Today we are making uttapam the south indian dish
Uttapam is a thick, savoury South Indian pancake traditionally made from fermented rice and lentil batter. Depending on your time and preference, you can choose between the classic fermented version or a quick instant version.
1. Traditional Fermented Uttapam
This version uses the same batter as Idlis and Dosas, resulting in a soft, slightly tangy base.
Prep time: 12–15 hours (includes fermentation)
Ingredients: 2 cups rice, 1 cup urad dal (husked black gram), ¼ tsp fenugreek seeds, salt.
Steps:
Soak: Wash and soak rice and dal (with fenugreek seeds) separately for 4–6 hours.
Grind: Blend both into a smooth, thick paste using minimal water. Mix them together.
Ferment: Leave the batter in a warm place for 8–12 hours until it rises and becomes frothy.
Cook: Pour a ladle of batter onto a hot, greased tawa. Do not spread it thin like a dosa; keep it thick (about ¼ inch).
Toppings: Immediately press in chopped onions, green chillies, and tomatoes. Drizzle oil around the edges.
Flip: Once the bottom is golden brown, flip and cook for 1 minute to caramelise the veggies.
Ingredients: Primary Batter Ingredients (Traditional):
Rice: Parboiled rice or raw rice.
Urad Dal: Skinless/dehusked whole black gram.
Methi Seeds: Fenugreek seeds (for fermentation).
Water & Salt: For soaking, grinding, and seasoning.
Optional: Flattened rice (poha) or cooked rice for softness.
Toppings: Immediately press in chopped onions, green chillies, and tomatoes. Drizzle oil around the edges.
Common Toppings & Cooking Ingredients:
Vegetables: Finely chopped onions, tomatoes, green chilies, and coriander leaves (cilantro).
Variations: Grated carrots, capsicum (bell pepper), or grated coconuts.
Cooking Fat: Oil, ghee, or butter.
Seasoning: Idli podi (gunpowder masala).
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