Uttapam

A traditional delicacy from down South which literally means 'poured appam' in Tamil. Uttapam is a dosa-like preparation made with the batter of rice, dhuli urad dal and fenugreek seeds.

Uttapam

• 2 cups (360 gm) parboiled rice
  
  1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad)
  
  1/2 tsp fenugreek seeds
  
  2 tsp salt
  
  An iron griddle or tawa
  
  Oil to smear the pan for cooking the uttapam

Method

Soak rice, daal and methi in water for 5-6 hours.

Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.

Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.

It will spread a little. When the edges start browning a bit, pour a trail of oil around it.

Turn it over and let it brown on the other side too.

For an onion uttapam:

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

Key Ingredients: Rice, Bengal Gram (Split), Fenugreek Seeds,Salt, Vegetable Oil