Uttapam

Difficulty Rating 5 (Preparation Time required, Grinding Required, Special Ingredients needed, Technique involved)


1 Cup Urad Dahl
1 Cup Idli rice (or plain white rice from the regular grocery store, ie not basmati or soona masoori)
1 tsp Methi (Fenugreek) seeds


1 cup Plain Yogurt
Salt to taste
1 tsp Baking soda
2 tsp ginger paste


finely diced onion
finely diced tomato
chopped coriander leaves
other vegetables (cabbage, carrots, peas etc) as desired


1.  Soak the first 3 ingredients overnight.
2.  Drain the water and add the remaining ingredients.
3.  In a mixie or food processor grind the ingredients into a fine paste adding water as needed.  It should be like a water pancake mix.
4.  On a hot griddle, pour about 3/4 of a cup of the batter.  Do not spread it, just let it settle by itself.  It should be like a think pancake maybe about 6 inches around.
5.  Quickly sprinkle some vegetables on the top and then use the back of a spatula to press them into the uttapam.
6.  If you wish you make cover the uttapam with a lid while it is cooking.
7.  Let it continue to cook until the edges start to curl up from the pan.
8.  Turn the uttapam and let it cook for a short time.
9.  Serve hot with sambar and coconut chutney or other chutney of your choice.


This batter can also be used to make dosa if desired.

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