Assorted Uttapa Platter

Preparation :30 mins
Cook :30 mins
Total Time :601 hours
Servings :Makes 14 platters.

Ingredients :

10 1/2 cups readymade dosa batter
oil for greasing and cooking

To Be Mixed Into A Onion-cheese Topping (for 14 Mini Uttapas)
3/4 cup finely chopped onions
1/2 cup grated processed cheese
salt to taste
1/2 tsp dry red chilli flakes (paprika)

To Be Mixed Into A Corn-capsicum Topping (for 14 Mini Uttapas)
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/2 cup finely chopped capsicum
1 tsp finely chopped green chillies
salt and to taste

To Be Mixed Into A Mixed Sprouts Topping (for 14 Mini Uttapas)
1/2 cup boiled and coarsely crushed mixed sprouts
1/4 cup finely chopped onions
1/4 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)
1/2 cup finely chopped spinach (palak) , washed and drained
1/4 cup finely chopped baby corn
1/2 cup grated processed cheese
salt to taste
1/2 tsp dry red chilli flakes (paprika)

To Be Mixed Into A Paneer Schezuan Topping (for 14 Mini Uttapas)
3/4 cup crumbled paneer (cottage cheese)
1/4 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)
3/4 cup finely chopped tomatoes
1/4 cup finely chopped coriander (dhania)
salt to taste
1 tsp chilli powder

To Be Mixed Into A Carrot-beetroot Topping (for 14 Mini Uttapas)
1/2 cup thickly grated carrot
1/2 cup thickly grated beetroot
1 tsp finely chopped green chillies
salt to taste
1/2 tsp chaat masala

For Serving
coconut chutney
sambhar
malaga podi powder

Method :

Heat a mini uttapa pan and grease it using a little oil.
Pour a small spoonful of the batter in each of the 7 uttapa moulds and spread in a circular motion to make a 75 mm. (3\") diameter round.
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.
Cook the uttapas, using a little oil, till they turn golden brown in colour from both the sides.
Repeat steps 1 to 4 to make 13 more platters.Serve immediately with coconut chutney, sambhar and malagapodi powder.