Ingredients:
For the Uthappam Batter:
- 2 cups idli rice or parboiled rice
- 1 cup urad dal
- 1/4 cup chana dal
- 1/4 cup toor dal
- Salt as per taste
- Finely chopped onions
- Finely chopped tomatoes
- Sliced green chilies
- Chopped coriander leaves
- Grated carrot
- Sliced capsicum
- Fresh or frozen sweet corn
- Grated coconut
Method:
- Wash the rice and lentils separately and soak them in plenty of water for about 4-6 hours.
- Drain the soaked rice and lentils and grind them into a smooth batter using a wet grinder or a high-speed blender.
- Add water as needed to achieve a thick, but pourable consistency.
- Add salt and mix perfectly into the batter.
- Transfer the batter to a large bowl and cover it.
- Keep the batter to ferment in a warm place for about 8-12 hours or overnight. The fermentation process makes the Uthappam soft and fluffy.
- Heat a non-stick or cast-iron skillet (tava) on medium flame.
- Once hot, spread a ladleful of the fermented batter onto the skillet.
- Use the back of the ladle to spread the batter in a circular motion to create a thick pancake.
- Drizzle a little oil around the edges of the Uthappam and on top.
- Sprinkle the chopped onions, tomatoes, green chilies, coriander leaves, grated carrot, sliced capsicum, sweet corn, and grated coconut over the Uthappam. Press them gently into the batter.
- Cover the skillet with a lid and let the Uthappam cook on medium-low flame for 2-3 minutes, or until the bottom turns golden brown.
- Gently flip the Uthappam using a spatula and let it cook on the other side for another 2-3 minutes, or until it’s cooked through.
- Transfer the Uthappam to a plate and serve it hot with your favorite chutneys like coconut chutney or tomato chutney and sambar.
Enjoy your homemade South Indian Uthappam! This versatile dish is perfect for breakfast, brunch, or even as a light dinner.