masala uttapam recipe
masala uttapam recipe with step by step photos. this recipe of sandwich uttapam as we call is served in the udupi hotels in mumbai-pune and is also made by the street food vendors.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
for potato masala
- 5 medium sized potatoes - boiled or steamed
- 2 tablespoons oil
- 1 teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon finely chopped ginger (adrak)
- 1 green chilli - chopped (hari mirch)
- 1 pinch of hing (asafoetida)
- ½ cup chopped onions
- 8 to 10 curry leaves - chopped (kadi patta)
- ½ teaspoon turmeric powder (haldi)
- ½ cup water
- salt as required
- 2 tablespoons chopped coriander leaves (dhania patta)
other ingredients for masala uttapam
- 3 cups idli or dosa batter
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes
- sambar powder as required
- red chili powder as required
- butter or oil as required
preparing potato masala or potato bhaji
rinse and then boil 5 medium sized potatoes in a pressure cooker with just enough water covering the potatoes for 3 to 4 whistles on medium flame.
when the pressure settles down on its own, open the lid. remove the potatoes and let them become warm. then peel and chop them. keep aside.
heat 2 tablespoons oil in a kadai or pan. add 1 teaspoon mustard seeds and let them crackle.
then add ½ teaspoon cumin seeds and saute till the cumin seeds also crackle. next add 1 teaspoon finely chopped ginger, 1 green chilli - chopped and a pinch of asafoetida. mix very well.
then add ½ cup chopped onions and 8 to 10 curry leaves (chopped).
mix very well and sauté till the onions turn translucent.
then add ½ teaspoon turmeric powder (haldi) and mix very well.
add the chopped boiled potatoes and salt as per taste. add ½ cup water.
mix very well and bring the curry to simmer for about 4 to 5 minutes on a low flame.
the curry will thicken.
lastly switch off the flame and then add 2 tablespoon chopped coriander leaves.
mix well and keep aside.
making masala uttapam
heat a tawa and using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa. cook on a low or medium-low flame.
pour a ladle full of the batter and spread lightly to get a medium-thick or thick uttapam.
then add some chopped onions and tomatoes. also sprinkle some sambar masala powder and red chili powder. you can also add green chilies if you want.
with a spatula press the onions and tomatoes on the top uncooked layer of the uttapam.
then add some butter and let it melt. you can also use oil instead of butter.
with a spatula spread the butter on the uttapam.
then add the potato sabzi. spread the potato sabzi with the spatula on the uttapam.
when base become crisp and golden, flip the masala uttapam.
cook till the potato masala layer gets slightly crispy and caramelized. the uttapam should also be cooked well and there should be no uncooked batter in it.
then gently lift the masala uttapam and serve.
for sandwich uttapam
after adding potato masala, pour some batter all over the masala covering it.
when the base becomes crisp and golden, then gently flip the uttapam.
cook this side till it becomes crisp and golden.
flip and serve sandwich uttapams hot.
you can serve these masala uttapam or sandwich uttapam with coconut chutney or sambar.