Uttapam Recipe | Just in 6 Easy Steps.

To make uttapam, the rice and dal are soaked, ground, and left to ferment overnight, allowing the batter to develop a tangy flavor. The batter is then spread onto a hot griddle or tawa, similar to a pancake, and cooked until it becomes golden brown and crispy on the outside. Traditionally, toppings such as finely chopped onions, tomatoes, green chilies, and coriander leaves are added to the batter before cooking, imparting a burst of flavors.

Uttapam is often served with a variety of accompaniments like coconut chutney, sambar (a lentil-based vegetable stew), or tomato chutney. It can be enjoyed as a breakfast dish, a snack, or even as a light meal. The soft and spongy texture of uttapm, combined with the delightful crunch of the vegetables, makes it a delightful culinary experience.

With its unique taste and wholesome ingredients, uttapam has gained popularity not only in South India but across the country and even internationally. It is loved for its simplicity, versatility, and the ability to customize toppings according to personal preferences. Uttapm has become a cherished dish that showcases the rich and diverse flavors of Indian cuisine.

Uttapm is a popular South Indian dish that is similar to a savory pancake or dosa. It is made with a fermented batter of rice and lentils, and can be customized with various toppings. Here is a step-by-step guide to making Uttapm:

Ingredients Of Uttapam:

• 2 cups of rice (preferably parboiled)
• 1 cup of urad dal (split black lentils)
• 1/4 cup of flattened rice (poha)
• 1 teaspoon of fenugreek seeds
• Salt to taste
• Oil or ghee for cooking
• Chopped vegetables (onions, tomatoes, bell peppers, etc.) for topping (optional)

Step By Step Instructions Of Uttapam:

Step 1: Soaking the ingredients

• Take 2 cups of rice (preferably parboiled) and ½ cup of urad dal (split black lentils).
• Rinse them thoroughly under running water.
• Soak the rice and lentils separately in water for at least 4 to 6 hours. You can soak them overnight as well.

Step 2: Grinding the batter

• Drain the soaked rice and lentils separately.
• In a blender or wet grinder, grind the urad dal first. Add a little water as needed to make a smooth and fluffy batter.
• Transfer the urad dal batter to a large bowl.
• Next, grind the soaked rice into a slightly coarse consistency. Again, add water as required to achieve a thick, smooth batter.
• Combine the rice batter with the urad dal batter. Add salt to taste and mix well.
• The batter should be thick yet pourable. If it seems too thick, add a little water and mix thoroughly.

Step 3: Fermenting the batter

• Cover the batter with a lid or plastic wrap and let it ferment in a warm place for around 8 to 10 hours or overnight.
• The fermentation process helps the batter to rise and develop a tangy flavor. The ideal temperature for fermentation is around 25 to 30°C (77 to 86°F).

Step 4: Preparing the toppings

• While the batter is fermenting, you can prepare the toppings for Uttapm.
• Traditional Uttapam is made with finely chopped onions, tomatoes, green chilies, and cilantro. You can also add other vegetables like grated carrots, bell peppers, or chopped spinach according to your preference.
• Prepare the toppings by chopping the vegetables finely and keeping them ready.

Step 5: Cooking Uttapam

• Heat a non-stick tawa or griddle over medium heat.
• Once the tawa is hot, grease it lightly with oil or ghee (clarified butter).
• Take a ladleful of the fermented batter and pour it onto the center of the tawa.
• Using the back of the ladle, spread the batter in a circular motion to form a thick pancake-like shape.
• Drizzle a little oil or ghee around the edges of the Uttapam and on top.
• Sprinkle a generous amount of the prepared toppings evenly over the Uttapam.
• Gently press the toppings into the batter using the back of the ladle.
• Cover the tawa with a lid and let the Uttapam cook for about 2 to 3 minutes on medium-low heat.
• Once the edges start turning golden brown and the top surface looks slightly cooked, flip the Uttapam using a spatula.
• Cook the other side for an additional 2 to 3 minutes until it becomes golden brown and crispy.

Step 6: Serving Uttapam

• Remove the Uttapam from the tawa and transfer it to a plate.
• Repeat the process with the remaining batter and toppings to make more Uttapms.
• Serve the hot Uttapams with coconut chutney, tomato chutney, or sambar for a complete meal.
• You can also serve Uttapam with a side of yogurt or pickle for added flavor.

That’s it! You have successfully made Uttapm. Enjoy this delicious South Indian dish with your family and friends.

Conclusion:

Uttapm is a popular South Indian dish that is loved for its unique flavors and versatility. It is made from fermented rice and lentil batter, which gives it a light and fluffy texture. Uttapm is typically topped with a variety of vegetables like onions, tomatoes, and green chilies, adding a burst of color and freshness. It is cooked on a hot griddle until golden brown and served with chutney or sambar. With its delicious taste and nutritious ingredients, Uttapm is a satisfying meal or snack option that showcases the rich culinary traditions of South India.