Now whenever you make uttapam next time, definitely try these easy tricks. This will make your uttapam soft, tasty and perfect, it too without breaking and sticking on the pan.
Uttapam is a very popular and healthy option of South Indian Breakfast. But often while making at home, it sticks or breaks on the pan. Some small tricks of cooking are very useful to get the right texture and flavor. By following these easy Hax, you can also make a soft and crispy uttapam like a market.
Selection of the right pan for uttapam
Always make uttapam on non-stick or cast iron pan. Before using the iron pan, heat it slightly and rub it on a tissue or onion and rub it on the pan. This will not stick the batter on the pan and the uttapam will easily come out.
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Right consistency of uttapam batter
The thin or thick thick of uttapam batter is the biggest reason for breaking and adhesive. The batter should not be too thick nor too thin. Light smooth and flowi batter is considered the most perfect. If the batter becomes thin, then mix a little semolina or rice flour in it.
Cook on low flame
By cooking uttapam on high flame, it can burn from above and remains raw from inside. Always cook on medium heat. First let one side be golden well, then flip it gently. This will not break the uttapam and cook well to the inside.
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Mix topping with batter
Often people put topping onion, tomatoes, green chillies directly over the batter, which breaks out the uttapam at the time of turning. It is better to mix the topping with a slight batter or quickly press the topping with a light hand as soon as you add the batter. This will set the topping inside and will not break the uttapam.