Uttappa with Kashmiri Red Chili Dry Chutney

Ingredients

• 2 tablespoons Kashmiri Red Chili (dry whole chilies, preferably mild)
• 3 tablespoons Oil (neutral oil for roasting and cooking (e.g., vegetable or canola))
• 1.5 cups Semolina (Suji) (fine grade, sifted)
• 0.5 cup Poha (Flattened Rice) (dry, uncooked; will be ground to a fine powder)
• 1.5 teaspoons Salt (fine sea salt)
• 1 teaspoon Granulated Sugar (balances the flavor of the chutney and batter)
• 0.5 teaspoon Baking Soda (helps the uttappa rise slightly)
• 1.5 cups Water (lukewarm, adjust to batter consistency)
• 1 medium Tomato (thinly sliced)
• 0.5 cup Capsicum (Bell Pepper) (diced, any color)
• 0.25 cup Carrot (grated)
• 0.25 cup Beetroot (grated, optional for color)
• 2 tablespoons Coriander Leaves (chopped, for garnish)
• 0.5 cup Grated Cheese (preferably mozzarella or processed cheese)
• 100 grams Paneer (cut into cubes and lightly marinated with salt and chili powder)

Instructions

1. Prepare Kashmiri Red Chili Dry Chutney

   Heat 1 tablespoon oil in a small pan, add the whole Kashmiri red chilies and dry‑roast for 1‑2 minutes until fragrant. Transfer to a bowl, add 1 teaspoon sugar and a pinch of salt, then grind to a fine powder using a blender or mortar‑pestle.

   Time: PT10M

2. Grind Poha

   Place the ½ cup poha in the blender and pulse until it becomes a fine powder resembling rice flour.

   Time: PT5M

3. Mix Dry Batter Ingredients

   In a large mixing bowl combine the semolina, ground poha powder, 1.5 teaspoons salt, 1 teaspoon sugar, and 0.5 teaspoon baking soda. Stir well to distribute evenly.

   Time: PT5M

4. Add Water and Form Batter

   Gradually pour lukewarm water (about 1.5 cups) into the dry mixture while whisking continuously to avoid lumps. The batter should be of pouring consistency—thicker than dosa batter but smooth.

   Time: PT10M

5. Prepare Toppings

   While the batter rests, slice tomato, dice capsicum, grate carrot and beetroot, chop coriander, grate cheese, and toss paneer cubes with a pinch of salt, a pinch of Kashmiri chili powder, and 1 teaspoon oil.

   Time: PT10M

6. Cook First Uttappa

   Heat the tawa over medium heat and brush lightly with oil. Pour a ladleful of batter onto the center and spread gently to a ½‑inch thick circle. Sprinkle a handful of the prepared dry chutney, followed by tomato slices, capsicum, carrot, beetroot, cheese, and a few paneer cubes. Drizzle a few drops of oil around the edges.

   Time: PT5M

   Temperature: Medium heat

7. Flip and Finish

   When the bottom turns golden brown and the top surface looks set, carefully flip the uttappa with a spatula. Cook for another 2‑3 minutes until the cheese melts and the paneer is lightly browned.

   Time: PT3M

   Temperature: Medium heat

8. Repeat for Remaining Batter

   Repeat steps 6‑7 for the remaining batter, adjusting heat as needed to avoid burning.

   Time: PT12M

   Temperature: Medium heat

9. Serve

   Transfer the hot uttappas to a serving plate, garnish with fresh coriander, and serve immediately with any leftover dry chutney or coconut chutney.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

34 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of Kashmiri Red Chili: Ancho chili powder, Paprika
• Instead of Oil: sunflower oil, grapeseed oil
• Instead of Semolina (Suji): coarse cornmeal
• Instead of Poha (Flattened Rice): instant rice flakes
• Instead of Salt: kosher salt
• Instead of Granulated Sugar: honey (use less)
• Instead of Baking Soda: baking powder (use 1.5 tsp)
• Instead of Tomato: cherry tomatoes
• Instead of Capsicum (Bell Pepper): green chili (use less)
• Instead of Carrot: zucchini
• Instead of Beetroot: radish
• Instead of Coriander Leaves: parsley
• Instead of Grated Cheese: cheddar, vegan cheese
• Instead of Paneer: firm tofu

Equipment Needed

• Mixing Bowl
• Blender or Grinder
• Measuring Cups
• Measuring Spoons
• Whisk
• Tawa or Non‑stick Skillet
• Spatula
• Ladle
• Grater
• Airtight Container (optional)

Critical Steps — Do Not Skip

• Grinding poha to a fine powder ensures a smooth batter.
• Resting the batter allows semolina to hydrate, preventing a gritty texture.
• Maintaining medium heat prevents the uttappa from burning before the interior cooks.

Chef Tips from the Video

• Use a non‑stick tawa or lightly season a cast‑iron skillet for the best release.
• For extra flavor, add a pinch of asafoetida (hing) to the dry chutney while grinding.
• Garnish with a drizzle of melted butter for a richer taste.

Troubleshooting

Storage

Refrigerator: Store any leftover uttappas in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Freeze cooked uttappas individually wrapped for up to 1 month; reheat directly on a pan.

Room temperature: Dry chutney can be kept at room temperature in a sealed jar for up to 1 month.

Make-Ahead Tips

• The dry chutney can be prepared 2‑3 days ahead and stored in an airtight jar.
• Batter can be refrigerated for up to 12 hours; give it a quick stir before cooking.

Frequently Asked Questions