질문하기
Plain Uttapam is a thick, savory South Indian pancake topped with vegetables and made from fermented batter. This healthy vegetarian breakfast is protein-rich, family-friendly, and naturally probiotic.
Rinse the idli rice and urad dal separately several times until the water runs clear, then soak each in ample water for at least 6 hours or overnight at room temperature.
Drain both, then grind the urad dal with ½ cup water using a blender until fluffy and light. Transfer to a large bowl.
Grind the soaked rice with ¾ cup water to a smooth but slightly coarse batter. Mix with the dal, add salt, and cover. Let the combined batter ferment in a warm spot for 8–12 hours, until doubled and bubbly.
Gently stir the fermented batter. If too thick, add a few tablespoons of water to get a thick, pourable consistency.
Preheat a nonstick skillet or seasoned cast-iron tawa over medium heat. Ladle ½ cup of batter onto the center. Working quickly, spread gently to a 5–6 inch round.
Top the surface with chopped onion, tomato, green chili, and grated carrot. Drizzle oil around the edges and a few drops over the top.
Cook on medium heat for 3–4 minutes, until the bottom is golden and the edges look crisp. Flip the uttapam gently and cook 1–2 minutes until the vegetables are lightly roasted but not burnt.
Remove to a plate. Repeat with remaining batter and toppings, adding oil as needed.
Serve hot, optionally with coconut chutney or sambar.
