is endless here and the whole family (most probably) is happy for the consecutive day.
Next day the dosai loses it flavour, however the batter in the refrigerator has to used up. Then a new avatar for the same batter is brought into forefront. Today it takes the name of oothappam which is soft like idli but shaped like dosai. Wow, our ancestors had the thinking cap on at all times. sometimes, the following day it becomes paniyaram until the family says, let us go out for breakfast:)
I am not generalizing that will be the course of action in all homes. Yes, some of them definitely follow this path. Some grind uthappam batter with a different proportion too. And then we have whole other generation of oothappam using different grains and legumes.
Today let us talk about Pori Uthappam. Pori is nothing but puffed rice and this recipe essential uses puffed rice and raw rice to get this fluffy uthappam.
INGREDIENTS USED IN PORI OOTHAPPAM
PORI/ PUFFED RICE:
Pori is used in this oothappam inside of the urad dal or any dal that we generally use in batter of an oothapam or dosai. The quantity of pori is very important here, so that we get the very fluffy oothappam.
RAW RICE:
Here the raw rice is used instead of par boiled rice which we generally use for idli and dosai.
BAKING SODA:
This is used to give the necessary rice to the batter. You can skip it too.
WHEN AND HOW THIS BE SERVED:
This can be served both for breakfast and dinner. This is best served with Hotel style sambar , Tomato Onion Chutney, Murugan idli shop daniya chutney .
Steps
|
1
Done
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Soak the rice for 3 hours . |
|
2
Done
|
Soak the puffed rice separately for 1/2 hour |
|
3
Done
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Grind the rice in the grinder with a little water to get coarse consistency and at this stage add the puffed rice and grind further till the batter is very smooth adding more water if necessary. |
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4
Done
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Let it ferment for 7-8 hours |
|
5
Done
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Just before making the uthappam add the baking soda |
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6
Done
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Heat a small deep kadai in moderate heat. Add a tsp of oil, then pour a ladle of batter, drizzle oil around it and few drops on the top |
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7
Done
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Cook for 2-3 minutes keeping the pan covered. Should be cooked only on one side. |
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8
Done
|
The center gets puffed up very well and the uthappam turns a little pale. |
|
9
Done
|
Serve hot with the chutney of your choice. |
It looks awesome:)
they look cute 🙂
Hey,
Yummy uthappam…:)Havent tried this as yet!!:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com/
Looks good Veena..very soft..
this is really new to me but looks very yum !!
Hey this is great! Will try it!
So fluffy n delicious looking..nice recipe!!
US Masala
MY FAVORITE ONE, BUT DID NOT MAKE IT FOR 2 YEARS AS I LOST THE RECIPE(QTY)/
THANKS FOR SHARING IT,
NEED TO SAY? ITS IN MY MENU FOR THE BREAKFAST IN COMING WEEK???
I just got pori today.Sure to try it out,looks very tempting 🙂
Wow, that's a nice preparation. Can adding soda be avoided?
FOODELICIOUS
oooh! That looks so yummy. Perfect for a cold evening.
yummy oothappom
Wow soo soft and pongay uthappams looks awesome..
Sounds new and delicious, veena!
Veena, usually make uttapam the traditional way rice lentil batter. Like this different version using puffed rice. Will have to try your recipe soon as hubby is a huge fan of uttapams.
Look at those chubby little uthappams with gorgeous eyes, superb recipe veena, love this version without dal!
Hey, now that’s another addition to my series of south Indian breakfast that my family adores. Never tried with puffed rice, so this is going to be exploratory exercise for me. I’m sure that I too will get soft fluffy utthapams like the ones in your post.
Utthapam with Pori is very new to me, that too without ulundhu. bookmarked to try. yes Veena, that trail of idli – dosa- uthappam is a familar story for some of us too 🙂 I do make a different batter for idli and dosa though (naanu innu karnataka hudugi :p)