Ingredients

  • Serves 10 people
  • For the Uttapam batter:

    200 g short grain rice 

    400 ml water for soaking rice

    120 g Urad Dal (split and skinned black gram)

    200 ml water for soaking Urad Dal

    5 g fenugreek seeds 

    70 ml water for grinding Urad Dal 

    150 ml water for grinding rice, or add as required

    2 to 3 g salt

     

  • For the Uttapam:

    120 g white onions, finely-chopped 

    120 g tomatoes, finely-chopped 

    1 or 2 green chilies, finely-chopped

    20 g coriander leaves, finely-chopped

    30 g Ghee (clarified butter)

Uttapam (Fermented Rice Pancake)
Recipe Courtesy of
Asian Food Network

Uttapam (Fermented Rice Pancake)

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Uttapam is a light and fluffy derivative of the world-famous Dosa (fermented rice batter crepe). Made with a batter similar to the Dosa, Uttapam resembles a light and airy pancake, that is topped with savory accompaniments like onions and tomatoes. This dish is one of the most popular street-side evening snacks for the locals.
  • Medium
  • 1440 min
  • 10 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 1440 min
  • 10 min
  • 15 min

Instructions

  1. Soak the rice and Urad Dal

    • In a bowl, rinse the Urad Dal and fenugreek seeds thoroughly under cold water.
    • Once rinsed, soak the Urad Dal and fenugreek seeds in water for 4 to 5 hours.
    • In another bowl, take the short grain rice and rinse thoroughly under cold water.
    • Soak the rice in water for 4 to 5 hours.
    Soak the rice and Urad Dal


  2. Make the Uttapam batter

    • Strain the Urad Dal and reserve the water as it will be used later for grinding the Dal.
    • In a blender, add the soaked Urad Dal and about a quarter of the soaking water. Blend until you have a fine and smooth puree of the Dal. You can add more water to the puree if it gets too thick and does not blend properly.
    • Once you have a smooth, light and airy batter, transfer to a bowl and set aside.
    • To the same blender, add half of the rice. Then, add about half of the rice soaking water and blend as you did for the Urad Dal. Repeat the same process with the other half of the rice. Keep adding water to help with the grinding until you have a smooth puree.
    • Pour the rice batter into the same bowl as the Urad Dal batter.
    • Combine both the batters by mixing them well and add 2 to 3 g salt.
    • Cover the bowl and allow the batter to ferment overnight at room temperature, for 8 to 20 hours. The timing will vary, depending on the temperature and humidity levels of your location.
    • One way to check if the batter has fermented properly, is that the batter should double in volume.
    • Once fermented, lightly stir the batter and check the consistency. If the batter looks too thick and does not flow freely when lifted with a spoon, add about 50 ml of water and mix well.
    Make the Uttapam batter


  3. Make the Uttapam

    • Mix the finely-chopped onions, tomatoes, green chilies, and coriander together in a bowl.
    • On a flat non-stick pan or skillet, spread the Uttapam batter in a round shape as you would for a pancake. If the batter is not spreading rapidly, you can use the back of your spoon to give the Uttapam the desired shape.
    • Top the Uttapam with the onions, tomatoes, green chilies and coriander mixture.
    • Sprinkle a pinch of salt over the surface of the Uttapam.
    • Add some Ghee to the sides and top of the Uttapam.
    • Flip the Uttapam using a spatula when the base has a beautiful golden brown color.
    • Cook the side with the onions and tomatoes till the onions are softened and caramelized.
    • Flip the Uttapam again if the first side is not completely cooked or browned.
    Make the Uttapam


Plate and Serve!

Once both sides of the Uttapam are cooked well and have a nice, crisp texture, serve hot in a plate. Garnish the Uttapam with chopped coriander leaves. Serve the Uttapam with freshly-made coconut chutney.

Plate and Serve!
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    Ingredients
    • Serves 10 people
    • For the Uttapam batter:

      200 g short grain rice 

      400 ml water for soaking rice

      120 g Urad Dal (split and skinned black gram)

      200 ml water for soaking Urad Dal

      5 g fenugreek seeds 

      70 ml water for grinding Urad Dal 

      150 ml water for grinding rice, or add as required

      2 to 3 g salt

       

    • For the Uttapam:

      120 g white onions, finely-chopped 

      120 g tomatoes, finely-chopped 

      1 or 2 green chilies, finely-chopped

      20 g coriander leaves, finely-chopped

      30 g Ghee (clarified butter)

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