Uttapam
Uttampam’s are the savory version of pancakes made with lentils and various toppings like onion, tomatoes, chilies etc. They are famous in Southern Indian states. You will find them in other parts of India too but it originates from the South.
In my South Indian best friend’s kitchen, they would always have some batter ready to be used anytime you are craving Dosa, or Uttapam. Even though, they make good breakfasts, they can be also enjoyed for dinner or quick lunch.
The off white looking split Urad dal is what is used in the batter. The only time-consuming step I would say is soaking the lentils and then grinding it to nice smooth batter. Then you must let it sit to develop flavor, slight fermentation that’s what makes it so delicious brings that slight sourness. I like to use 1:3 ratio. 1 cup Urad dal to 3 cups rice. Some people use 1:4 ratio or 1:2 ratio. It all depends. I have always made it 1:3 ratio. In this recipe, I am sharing half quantities but you can always double the recipe.
Have you tried, Injera? I feel like Uttapam and Injera are distant cousins both have similar fermentation process and has flavors without too many ingredients to it. I would hate to compare it but, they are so similar even though one is made from teff flour and the other with rice and lentils.
Uttapam are enjoyed with sambhar and coconut chutney.
I love Uttapam to have that sour flavor because to me that’s what makes it so delicious, and of course the vegetables add to the flavor too specially when the onions and tomatoes have that slight caramelization, but also has slight crunch to them.
The batter for these ferments well in summer months as you can understand that warmer temperatures help in the process of fermentation. Cold temperatures, it takes longer to develop fermentation.
Guess what, you can also make the same kind of batter quicker with alternate grains too specially I have seen quinoa being one of them.
There are some basic tips to be considered while making these and it has all to do with the fermentation process. It sounds like a lot, but its not.
You can start the whole process on a Friday night, by soaking the lentils and rice. Grinding it to batter the next morning and let it ferment the whole day and it will be ready by Sunday. The best part is stores very well. And, with same batter you can literally make so many different dishes.
If you don’t want to go through the hassle of making the batter at home, you can buy it from any Indian grocery market in the freeze aisles. I have used shortcuts, so can you. Store bought is also good.
The batter should have increased in volume. There will be bubbles, frothiness. It will also smell different. Don’t get bothered by the smell. The moment its well fermented it needs to be stored in the refrigerator to stop over fermentation.
If it is taking longer to ferment don’t worry, leave few more hours and it will ferment to desired level.
They don’t need to look so brown, but I like them this way. Just make sure they cooked. I served them with coconut chutney and tomato chutney. Let me know in the comments, if you want the recipe for the chutneys.
Uttapam
Ingredients
Batter
- 1.5 cups small grain rice
- ½ cup split dehusked Urad dal
- ¼ tsp fenugreek seeds
- 1 tsp salt
Toppings
- Oil/Ghee
- 1 onion finely chopped
- 1 to mato finely chopped
- 1 small bell pepper finely chopped
- 1 green chili finely chopped optional
- Handful chopped cilantro optional
Instructions
- Wash and rinse the urad dal under running water. Soak the dal in enough water for around 4-6 hours. Same way wash and rinse the rice under running water. Then soak the rice in enough water in a separate bowl with Fenugreek/methi seeds for the same time 4-6 hours. The dal and rice should be completely submerged into water and there should be extra water too as it soaks and takes in the water. Both should be soak in separate bowl as we will grind it separately.
- Once it has soaked for 4-6 hours, drain the water from both bowls. Still keep it separate. Transfer the dal to the blender and blend it to a smoother consistency. Use just few tbsp of water if its not blending well. Oftentimes, the water that has been soaked by the lentils is enough to blend. Remove the dal batter in the same bowl it was soaked in.
- Repeat the same process for grinding the rice in the same blender along with some water about 1/4 cup. Grind rice to a smooth paste. Don’t use too much water. The amount of water will depend on the type rice. Start with lesser amount, adding more water as needed. The consistency of the batter should not be runny but something easily spreadable.
- Now, transfer the rice batter to the same bowl as the dal. Mix both the mixture well for couple of minutes until combined. You might have to use bigger bowl.
- Cover the bowl with a lid. Put it on tray which has edges to it in dry, warm place like the oven. The reason why I suggested a tray with edges because if the batter overflows after fermenting, you do not waste it. The tray can catch all the batter.
- Let it ferment for 12-14 hours or until you see bubbles and the batter has increased in volume, is frothy looking. You can even smell it and know it has fermented. It’s like sourdough batter. It will have that slight funky smell.
- Instant Pot method for fermentation – If using instant pot for fermenting the batter, then transfer the blended batter into it and cover the pot with a glass lid or with any other lid. The reason for using glass lid is because the batter may overflow and that can lock the lid if we used the actual instant pot lid. Do not use the actual lid of the instant pot. Any other lid is fine, that does not lock it.
- Set instant pot to yogurt button. Increase the time to 11-12 hours. By this time, the batter should have fermented with bubbles.
- Take some batter in a bowl, add salt to it and mix well. Pre heat a griddle, brush some oil/ghee. Pour half a cup of batter, gently spread just a little bit. Uttapam are thick and it depends how thick you would prefer. Don’t spread them too much. If it does not spread on its own only then spread it gently.
- Sprinkle the vegetables all over the batter. Gently, press the vegetables with the back of your spatula so that they stick on the batter.
- Cook it for 1-2 minutes until its golden brown in color. Flip and cook on the other side for another minute. Remove it on cooling rack. Finish making all of them or leave the rest of the batter in refrigerator for future use.
- Batter can easily stay up to a week or two in the refrigerator or frozen for longer time. Just thaw it at room temperature for use.
- Serve them warm with coconut chutney or just as it. They even taste great with some tempered yogurt, podi masala.
Notes
XO, Devangi