Uttapams are rice pancakes topped with vegetables, they originated in the Southern parts of India. Uttapams are super healthy , rich in Catbohydrates, full of taste and different flavors! In South India they are also served with Podi Masala, different Vegetable toppings or even plain salted ones are amongst the favourites! It is also known as Uttapa or Oothappam in many Indian states.
The Northern counterparts of Uttapam include- Besan Chilaas, Rawa Uttapams, Moong Dal Chilaas, etc.
The process of making Uttapams includes soaking of Rice and Pulses overnight, then grinding them and keeping them aside for fermentation, the more the batter ferments the better it tastes! There is no rocket science in making the Uttapams at home, only concern should be to take is about the ratios and perfect time given for fermentation.
So let’s begin!
Raw Rice – 1 Cup
Raw Urad Dal- ½ Cup
Raw Chana Dal- ¼ Cup
Methi Seeds- 1 Spoon
Refined oil/Ghee/Olive Oil
Onion- 1 medium Sized, finely chopped
Tomato- 1 medium Sized, finely chopped
Green Chillies- 2 to 3, finely chopped
Capsicum- 1 medium Sized, finely chopped
Carrot- 1 medium Sized, finely chopped
Coriander Leaves- 2 Spoons, Finely Chopped
A clean cotton cloth
For the Chatni-
Coconut- 1 small bowl, grated
Curd- 1 small bowl
Green Chillies- 4
Adrak (Ginger)- small piece
Jeera (Cumin)-1 spoon
Rai (Mustard seeds)- 1 spoon
Oil- ½ spoon
Take raw Rice in a bowl and soak it, repeat the same with raw Urad dal and Chana Dal, put the methi seeds with Urad dal. Keep all of these items soaked for 5-6 hours in separate containers. Covered with either thin cloth or you can keep it uncovered also, at warm place.
After 5-6 hours, strain the water out of all the containers, put all the ingredients in the grinding jar in parts make a fine paste, add little water whenever required, mix all of these together while grinding. You have to make flowing batter so add water accordingly. Add at least 1 spoon-full of salt and mix nicely.
Now keep this batter aside for at least 10-12 hours at a warm place, covered with a very thin cloth, for fermentation.
After 10-12 hours, take all the vegetables that you want in the toppings and finely chop and mix together.
When you will uncover the batter, you will see that it has risen, and air bubbles and holes can be seen in it clearly, give it a good mix and add little water if it has thickened a lot.
Now tale a dosa pan or any other shallow fry non-stick pan, put it over the flame.
When the pan is hot, put ¼ spoon of oil of your choice over it, spread it uniformly and sprinkle about ½ spoon water on the pan using your hand, take care while doing this, as the spattering can cause burns!
Now once the spattering is stopped use a clean cotton cloth to wipe off any oil seen on the pan with a light hand….just as the “Anna”(Bhaiya) does while making dosa or uttapam!
Now take a large serving spoon full of the batter, add it to the center of the pan, no need to spread it, add vegetables by sprinkling them over the uttapam, add few drops of oil over this side as well, not need to touch it for 2-3 min, keep the flame low, as uttapams are thicker!
After 2-3 min, take a flat spoon or turning spatula and flip the uttapam and let the vegetables be cooked for a minute. It is ready to be served with Chatni or sauce. (Method to make Chatni given below)
Note: if the uttapam is not coming out completely first time, them nothing to worry, it will be fine after 1-2 tries, once the pan has absorbed some oil!!
Repeat the Oil+Water method before putting all the uttapams on the pan.
For the Chatni-
Take curd, coconut, chillies, adrak, jeera and little water if needed, in a grinding jar and grind into a fine chatni. Take it out in a bowl and add salt. Now to give tadka to this chatni- use a serving spoon, keep it over the flame and oil and Rai seeds to it, once the seeds start to crackle add the spoon to the bowl of chatni and mix.
Serve with love!! 🙂