Friday, December 4, 2015

Bread Uttapam, Bread And Vegetable Pancakes

          For the last couple of days, all that was going in my mind was the rains and floods in Chennai, Pondicherry and Cuddalore. Sitting in Bangalore, and trying to reach out to relatives and friends was the only thing I had been doing the past few days and reading and sharing the huge task done by volunteers, in rescuing the affected people to safer places and feeding them as well. It'll take some time for Chennai and the other places to get back to normalcy, but at least for now, the rain has slowed down its pace and the flood waters are receding. So today, to take my mind off a little, from rains and floods, I thought I'll do a post, but it's a simple one, Bread Uttapams.

           For my family, a simple toast with some butter or jelly will not work, once in a while they are okay with peanut butter and jelly sandwiches, but they are more the savory kind. Any kind of savory sandwich, like with pesto or guacamole or just even with some thokku or chutney is fine, anything that's not sweet. So when I made this Bread Uttapam for a weekend breakfast, they simply loved it, in fact, they couldn't taste the bread in it. I added some capsicum, onion and tomatoes to the bread batter and made the uttapams, this is a delicious alternative to the regular uttapam made with idli/dosa batter. They come in handy when you don't have idli/dosa batter but you still feel like having some uttapams, serve them with some coconut chutney for a tasty and filling breakfast..

Need To Have

  • Bread - 6 slices
  • Semolina/ Rava - 6 tablespoons
  • Rice Flour - 6 tablespoons
  • Curd/Yogurt - 1/2 cup
  • Chopped Capsicum - 1/2 cup
  • Tomato - 1 medium, chopped
  • Onion - 1 medium, chopped
  • Cumin Seeds/Jeera - 1/2 teaspoon
  • Curry Leaves - 8, torn into pieces
  • Chopped Coriander - 2 tablespoons
  • Grated Ginger - 1" piece
  • Salt to taste


          Tear the bread into small pieces and blend it till it becomes powdery, then add the semolina, curd, rice flour and blend it along with some water ( I used about 1 and 1/4 cup, add as much as you want while blending, remaining you can add after transferring the batter to a bowl ).

          To the ground batter, add the chopped capsicum, cumin seeds, tomatoes, onion, curry leaves, coriander, grated ginger and salt and mix everything together and keep.

          Heat a pan, grease it with some oil, pour a laddle full of batter, spread it very lightly, drizzle some oil, cover and cook for about 2 minutes, till the bottom browns, then flip and cook on the other side ( need not cover now ), till golden brown spots appear. Remove and serve it warm with some coconut chutney.

I have used brown, whole wheat bread, you can use whatever bread you want.
If you like it spicy, you can add some chopped green chillies.
We like this combination of vegetables in our uttapam, you can use only onions, onions and tomatoes and leave out capsicum, or a colorful mixture of different colored bell peppers, or just some onions and grated carrots, everything would taste good.
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