How to make Uttappam With Assorted Peppers - Uttappam with a variation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split Gram Skinless

Cuisine : Fusion

Course : Snacks and Starters

Uttappam With Assorted Peppers Recipe Card

Uttappam With Assorted Peppers

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Uttappam With Assorted Peppers checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Quinoa Pistachio Bars, Chicken Seekh Kabab, Balsamic and Spice Grilled Summer Vegetables, Kanda Poha.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Uttappam With Assorted Peppers Recipe

  • Rice 2 cups

  • Split Gram Skinless 1 cup

  • Salt to taste

  • Butter 1/2 cup

  • Red capsicum deseeded & chopped 1 large

  • Green capsicum deseeded & chopped 1 medium

  • Yellow capsicum deseeded & chopped 1 large

  • Onion chopped 1 large

  • Jalapeno, chopped peppers 3-4

  • Fresh coriander leaves chopped a few sprigs


Step 1

Soak rice in six cups and urad dal in four cups of water separately overnight.

Step 2

Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel.

Step 3

Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. In a large bowl combine red, green, and yellow capsicums along with onion, jalapeno peppers, fresh coriander and salt.

Step 4

Toss to mix well and keep aside. Heat a thick tawa (griddle) or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth.

Step 5

Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a five inch round. Sprinkle the capsicum mixture generously over the utappa and cook on low heat for three to five minutes.

Step 6

Flip side and cook further if desired. Similarly prepare the remaining utappas. Serve hot with coconut chutney.