PURTI OIL

Delicious uttapam with purti refined palmolein oil

Enjoy soft and fluffy Uttapam topped with fresh onions, tomatoes, and capsicum for a wholesome South Indian breakfast or snack. Cooked using Purti Refined Palmolein Oil, this nutritious dish offers the perfect balance of taste, crispiness, and health—making it an ideal choice for everyday light and flavorful meals at home.

Originating from South India, Uttapam is a renowned dish loved for its fluffy texture and savory toppings. This dish has gained popularity not only for its delectable taste but also for its versatility in accommodating various toppings like onions, tomatoes, and capsicum. Prepared with wholesome ingredients and cooked to perfection on a hot tawa, Uttapam makes for a delightful breakfast or snack option. Purti Refined Palmolein Oil, known for its quality and health benefits, adds a rich flavor and crispiness to this traditional recipe.

Ingredients:

– 2 cups Idli Batter or Dosa Batter (homemade or readymade)
– 1 medium Onion, finely chopped (approx. 1/2 cup)
– 1/2 cup finely chopped Capsicum (optional)
– 1/3 cup finely chopped Tomato
– 2-3 green chillies, finely chopped
– Purti Refined Palmolein Oil
– Salt to taste

Instructions:

Prepare the Batter: If using homemade batter, ensure it is well fermented. If using readymade batter, adjust salt if necessary and adjust the consistency to be slightly thicker than dosa batter.

Preheat the Tawa: Heat a cast iron tava or non-stick tawa over medium flame. For optimal results, a cast iron tawa is recommended for a golden-brown color.

Grease the Tawa: Add a few drops of Purti Refined Palmolein Oil on the hot tawa and spread it evenly using a halved potato or small onion. This aids in spreading the batter and prevents sticking. Repeat this before making each Uttapam.

Spread the Batter: Pour one ladle of batter onto the tawa and gently spread it in a round shape, ensuring it is thicker than dosa batter.

Add Toppings: Sprinkle finely chopped onions, capsicum (if using), tomatoes, and green chillies evenly over the batter. Gently press the veggies with a spatula.

Drizzle Oil: Drizzle 1 teaspoon of Purti Refined Palmolein Oil around the edges of the Uttapam.

Cook the Uttapam: Cook for approximately 2-3 minutes until the bottom surface turns light golden brown. If making thick Uttapam, covering with a lid can expedite cooking.

Flip and Cook: Gently flip the Uttapam and cook the other side for about a minute or until cooked through.

Repeat: Repeat the process for the remaining batter, ensuring to grease the tawa before each Uttapam.

Serve: Serve the hot and delicious Uttapam with coconut chutney or tomato onion chutney for a delightful breakfast or snack.