Uthappam

Ingredients

Idli rice

1 cup

Urad dal (split black lentils)

1/4 cup

Fenugreek seeds

1 teaspoon

Water

as needed (for soaking and grinding)

Salt

1 teaspoon

Oil

2 tablespoons (for cooking)

Onion

1, finely chopped

Tomato

1, finely chopped

Green chili

1, finely chopped (adjust to taste)

Coriander leaves

2 tablespoons, chopped (for garnish)

Instructions

1. Wash the idli rice, urad dal, and fenugreek seeds thoroughly. Soak them in enough water for 4-6 hours.
2. After soaking, drain the water and grind the ingredients into a smooth batter, adding water as needed to achieve a pourable consistency.
3. Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl and let it ferment overnight or for 8-10 hours until it doubles in volume and bubbles form.
4. Once fermented, heat a tawa or griddle over medium heat and grease it lightly with oil.
5. Pour a ladleful of batter onto the tawa and spread it gently in a circular motion to form a thick pancake (about 1/2 inch thick).
6. Evenly sprinkle chopped onions, tomatoes, green chili, and coriander leaves on top of the batter.
7. Drizzle some oil around the edges of the uthappam to enhance crispiness.
8. Cook until the bottom side turns golden brown (about 3-4 minutes). Flip carefully and cook the other side until it is browned and cooked through (another 2-3 minutes).
9. Repeat the process for the remaining batter, greasing the tawa as necessary.
10. Serve hot with coconut chutney or sambar for dipping.