Ingredients

Number of Servings: 2 servings
Serving Size: 2 small uttapams (~5 inches each)

• Raw rice: ¾ cup
• Urad dal (split black gram): ¼ cup
• Fenugreek seeds (methi seeds): ½ tsp
• Water: As needed (for soaking and grinding)
• Salt: To taste
• Onion: 1 small (finely chopped)
• Tomato: 1 small (finely chopped)
• Capsicum (bell pepper): ¼ (finely chopped)
• Carrot: 1 small (grated)
• Green chilies: 1 (finely chopped, optional)
• Fresh coriander leaves: 2 tbsp (chopped)
• Salt: To taste
• Oil: 1-2 tsp (for cooking)

Preparation

Wash the rice and urad dal separately.

Soak the rice with fenugreek seeds in water for 6 hours.

Soak the urad dal in a separate bowl for 4-6 hours.

Grind the urad dal into a smooth, fluffy paste using minimal water.

Grind the rice and fenugreek seeds to a slightly coarse paste.

Mix both pastes together in a large bowl.

Add salt to the batter and mix well.

Cover and let it ferment in a warm place for 6-8 hours or overnight until the batter rises and becomes airy.

Mix all the chopped vegetables and coriander in a bowl. Add a pinch of salt if desired.

Heat a non-stick pan or tawa on medium heat. Lightly grease it with a few drops of oil.

Pour a ladleful (~½ cup) of batter onto the pan and spread gently to form a thick, small circle.

Sprinkle the mixed vegetables evenly over the batter. Press lightly with a spatula so the vegetables stick to the batter.

Drizzle a few drops of oil around the edges of the uttapam. Cook on medium heat for 2-3 minutes until the bottom is golden and slightly crisp.

Flip carefully and cook the vegetable side for another 2 minutes.

Remove the uttapam from the pan and repeat with the remaining batter. Serve hot with coconut chutney, tomato chutney, or sambar.

Notes

• Ensure the batter ferments well for soft and fluffy uttapams. Place it in a warm spot for better results.
• The batter should be slightly thick for uttapams. Add water if needed after fermentation.
• Leftover batter can be stored in the refrigerator for 1-2 days.
• For quicker option rava/sooji can be used instead of dal rice.
• More vegetables of your choice can be added for healthier option.