This mushroom uttapam is an instant version of the fluffy, fermented golden-brown variation of dosa that is a hit for brunch, especially when paired with peanut chutney. Don’t knock the mushrooms–they pair well on this!
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If you’re tired of the fact that Indian cuisine tends to overlook regional diversity, I think we have something in common. I’ve also fallen for it though. I’m pretty sure I started learning how to prepare food from my culture with butter cauliflower or something like that. My family is from Bihar in North India so I don’t eat South Indian food very often, but one of the things my mom made me a lot is uttapam. I’d love to learn more variations of this fluffy golden brown creation, but for now, here is my mom’s instant version made with rava (semolina) and my untraditional addition of mushrooms because I’m a fungi fiend.
What is Uttapam?
Uttapam is a type of dosa, which is a fermented crisp crepe-like south Indian breakfast/lunch. The difference between uttapam and dosa is that uttapam is fluffier and thicker, and usually has toppings. There is probably a lot of variation in the way different states prepare uttapam, but this is an instant version made with rava (semolina). Uttapam batter is usually made with idli batter and some dals, and then fermented overnight.
How to Make Instant Mushroom Uttapam
Make the batter.
You’ll need rava (semolina), oats (optional, but I like adding some), plant-based yogurt, salt, and water. You don’t have to let it sit for any longer than 15 minutes because this is an instant version, but if you can, you might as well let it ferment overnight so it can develop that slight sourness that comes with fermentation.
Make the peanut chutney.
I also really love coconut chutney, but for the sake of convenience I decided to stick to peanuts. I used this recipe from Swasthi’s Recipes.
Sauté the mushrooms and prepare the toppings.
You just need to sauté the mushrooms for a few minutes before making and set them aside. I also used onion and cilantro as a topping.
Make the uttapams.
The batter should now be thick, but easily pourable and spreadable. Use a ladle to scoop the batter onto a nonstick pan. After it has cooked for a few minutes, add some neutral oil around the edges. This will help the edges crisp up and make the uttapam easier to flip. Cook for 3-4 minutes per side. Serve immediately!
Mushroom Uttapam
Ingredients
- 2 cups semolina
- ½ cup oat flour *optional, just process rolled oats or use more semolina instead
- 1 cup plant-based yogurt
- 1 tsp salt
- 1 cup water *add more as needed
- 6-10 cremini mushrooms
- red chili powder
- chopped onions
- cilantro
- peanut chutney *link to recipe in notes
Instructions
- Mix all ingredients for the batter in a bowl: semolina, oat flour, yogurt, salt, and water. The consistency of the batter should be thick, but pourable. Let the batter sit for at least 15 minutes or overnight in a warm place.
- Before preparing the uttapam, sauté the mushrooms in a little oil for 4-5 minutes until they are golden and cooked. Add a pinch of salt. Set the mushrooms aside.
- Add batter (½ cup) onto a large nonstick pan over medium heat. Use the ladle to spread it in a spiral, starting from the center and spiraling outward. The uttapam should be as thin as a crepe (~ ⅛-¼ inch) once you've spread it. Add cilantro, onions, cooked mushrooms, and a pinch of red chili powder on top.
- After 2 minutes, add a little neutral oil (a few drops should be fine) around the perimeter of the uttapam to help it crisp up and cook. Cook for a couple more minutes and then flip. Cook for 3-4 minutes on the other side.
- Serve immediately with chutney!
Notes
For more Indian-inspired breakfasts, check out…
Vegan Tikka Masala Grilled Cheese
