Uttapam is a famous South Indian dish, whick looks like a thick pancake, made out of a fermented batter, with vegetable toppings.
|Preparation Time:||75 minutes|
|Urad dal||1 cup|
|Vegetable oil||1/2 cup|
|Tomatoes||2 medium (2 cups chopped)|
|Onion||2 medium (2 cups chopped)|
|Patta Gobhi (Cabbage)||1/4 (2 cups chopped finely)|
|Chopped green chillies||10|
|Chopped coriander leaves||1/2 cup|
- For Batter: Pick urad dal thoroughly to make sure there are no stones or dirt. Wash it in water and soak for 5-6 hours. Wash and soak rice also separately for 5-6 hours. After 5-6 hours, drain both rice and urad and grind them separately in a coarse batter. Mix them in a bowl, cover it and place it at a warm place for it to ferment. Make sure that the bowl has enough space for batter to double in size.
- When the batter doubles, it’s fermented. Add salt and mix well. You may have to add a little water to get the right consistency for making uttapams.
- Chop all the vegetables finely and keep aside.
- Heat a flat griddle. Oil it a little. When it’s very hot, wipe off the oil with a paper towel.
- Drop a ladle full of batter on the griddle. Spread it a little to make a thick pancake. Top it with the vegetables of your choice.
- Sprinkle a little oil on the top and on the sides. Reduce the heat to medium. Once you see it browning a little, gently lift the uttapam and flip it.
- Add a little more oil on the sides. Press it a little so that it’s cooked evenly. Brown it lightly from both sides.
- The vegetables usually brown much more than the batter but don’t worry, they still taste great.
- Uttapam is ready to serve. Serve it hot with coconut chutney and Sambhar.
- In summer the dosa batter is fermented in about 12 hours, while in winters it may take up to 24 hours. In winters, heat the oven to 200 degree Fahrenheit, switch it off and place the batter bowl in the warm oven to help in fermentation.
- Once the batter is ready, you can keep it in refrigerator for several days. You can also make dosas from the same batter but they would not come out that thin because dosas need finer batter.
- These days you get fermented batter in Indian stores. So if you don’t want to wait for batter to ferment, get the batter from the store. Taste it to see if it already has salt otherwise add salt.