uttapam recipe-How did you make this

 Uttapam is a traditional South Indian dish that is enjoyed by people of all ages. It is a savory pancake-like dish that is typically made with a fermented batter of rice and urad dal (black gram lentils). The batter is then mixed with various vegetables and spices to make a delicious and nutritious breakfast or snack. Uttapam is a versatile dish that can be served with a variety of chutneys and sambar. In this recipe, we will be making plain uttapam.


Ingredients:


2 cups of idli rice (parboiled rice)

1 cup urad dal (or black gram dal)

1 teaspoon of fenugreek seeds

1 teaspoon of salt

Water

Oil (for cooking)

Instructions:


Rinse the rice and urad dal in separate bowls until the water runs clear. Soak them separately in water for at least 4-6 hours. Soak some fenugreek seeds in urad dal.


After soaking, drain the water from the rice and grind it into a smooth batter using a wet grinder or a blender. Add water as needed to achieve a smooth consistency.Take some batter in a big bowl.


Next, grind the soaked urad dal and fenugreek seeds into a smooth batter using the same wet grinder or blender. Add water as needed to achieve a smooth consistency. Transfer the batter to the same large bowl as the rice batter.


Mix both batters together with your hands, add salt, and mix well. The batter should be of medium consistency - not too thick or too runny. Cover the bowl with a lid and let the batter ferment for at least 6-8 hours, or overnight.


After the fermentation process, the batter will have risen and become light and fluffy. Stir the batter gently with a ladle. If the batter is too thick, add a little water to adjust the consistency.


Heat a non-stick pan over medium heat. Grease it with a little oil using a paper towel.


Pour a ladle full of native batter in a pan. Using the back of the ladle, spread the batter evenly in a circular motion to make a thick pancake-like shape.


Add any desired toppings such as chopped onions, tomatoes, green chilies, and coriander leaves. Press the toppings gently into the batter using the back of the ladle.


Drizzle a little oil around the edges of the uttapam and on top of the toppings. Cover the pan with a lid and cook for 2-3 minutes until the bottom of the uttapam is golden brown.


Flip the uttapam over using a spatula and cook for another 1-2 minutes on the other side until it is golden brown and crispy.


Transfer the uttapam onto a plate and serve hot with coconut chutney or sambar.


Tips:


The key to making a good uttapam is to have a well-fermented batter. Make sure to soak the rice and urad dal for at least 4-6 hours, and then let the batter ferment for at least 6-8 hours or overnight.

Use a non-stick pan to make the uttapam. This will ensure that the uttapam does not stick to the pan and will be easy to flip.

Spread the batter evenly and thickly to make a good uttapam. It should be thicker than a dosa but not as thick as a pancake.

Add any desired toppings to the uttapam. Popular toppings include chopped onions, tomatoes, green chilies, and coriander leaves.

Drizzle a little

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