Make Rasika’s Rice And Dal Pancakes With Asparagus

In a bowl, combine the basmati rice, parboiled rice, urad dal, them on the counter to soak overnight uncovered. The next day, drain them and puree them in a blender with 1½ cups water until smooth. Pour the liquid into a bowl, cover it, and let it ferment overnight. Stir in the ghee, sugar, and salt. Set up a large bowl of ice and water. Bring a pot of water to a boil and add 1 tablespoon salt. Add the asparagus and cook for 1 minute. Transfer the asparagus spears to the ice water. Once they are completely cool, drain them and blot dry on paper towels. (Don’t let them languish in the water.) Cut the spears on the diagonal into ¼- inch slivers. In a large nonstick skillet, heat the oil over medium- high heat until it shimmers. Add the mustard seeds, chana dal, and urad dal. Once the dals turn golden brown, about 30 seconds, add the onion, ginger, green chili, and curry leaves. Sauté, stirring frequently, until the onions are soft but not at all browned, about 4 minutes. Stir in the turmeric, asafetida, and 1 teaspoon salt. Add the asparagus and mix well. Portion the filling into six equal piles on a plate. Preheat the oven to 175°F. Line a baking sheet with parchment and put it in the oven. Heat a large nonstick skillet over medium- high heat until a drop of water spatters— you want the pan hot but not scorching. Using a 4-ounce ladle, pour ½ cup of batter into the center of the pan. Use the bottom of the ladle to spread it from the center and coax it into a 6-inch round. (This is so it won’t be too thick in the center. Drizzle ½ teaspoon oil around the outside edge of the pancake. Sprinkle the entire surface of the pancake with one of the piles of asparagus filling. (Your hand is the best tool.) With a wide spatula, gently press the filling into the batter. Cook for a minute, then flip the uttapam over. Drizzle another ½ teaspoon oil around the outside edge. Let the filling heat through, 1 to 2 minutes. Flip again and transfer the uttapam to the oven. Repeat with the remaining batter and topping, wiping out the pan after each one with a wad of paper towels and letting the pan get hot again. Serve warm with coconut chutney on the side.