Uttapam

A thick pancake made from fermented rice and lentils, topped with vegetables.

Ingredients:

• For the Batter:

  • Parboiled rice, 2 cups

  • Raw rice, 1 cup

  • Urad dal (split black gram), 1 cup

  • Fenugreek seeds, 1 teaspoon

  • Water, as needed

  • Salt to taste

• For the Topping:

  • Onion, 1 large, finely chopped

  • Tomato, 2, finely chopped

  • Green chili, 1-2, finely chopped

  • Fresh coriander leaves, chopped, 2 tablespoons

  • Grated carrot or beetroot (optional), 1/4 cup

  • Oil or ghee, for cooking

Instructions:

1. Prepare the Batter:

   • Rinse and soak the parboiled rice, raw rice, urad dal, and fenugreek seeds together for at least 4-6 hours.

   • Grind the soaked ingredients to a smooth batter, adding water as needed.

   • Cover and ferment the batter overnight or for 8-12 hours until it doubles in volume.

   • Add salt to taste and mix well before using.

2. Prepare the Toppings:

   • In a bowl, combine the chopped onions, tomatoes, green chili, coriander leaves, and grated carrot/beetroot if using.

3. Cook the Uttapam:

   • Heat a tawa or non-stick skillet over medium heat.

   • Pour a ladleful of batter onto the skillet, spreading it gently to form a thick, round uttapam.

   • Sprinkle the prepared toppings evenly over the surface and drizzle oil or ghee around the edges.

   • Press the toppings gently into the batter to ensure they stick.

   • Cook on medium heat for 3-4 minutes until the underside turns golden.

   • Flip the uttapam carefully and cook for another 1-2 minutes until the toppings are cooked and slightly crisp.

4. Serving:

   • Serve the uttapam hot with coconut chutney, tomato chutney, or sambar.