Indian cuisine · Breakfast & Eggs

Uttapam

Thick pancake made from fermented rice batter, topped with onions, tomatoes and chili while it cooks.

Ingredients · for 4 servings

• 300g short-grain rice
• 100g urad dal (split black lentils)
• 1/2 tsp fenugreek seeds
• 2 onions
• 2 tomatoes
• 2 green chilies
• 1/2 bunch coriander
• 6 tbsp oil
• Salt

Instructions

1. Wash the rice, urad dal and fenugreek seeds separately and soak overnight in plenty of cold water.
2. Drain and blend each separately with a little fresh water until very fine, combine the two mixtures, season with salt and let sit covered in a warm spot for 8–10 hrs. until the batter has risen and smells slightly sour.
3. Finely dice the onions, tomatoes and chilies, chop the coriander, and have the toppings ready in small bowls.
4. Lightly oil a pan over medium heat and spread a ladleful of batter into a 1cm-thick, 15cm round – don't spread it thin like a dosa.
5. Scatter the topping over the still-wet batter right away, press it in lightly, drizzle the edge with oil and cook for 3–4 min. until the bottom is golden brown and the edge is set.
6. Flip, cook for another 2 min., and serve the uttapam right away while the edge is crisp and the centre is fluffy.