uttapam

Uttapam or Vegetable Uttapam is a popular South Indian recipe. It is a kind of pancake prepared from rice and dal batter along with some colorful veggies.

Vegetable Uttapam Recipe

Rice

Urad Dal

Water

tbsp Methi

Carrot, grated or chopped finely

Onions,

Green Chillies

medium Tomatoes, chopped finely

First of all, rinse the Rice, Urad Dal and Methi Seeds (if using) thoroughly.

Soak all the ingredients in the required amount of water for 4-5 hours.

After that grind them using the wet blade of grinder jar. You can change the water before grinding. I would suggest using the same water in which the ingredients are soaked.

Keep aside the mixed batter in a bowl for about 8-9 hours at room temperature to enable the fermentation. I usually prefer to ferment the mixture overnight.

After 8 hours, check the rice batter if it is fermented properly or not. If it looks a bit thick, you can add 1/2 a cup of water to make the consistency perfect.

Meanwhile, chop the vegetables and take them in a mixing bowl.

Add some salt and turmeric as needed. Mix all the veggies nicely.

Now, take a pan. Heat some oil in it. Turn the flame to low.

Pour gently the batter using a ladle or spoon into the pan.

Now after 30-40 seconds, spread some veggies on top of the uttapam.

Sprinkle some oil over the batter and veggies. This will look like a thick pancake.

Flip the uttapam. Cover the pan with a lid and let it cook on low flame for about a minute.

After 1 min, uncover the pan. Flip the other side and cook for few more seconds if required.

Cook both sides properly. Keep patience and follow these steps to prepare Uttapam for the rest of the batter.

Your Uttapam is ready. Serve it hot with some coconut chutney or sambar dal. You can enjoy it even with some tomato ketchup as well. :)

How to make Vegetable Uttapam or Veg Uttapam - Step by Step Recipe

This Traditional Uttapam Recipe is a delicious South Indian tiffin breakfast of thick pancakes made from fermented rice and urad dal batter. You can make these Uthappam with Idli Batter or Dosa Batter.

Uttapam Recipe

idli rice (or parboiled rice

water (for soaking rice)

water

fenugreek seeds ((methi seeds))

water (for grinding urad dal

water (for grinding rice

salt

onions

coriander leaves

curry leaves (- chopped)

green chilies (- chopped)

tomatoes

green chilies (, finely chopped)

coriander leaves ((cilantro), optional)

oil (or ghee

Pav Bhaji Masala (or sambar masala

In a bowl take the usked whole urad dal and fenugreek seeds. You can also use split husked urad dal instead of husked whole urad dal.

Rinse both the urad dal and methi seeds for a couple of times.

Then soak them in 1 cup water for 4 to 5 hours.

In another bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a couple of times and keep aside.

Add 2 cups of water. Mix well and soak everything for 4 to 5 hours.

Soaking rice and lentils

Strain the urad dal and reserve the water. Keep this water for blending/grinding the dal.

Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder or blender jar.

First add ¼ cup of the reserved water and blend for some seconds. Then add the rest of ¼ cup water and continue to blend till the batter is light, smooth and fluffy. If the mixer becomes too hot while blending, then stop for a few minutes. Let the mixer cool down and blend again.

Quantity of water depends on the freshness of urad dal. So add water as required.

Pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light.

To the same jar, add half of the rice.

Then add ¼ to ½ cup water and blend till smooth. A fine grainy consistency of rice is also fine in the batter. You can blend the rice in two to three batches. I blend in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times.

Pour the rice batter in the bowl containing the urad dal batter.

Add 1 teaspoon rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add ¼ teaspoon sugar. Sugar aids in the fermentation process.

Mix both the batters very well with your hands or a spoon or spatula.

Cover and allow the batter to ferment overnight for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city.

The batter should increase in volume and double or triple. It will also hava a pleasant sour aroma and many tiny air pockets.

Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. Mix well.

Blending and Fermenting Batter

Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. Pour the batter with a ladle or spoon. For non stick pan, you need not grease the pan. The tawa has to be hot. While making uttapams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low.

Gently spread the batter to a thick pancake. Note that the quantity of batter to make uttapam will be more than what you would normally use for a dosa. The uttapam should be thick.

Cook them on a medium flame. Drizzle some oil on the top and sides.

These takes a longer time to cook than dosas. Cook till the base is golden.

Then flip and cook the other side.

Both sides should be cooked well. Prepare the uthappam this way with the rest of the batter. You can also make idlis or paniyarams or punugulu with this batter.

Serve Uthappam hot or warm with coconut chutney and sambar. You can also pack them in tiffin box as they remain soft even after cooling.

Making Uttapam

Before pouring the batter, reduce the flame to low. Pour the batter with a ladle or spoon. Gently spread the batter to a thick pancake.

First method to make onion uttapam: Add some chopped onions on the uttapam as soon as you spread the batter. Lightly press the onions on the uttapam so that they stick to the batter. You can even sprinkle a pinch of salt.

Drizzle with some oil on the sides and on the uttapam. Cook on a medium flame.

When the base becomes golden and crisp, gently flip it with a spatula. Cook the side with the onions till the onions caramelize.

You can even gently press with the spatula so that some uncooked batter also gets cooked well. If the uttapam is not cooked well, there will be raw uncooked batter in the center. So do make sure to cook it properly.

Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you want.

Second method to make onion uttapam: In a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves.

Mix very well and keep aside.

Spread the batter on the tawa and top the onion mixture on the uttapam.

Drizzle some oil on the sides and top. Cook it on a medium-low to medium flame.

Then turn over and cook till the uttapam as well as the onions are caramelized.

Serve onion uttapam hot or warm with coconut chutney and sambar.

Making Onion Uttapam

Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.

Spread the batter on the tawa or skillet.

Top with the onion, tomatoes and chili mixture.

Sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam. You can even sprinkle a pinch of salt.

Add some oil or ghee or butter on the sides and top of the uttapam.

Flip when the base is cooked and golden.

Cook the side with the onions and tomatoes till the onions are softened or caramelized.

Flip again if you see that the first side is not cooked or browned.

When the onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd.

Serve them hot to have best taste. They won&#039;t taste so good once when cooled.

Making Onion Tomato Uttapam

https://content.jwplatform.com/videos/6V1FgLhy.mp4

Uttapam or Uthappam is a delicious South Indian tiffin breakfast of thick pancakes made with either idli batter or dosa batter.

Uttapam

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Vegetable Uttapam Recipe

Uttapam Recipe

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