Ootappam, alternatively spelled as uttapam, is a type of flatbread that traces its roots back to South Indian culinary traditions. It is similar in many ways to the more familiar dosa, in that it is made from a dough comprised of rice and lentils that it allowed to ferment.
What makes it distinct from the dosa is that it is thicker, and more frequently is made with chopped vegetables.
When preparing the dough of an ootappam, the chef starts with two parts rice, generally basmati, and one part lentils, usually gram dal. Both of these are ground together and mixed with sugar and salt, then set aside to ferment for between four and fifteen hours. After the fermentation is complete, it is poured out in disks of about four inches across onto a griddle or pan, in the same way one might prepare a pancake.
As it cooks, the chef may sprinkle it with olive oil and vegetables. It will be allowed to cook until the surface begins to bubble, and then flipped over to cook on the other side.
In South India, ootappam is a common breakfast dish, as well as a favorite dish to serve during fasting days. It will often be served with a curry known as sambhar, made from lentils, onions, coconut, and eggplant, or a coconut chutney. At our Bellevue Indian restaurant, you can enjoy this old favorite with ghee, onions, onion chilli, masala, or vegetables. Come and experience the taste of this old South Indian favorite today!