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Uthappam
Uthappam is a beloved South Indian delicacy, often referred to as the 'Indian pancake.' Made from a fermented batter of rice and lentils, it's topped with a colorful medley of fresh vegetables, making it not only a feast for the taste buds but also for the eyes. Traditionally enjoyed for breakfast or as a snack, Uthappam is crisp on the outside and soft on the inside, bursting with flavors from aromatic spices and fresh herbs. Serve it with coconut chutney or sambar for a truly authentic experience!
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
- Wash the idli rice, urad dal, and fenugreek seeds thoroughly. Soak them in enough water for 4-6 hours.
- After soaking, drain the water and grind the ingredients into a smooth batter, adding water as needed to achieve a pourable consistency.
- 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.
- Once fermented, heat a tawa or griddle over medium heat and grease it lightly with oil.
- 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).
- Evenly sprinkle chopped onions, tomatoes, green chili, and coriander leaves on top of the batter.
- Drizzle some oil around the edges of the uthappam to enhance crispiness.
- 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).
- Repeat the process for the remaining batter, greasing the tawa as necessary.
- Serve hot with coconut chutney or sambar for dipping.
Tips
- For a variation, you can add grated carrots, bell peppers, or spinach to the topping for extra flavor and nutrition.
- Ensure that the batter is fermented well; this will enhance the flavor and texture of the uthappam.
- You can also try adding spices like cumin seeds or asafoetida for an extra depth of flavor.
Dietary Information
Servings: 4 Dish Type: Breakfast/Brunch Prep Time: 10 minutes (plus soaking and fermenting time) Cook Time: 30 minutes Calories: 220 Fat: 9g Carbs: 30g Protein: 8g Sodium: 400mg Sugar: 2g
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