Fluffy Vegetable Uttapam

Ingredients

• 2 cups (400g) rice 2 cups (400g) rice
• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon salt 1 teaspoon salt
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 green chili, finely chopped (optional) 1 green chili, finely chopped (optional)
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for at least 4 hours or overnight.
2. 2.
   Drain the water and grind the rice, urad dal, and fenugreek seeds separately to a smooth consistency using a blender or a wet grinder.
3. 3.
   Mix the ground rice and urad dal batter together in a large bowl. Add salt and mix well.
4. 4.
   Cover the bowl with a clean cloth and let the batter ferment in a warm place for 8-10 hours or overnight.
5. 5.
   Once the batter has fermented, give it a gentle stir.
6. 6.
   Heat a griddle or a non-stick pan over medium heat and lightly grease it with vegetable oil.
7. 7.
   Pour a ladleful of the batter onto the center of the griddle and spread it in a circular motion to form a thick pancake.
8. 8.
   Sprinkle a handful of the chopped onions, tomatoes, bell peppers, cilantro, and green chili (if using) evenly over the uttapam.
9. 9.
   Drizzle a little oil around the edges and cook until the bottom turns golden brown.
10. 10.
    Flip the uttapam carefully using a spatula and cook the other side until it is cooked through and crispy.
11. 11.
    Remove the uttapam from the griddle and repeat the process with the remaining batter and toppings.
12. 12.
    Serve the Fluffy Vegetable Uttapam hot with coconut chutney or sambar.

Treat your ingredients with care...

• Rice — Use any variety of rice suitable for dosa or idli batter.
• Urad dal — Make sure to use split urad dal for the best results.
• Fenugreek seeds — These seeds help in the fermentation process and add a subtle flavor to the batter.
• Vegetables — Feel free to customize the vegetable toppings according to your preference.
• Green chili — Adjust the amount of green chili according to your spice tolerance.

Tips & Tricks

• For a softer uttapam, add a handful of poha (flattened rice) while grinding the batter.
• Fermentation time may vary depending on the temperature. In colder climates, it may take longer for the batter to ferment.
• To make mini uttapams, pour smaller portions of batter and reduce the cooking time accordingly.
• Serve uttapam with a side of coconut chutney, tomato chutney, or sambar for a complete meal.
• Leftover batter can be refrigerated for up to 2-3 days and used to make more uttapams.

Serving advice

Serve the Fluffy Vegetable Uttapam hot with a side of coconut chutney, tomato chutney, or sambar. It can be enjoyed as a standalone breakfast or paired with a hot cup of masala chai.

Presentation advice

Arrange the uttapams on a platter and garnish with a sprinkle of fresh cilantro leaves. Serve them alongside small bowls of chutney or sambar for dipping.