Othappam is a thick pancake, with toppings cooked right into the batter. It’s our South Indian version of Pizza, a more healthier version.
A very ideal breakfast option as it has complex carbohydrates, protein, minerals and vitamins and fibre and needless to say, yummy:)

Ingredients
Othappam batter- 1 cup
Semolina( suji) – 2 tbsps
Boiled corn- 1/2 cup
Chopped capsicum- 1/2 cup
Chopped onions- 1/2 cup
Grated mozzarella cheese- 1 cup
Sesame oil- 2- 3 tbsps
Oregano- 1 tsp

Ingredients for Othappam batter
Raw rice- 2 cups
Boiled rice or Idli rice- 2 cups
Whole white urad dal- 1/2 cup
Tuvar dal- 1/4th cup
Fenugreek seeds- 1 tsp
Salt to taste.

Method

For the Othappam batter

Wash and soak everything together for 3-4 hrs. Grind it to a thick and smooth batter adding salt to taste. Keep it for fermentation, either overnight or 12- 15 hrs.

Method for vegetable and cheese Othappam

To 1 cup of the batter, add 2 tbsps of semolina and mix well. Let it rest for 30 mins.
Heat the mini Othappam pan. Brush oil on all compartments. When the pan becomes hot, reduce the flame,spread a tablespoon of batter in all compartments. Close the pan with a lid and let it cook for a minute.

Open the lid, spread some ketchup or pizza sauce or chilli garlic sauce on the Othappams.

Top it with vegetables and grated cheese and sprinkle some oregano powder.

Close the pan with the lid again, reduce the flame to low and cook till the cheese melts.

Transfer the Othappams gently to a serving dish and serve hot with tomato ketchup 🙂