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Wednesday, December 02, 2020

Left Over Rice Uthappam (Instant Recipe, No fermentation) ~ Step by Step Pics

I love quick breakfast recipes and I know most of you would agree with me too. The reason being very obvious that we don't have to plan ahead to soak the dal and rice to grind the previous day and the preparation of instant dosa is so quick that it hardly needs any time to put together. I have shared a few intsant breakfast recipes in the past, please check the recipes at the end of this post.

What do you do if you have left over cooked rice? I generally use it up the next day for lunch or if you have more of cooked rice then prepare crispy rice balls. But this is such a cool recipe to use it up the next morning itself. I have used matta rice in this recipe but you can use any cooked rice. The uthappams take slightly longer than usual dosa batter to cook but tastes crisp and delicious when hot. Do give this a try when you have left over cooked rice and make a quick breakfast.

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 10 uthappas
Author ~ Julie
*cooked rice 1 cup
rava / semolina 1/2 cup
yogurt 1/2 cup
salt to taste
water 1 cup
*vegetables as per tastes

  • In a bowl add the semolina(rava) and curd. Mix well and keep aside for the rava to absorb moisture (may take 15- 20 mins).
  • Take the cooked rice in a blender jar and grind to a smooth paste by adding little water.
  • Add this paste to the rava batter and add another one cup water to get the batter to the consistency of dosa batter. Add salt as needed and combine well.
  • Chop all veggies and keep aside. I used tomato,coriander leaves, carrot, onion and green chillies.
  • Heat a griddle and lightly smear oil on top. Pour spoonful of batter on the griddle and spread the tomato and coriander leaves. Flip the uthappam to the other side if you like your vegetables a lightly crispy and charred. Also please keep in mind that this uthappam takes slightly longer than regular uthappam so cook on low flame and so I have made thin uthappams compared to the dosa batter ones OR Cover the griddle with a lid and cook on low flame, transfer to a plater without flipping in that way (I also made a few uthappam with chopped onion, green chillies and carrot. You can use any variations of vegetables).

  • Repeat making all uthappams till you finish all the batter. Serve hot with any chutney of your choice (we served with coconut chutney).

* I have used kerala matta rice but you can use any cooked rice. 
* You can add the vegetables in the batter and spread too but that becomes a little tougher to spread and is thick.



Gloria Fernandes said... Best Blogger Tips

This is use of leftover rice

Angie's Recipes said... Best Blogger Tips

What an amazing leftover recipe! I have never had anything like exotic and yummy! Thanks, Julie, for sharing another great recipe.

Suja Manoj said... Best Blogger Tips

Filling and tasty breakfast, yummy.