Uttapam

Ingredients

• 1.5 cups idli rice (or short-grain rice)
• 1/2 cup urad dal (split black lentils)
• 1/2 tsp fenugreek seeds
• Salt to taste
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 2 tbsp chopped cilantro
• Vegetable oil, for cooking

Before you cook

• Soak the rice in one bowl of water and the urad dal with fenugreek seeds in another bowl for 4-5 hours.
• Drain the rice and dal separately.
• Finely chop the onion, tomato, green chili, and cilantro for the topping.

Steps

1. Grind the drained urad dal and fenugreek seeds with a little water into a smooth, fluffy batter.
2. Grind the drained rice separately with a little water into a slightly coarse batter.
3. Combine both batters in a large bowl and mix in salt.
4. Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or overnight, until it has doubled in volume and smells pleasantly sour.
5. Stir the fermented batter gently to release the air, without overmixing.
6. Heat a griddle over medium heat and brush it lightly with oil.
7. Ladle a portion of batter onto the griddle and spread it into a thick circle, about 1/4-inch high.
8. Scatter a spoonful of the chopped onion, tomato, chili, and cilantro over the top and press gently into the batter.
9. Drizzle a little oil around the edges and cover the pan with a lid.
10. Cook for 3-4 minutes until the underside is golden and the top looks set.
11. Flip the uttapam and cook the topped side for 2 more minutes until lightly browned.
12. Repeat with the remaining batter.
13. Serve hot with coconut chutney and sambar.