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UTTAPAM:

UTTAPAM
UTTAPAM
UTTAPAM
UTTAPAM
UTTAPAM

Ingredients You'll Need
Before we begin, gather the following ingredients for making Uttapam:

For the Uttapam Batter:
1 cup parboiled rice
1/4 cup urad dal (black gram lentils)
1/4 cup flattened rice (poha or aval)
1 teaspoon fenugreek seeds (methi seeds)
Water (for soaking and grinding)
Salt to taste

For the Toppings:
Finely chopped onions
Sliced tomatoes
Chopped green chilies
Chopped cilantro (coriander leaves)
Grated carrots
Sliced bell peppers (capsicum)
Any other vegetables of your choice Making the Uttapam Batter

Let's start by making the delicious Uttapam batter:
Step 1: Soaking the Rice and Lentils In a large bowl, combine parboiled rice, urad dal, and fenugreek seeds. Rinse the mixture thoroughly under running water until the water runs clear. Add enough water to the bowl to cover the rice and lentils, and let them soak for about 4-6 hours. Additionally, soak the flattened rice (poha) in water for 30 minutes.

Step 2: Grinding the Batter Drain the water from the soaked rice, lentils, and flattened rice (poha). In a blender or wet grinder, grind the rice, lentils, and flattened rice to a smooth paste. Add water gradually as needed to achieve a thick but pourable consistency. Transfer the batter to a large container or bowl.

Step 3: Fermenting the Batter Add salt to the batter and mix it well. Cover the container with a lid or a cloth and let the batter ferment overnight or for 8-10 hours. Place it in a warm place to aid the fermentation process. Preparing the Toppings

While the Uttapam batter is fermenting, let's prepare the toppings:
Finely chop the onions, tomatoes, green chilies, cilantro, grated carrots, and any other vegetables you'd like to use. Keep the toppings ready in separate bowls for easy access while making the Uttapam. Cooking the Uttapam

Now comes the exciting part - cooking the Uttapam:
Heat a non-stick tava or a griddle over medium heat. You can also use a cast-iron pan for traditional cooking. Once the tava is hot, pour a ladleful of the fermented Uttapam batter onto the center of the tava.
Using the back of the ladle, gently spread the batter in a circular motion to form a thick pancake-like shape.

Sprinkle the finely chopped onions, tomatoes, green chilies, cilantro, grated carrots, and bell peppers (or any other vegetables) on the Uttapam.

Drizzle a little oil around the edges and on top of the Uttapam.

Cover the Uttapam with a lid and let it cook on low heat for 2-3 minutes or until the bottom turns golden brown and the toppings are cooked.

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ANIRU

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