Uttapam

Name: Uttapam
Cook time: 325 min
Total time: 325 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g Idli Rice (Parboiled); 75g Urad Dal (Whole), skinned black gram; 1/2 tsp Fenugreek Seeds; 600ml Water, as needed for soaking and grinding (about 600 ml total); 1 tsp Fine Salt; 1 large Onion, finely chopped; 2 medium Tomatoes, deseeded and finely chopped; 2 Green Chilies, finely chopped; 1/4 cups Coriander Leaves, fresh (cilantro), chopped; 3 tbsp Oil, or ghee

Uttapam is a thick, savory South Indian pancake made from a gently fermented batter and crowned with fresh, vibrant toppings. Crisp at the edges and soft and airy inside, these vegetable-topped uttapams are comforting, flavorful, and ideal with chutney or sambar.

Uttapam is a thick, savory South Indian pancake made from a gently fermented batter and crowned with fresh, vibrant toppings. Cris... Show more

Traditional Indian Recipe

Health Grade

B+ · Healthy

Rating

4.0

Time

5 hrs

Price

0,43 €

Calories

399 kcal

vegan

budget

low calorie

meal prep

gluten free

low fat

Method

Rinse and soak

Rinse Idli Rice and Urad Dal (Whole) separately until the water runs mostly clear, then add Fenugreek Seeds to the dal bowl. Cover each bowl with enough Water to submerge the grains generously; you'll use about 600 ml total across soaking and grinding. Soak for 4 hours.

Grind the batter

Drain the grains well. In a blender, grind the dal and fenugreek first with just enough water to make a smooth, fluffy paste, then grind the rice to a slightly coarse batter. Scrape everything into a large bowl and mix until combined; the batter should be thick and spoonable, not pour-thin. If the blender needs help, add water a little at a time.

Ferment the batter

Cover the batter loosely and leave it in a warm place until it looks airy, smells lightly tangy, and has risen a bit, 8 to 12 hours or overnight. Give it plenty of room because the batter can expand as it ferments.

Season the batter

Season the batter with Fine Salt and stir until it is evenly dissolved. If the batter has thickened too much, loosen it with a splash of water; it should fall slowly from a ladle and spread gently on the pan.

Chop the toppings

Rinse and pat dry Coriander Leaves, then peel and finely chop Onion, deseed and finely chop Tomato, and finely chop Green Chilies. Keep the pieces small so they sit neatly on the uttapam and cook through quickly.

Heat the pan

Heat a heavy skillet or tawa over medium heat for 3 to 4 minutes. Brush on a thin film of Oil so the surface is lightly coated but not greasy.

Cook uttapams

For each uttapam, spoon on a ladleful of batter and gently spread it into a thick round about 5 to 6 inches wide; don't spread it too thin. Scatter the onion, tomato, green chilies, and coriander over the top and press them in lightly, then drizzle a little more oil around the edges. Cook for 3 minutes until the underside is golden and the top looks mostly set, flip carefully, and cook for 1 minute more. Repeat with the remaining batter, adding more oil as needed.