My husband is very fond of uttapam. Whenever we go out to eat South Indian meal, he’ll always order uttapam. That makes it fairly obvious that uttapam is one such dish that I make quite often. Sometimes I make with fermented batter and sometimes instant uttapam.
This week I decided to make South Indian dishes under ‘tawa recipes’. If I’m going to make South Indian, how is it possible that I won’t make uttapam…. My husband’s favorite. But to break the monotony, this time I gave it a twist and made a fusion dish- Uttapam Pizza.
Normally uttapam is made from rice and urad dal that are soaked overnight, ground and fermented. As I was short of time, so I used rice rava. It reduced soaking time. As the temperature has dropped down these days, so to hasten up fermentation, I kept the batter in warm oven and my fermented batter was ready within six hours.
The uttapam is made in the same way, as we usually make. It is then topped with pizza sauce, topping whichever we want and mozzarella cheese. You get a hearty uttapam pizza within minutes that too without an oven.
I am sending this recipe for Blogging Marathon #70 Week 3 Day 2