Assorted Uttapa Platter by Tarla Dalal

Assorted Uttapa Platter, a unique style of serving uttapas for parties.
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Assorted Uttapa Platter
The Assorted Uttapa Platter is so tasty and colourful to look at, the very sight of it makes you drool! Dainty uttapas made with readymade dosa batter are topped with appetising mixtures of veggies, sprouts, cheese and spice powders. Most of the toppings are very easy to make – just involving the chopping and mixing of ingredients. Depending on the time you have on hand, you can choose how many toppings you wish to prepare. Whichever options you choose, this platter is sure to be loved by your guests!
Preparation Time: 30 minutes.
Cooking Time: 30 minutes.
Makes 14 platters.
10½ cups readymade dosa batter
Oil for greasing and cooking
To be mixed into a Onion-Cheese topping (for 14 mini uttapas)
¾ cup finely chopped onions
½ cup grated processed cheese
Salt to taste
½ tsp dry red chilli flakes
To be mixed into a Corn-Capsicum topping (for 14 mini uttapas)
½ cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
½ cup finely chopped capsicum
1 tsp finely chopped green chillies
Salt and freshly ground black pepper (kalimirch) to taste
To be mixed into a Mixed Sprouts topping (for 14 mini uttapas)
½ cup boiled and coarsely crushed mixed sprouts (moong, matki, chana etc.)
¼ cup finely chopped onions
¼ cup finely chopped tomatoes
Salt to taste
1 tsp pav bhaji masala
To be mixed into a Cheesy Spinach and Baby Corn topping (for 14 mini uttapas)
½ cup finely chopped spinach (palak), washed and drained
¼ cup finely chopped baby corn
½ cup grated processed cheese
Salt to taste
½ tsp dry red chilli flakes
To be mixed into a Paneer Schezuan topping (for 14 mini uttapas)
¾ cup crumbled paneer (cottage cheese)
¼ cup finely chopped coloured capsicum (red and yellow)
2 tsp Schezuan sauce
Salt to taste
To be mixed into a Spicy Tomato-Coriander topping (for 14 mini uttapas)
¾ cup finely chopped tomatoes
¼ cup finely chopped coriander (dhania)
Salt to taste
1 tsp chilli powder
To be mixed into a Carrot-Beetroot topping (for 14 mini uttapas)
½ cup thickly grated carrot
½ cup thickly grated beetroot
1 tsp finely chopped green chillies
Salt to taste
½ tsp chaat masala
For serving
Coconut chutney
Sambhar
Malagapodi powder
1. Heat a mini uttapa pan and grease it using a little oil.
2. Pour a small spoonful of the batter in each of the 7uttapa moulds and spread in a circular motion to make a 75 mm. (3") diameter round.
3. Sprinkle 1 tbsp of each of the 7 toppings evenly on each of the 7 mini uttapas and press it gently so that the topping sticks well to the batter.
4. Cook the uttapas, using a little oil, till they turn golden brown in colour from both the sides.
5. Repeat steps 1 to 4 to make 13 more platters.
Serve immediately with coconut chutney, sambhar and Malagapodi powder.