My husband starts asking for these if its been a while that he ate them. I even pack these for his lunch, as packing a dosa would not be possible, it would just become hard or soggy!. But uttapams will hold their shape better and stay like uttapams till lunch time. I don't make them too big, thats the reason I called them MINI. I used a small omlete pan with a cover.
I used the dosa batter itself, but dosa batter when made into uttapams I feel become sticky as they are little thick, thicker than a dosa. So this is what I did today...I added little bit to rice flour, sooji and yogurt to some dosa batter, whisked it into a thick batter, used this uttapams. Adding sooji and rice will let them hold their shape and taste for longer and even stay crispier.
For the topping, I only used onions, jeera, green chillies, coriander leaves and grated carrot, but any other topping can also be used like ginger, tomato, scallions etc.,.
They are simple and easy to make and dont take very long to be created!!!:))
1 cup Dosa batter
1/2 cup Sooji
1/2 cup Rice flour
1/2 cup yogurt
salt to taste
1 tsp lemon juice (if using sour yogurt, this can be excluded)
5-6 curry leaves
1 small onion chopped
1/2 tsp jeera or cumin seeds
grated carrot (1/2 to 1 tsp for each)
2-3 green chillies, chopped tiny
Whisk the dosa batter, salt, sooji, lemon juice, yogurt & rice flour with some water into a thick batter.
Heat the pan with few drops of oil. Spoon 2 laddles full of batter into the pan. It will spread and take the shape of the pan. Add the onions, jeera, carrot, green chilli and coriander on the top. Put a few drops of oil and cover for a minute on medium to low heat. After a minute, remove cover and check if its brown underside by lifting a edge. Flip over and let cook for 30 sec or till it starts to brown. You don't want the onions to burn!!!
Remove on a plate. Serve hot with idli chutney, alam pachadi or any other chutney and sambar too. Enjoy!!!