Micro dosai/uthappam appetizer

Has this ever happened to you? You make dosai/idli batter and once you’ve used it a few times for breakfast/lunch/dinner, you’re left with one last bit. An amount that won’t make another filling portion for everybody, is a waste to throw away and cannot be mixed with a new batch of batter. Typically I used to make the 1-2 last dosais and put them in the fridge only to certainly throw them away a couple of days later.

This time I decided I wasn’t going to do that. I decided to try something different – micro dosais or uthappams if you will. And here’s a first look.

Micro dosais/uthappams with toppings

Interested? What’re you waiting for? Use up that last bit of batter creatively!

I will leave the toppings bit to each of your creative ideas. Here I’ve gone very plain-jane and I literally used my thaalikara paathram (tadka pan) to make the toppings. I’ve used 1 clove of garlic, 1 green chilli, 1 small onion and 1 small tomato, all chopped and shallow-fried in oil with the usual tempering agents and seasoned with nothing more than salt and turmeric and garnished with chopped coriander. Small is beautiful (excuses!) Once that’s done, it’s just spooning up and serving.

        (Left): Spoonfuls of batter sitting on a hot skillet. (Right) One side browned, the other to go.

And once you make enough of your micro dosais, plate them up and add the toppings!

       (Left)- All of the micro dosais and (Right) with toppings too!

Surely people haven’t haven’t given simpler explanations for simpler things? Anyhoo, the reason I shared is just an exciting idea for left-overs. These bite-sized dosais make for great appetizers and even better conversational pieces (try them and you’ll know what I mean). And if your batter is anything like mine, when the end of it is near, it attains this slight tanginess, pulippu, which only adds to its flavour and taste.

On the other hand, you could also try something innovative like making these little things and making bits of them and try a dish akin to idli upma but only call it dosai upma instead; Because the sizes are little and both sides cook so well, there is no reason that this shouldn’t work! In which case, all you have to do is instead of add the “topping” you made, mix in the bits of dosais to the topping material in the skillet it cooks in. Another breakfast idea!

I leave you with one last look from the Nanoscientist in me – Micro dosais! Bon Appetit! Enjoy!

Spicy bite: Micro dosai topped off with cooked veggies and fresh coriander.

Uthappam anyone?

And so there was a craving for this pizza-uthappam or rainbow-uthappam as I call it because of the magnitude of colours it offers. And what was stopping me? Absolutely nothing. And no, MindBlogging hasn't turned into a full-fledged food blog (yet). But it's delightful sharing recipes once in a while (especially when there's a dearth of anything else to post... hehe).

What you need
1. Dosai maavu (usually made by grinding well-soaked rice (parboiled puzhangal arusi is preferred) and urad dal in a 3:1 (little less than 1) ratio and then fermenting it overnight - For softer dosais, add a few seeds of methi(fenugreek/vendhiyam) as well). Keep in mind that the batter needs to be kept out of the fridge at least a couple of hours before you want to make the dosais/uthappams.
2. Veggies for toppings - use your imagination! I've used finely chopped onions, green chillies, tomatoes and grated carrots (it is important to squeeze out the juice so as to not have a messy uthappam). I was out of fresh coriander or that would've made it there too. This is in keeping with my yellow(onions), red (tomatoes n carrots) and green (chillies) balance for a good meal. Lol.
3. Oil
How?
1. Pretty simple. Keep the gas on medium-high for 2-3 minutes with the frying pan on it before pouring the batter on it. It needs to be hot enough to cook it well. So, take a large ladle-full of batter and pour it on the center of your pan. It assumes a naturally circular shape and the big advantage of uthappam as opposed to dosai is that you don't need to spread it. You only need to lightly distribute it into a mildly bigger circle than the one it originally formed. Do this in one quick circular motion.
2. Pour a few drops of oil along the edge of the uthappam and while it cooks, you can leisurely decorate it on one side, sprinkling a bit of each of your toppings.
3. Once the sides turn crisp clearly indicating that the bottom has cooked, you are going to have to flip it over. It may seem tricky to do it without spilling your toppings. But with some experience/or two spoons, you should manage it quite easily. Once it's face-down, press on it a bit with your karandi (ladle) so that it cooks faster and better. It is important for it to cook well because you have raw veggies sitting on top of it.
4. It's probably ready in 2-3 minutes. Flip it over once more to make sure. All the veggies must be toasted (as on the pic above) and nothing should be sticking to the pan.
PS: For the health-conscious, the little glistening drops along the periphery aren't of oil, but of precipitation from the heat on the pan. :D
Serve with sambar/chutney/pickle/plain old curd or eat it by itself. It makes for a delectable supper. Bon appetit!