Happy Thursday dear friends! Hope you are having a great week. This week we decided to treat you to some yummy Indian breakfast item ‘Uttapam’. We made this dish regularly when my parents were over. It is a healthy and filling breakfast item. Uttapam is essentially made with rice and urad dal and is a very versatile pancake as you can add the toppings of your choice. The colorful uttapam packs a punch with the necessary carbohydrates from rice and protein with the lentil. I topped my pancakes with grated carrots, chopped green chillies and garnished it with a drizzle of roughly chopped cilantro. You can have these pancakes as is or try them out with some spicy chutney and yogurt. Try this out and let me know how you liked it!
For the Uttapam
- 1.5 cups White Rice
- 1.5 cups Cooked Rice (preferably white)
- 4 tbsp White lentils (urad dal)
- salt – to taste
For the toppings
- Grated carrots – 1 cup
- Green chillies – finely chopped 1-2 depending on how spicy you’d like it to be
- Cilantro/coriander – roughly chopped 1/2 cup
- Red onion – 1 finely chopped
- Wash the rice and white lentils and soak them separately in different bowls for 4 hours.
- After 4 hours, drain all the water completely and grind both the soaked rice white lentil, cooked rice and salt in very little water (approx 2-3 tbsp) just enough to get the batter moving. Ensure the batter is thick and also not too smooth it should have coarse texture.
- Place the batter in a bowl and leave it to ferment over night. The batter after fermentation should rise by and inch to two with a foamy top. [tip: Leave it in a warmer place, either in a closet or turn on the light in your oven and leave it in overnight..this helps in faster fermentation]
- Uttapam tastes better with a slight sour batter so if you want you could use it for making idlis for the first two days and leave the rest of the batter in the fridge to get sour. Or leave the whole batter outside for another day and it will turn sour.
- Spray oil on a hot skillet and Pour half a cup of batter. Top the batter with onion, chillies, carrots and cilantro.
- Note: If the batter ends up being too smooth it might spread flat on the skillet. In order to avoid this situation you can use a pancake ring. Place ring on skillet. Based on the size of the ring pour 1/4th to 1/2 cup of batter. Once batter is set you can remove the ring and flip the uttapam.
- Now close with a lid and let the uttapam cook completely. If desired you can flip and let top side crisp as well. Else once the bottom is nice and brown and the batter is completely cooked through. Uttapam is ready!
Your uttapam is now ready to be served with sides of your choice. Try it with peanut chutney,and Potato curry or pickle.
Notes:You can find all the ingredients and chutneys in the Indian stores near you.