Italian Cheese And Basil Uttappam Recipe
Soft and fluffy pancakes made from a rice batter and topped with creamy cheese and herbed basil leaves.
Italian Cheese And Basil Uttapam Recipe is a wonderful fusion recipe of Indian Uttapam blended with Italian flavors of basil and parmesan cheese. This fusion uttapam is a great breakfast idea. Uttapam are fluffy savory pancakes made with rice and Urad Dal flour and topped with various toppings like, potato, onion, tomato, coconut etc. The Italian Cheese And Basil Uttapam Recipe is best served with coconut chutney and hot Thakkali Vengayam Sambar. This fusion dish, Italian Cheese And Basil Uttapam Recipe gives you a riot of flavors and makes you urge for more.
Here are a few more fusion recipes that might interest you
- 1 cup White Urad Dal (Whole)
- 3 cups Rice
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Salt For Utappam:
- 4-5 cups Idli Dosa Batter
- 1 cup Parmesan cheese , grated
- 1-2 teaspoons Dried basil leaves
- 4-5 teaspoons Olive Oil , or any other cooking oil
How to make Italian Cheese And Basil Uttappam Recipe
To begin making the Italian Cheese And Basil Uttapam Recipe , wash and soak rice, dal and methi dana overnight. Grind to make a thick batter and let it rest for other 4-5 hours to ferment. Mix well with hand or a ladle and add salt before use.
Heat a nonstick flat bottomed pan/tawa and add few drops of oil and spread all over.
Wipe off excess oil with a tissue paper and let the pan heat till smoking hot.
Simmer the flames and take the ladle full of batter and place it in the center of the pan slowly spread it outwards in the circular motion to make a thick pancake.
Add a drop of oil from sides and cover the lid to get it cooked properly from both sides.
Now add grated cheese all over and sprinkle some dry basil over it.
Cover the lid again and cook till cheese melts down completely.
Do not flip the Uthappam, carefully lift and transfer it on a serving plate.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'