South Indian Uttapam Make Savory Breakfasts Better
A traditional South Indian breakfast, Uttapam features a fermented rice and lentil batter cooked to achieve crispy edges and a soft interior.
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Instructions
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Wash and soak 3 cups rice with 2 cups water in one bowl, and 1 cup urad dal with 1 teaspoon fenugreek seeds and 1 cup water in another, for 4 to 6 hours.
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Strain the urad dal and fenugreek, then blend with approximately 3/4 cup water (starting with 1/4 cup and adding more as needed) until smooth, thick, and fluffy; transfer this batter to a large bowl.
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Strain the rice and blend with about 1/2 cup water until it matches the urad dal batter's consistency; add it to the urad dal bowl and mix thoroughly.
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Stir in 1 teaspoon fine salt, cover the bowl, and ferment in a warm, dry place for 8 to 12 hours until the batter doubles in volume and develops a slightly sour scent; adjust its thickness with water, if necessary.
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Heat a lightly greased nonstick skillet on medium-high.
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Pour a ladle of batter onto the pan to form an uttapam of average thickness.
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Sprinkle chopped onions, chilies, and cilantro over the uttapam, then drizzle 1 teaspoon ghee or oil around its circumference.
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Flip the uttapam once the edges turn golden brown and crisp, press it lightly, and cook until the toppings are slightly browned.
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Repeat this process for the remaining batter and serve the uttapams hot with coconut chutney and/or sambar.