Veg Uttapam is a classic South Indian dish prepared with fermented rice and lentil batter. It is a thicker pancake than a dosa that is frequently topped with veggies such as onions, tomatoes, and peppers. Because it is cooked with fermented batter, which is high in probiotics, uttapam is frequently considered a healthier alternative to DOSA. Uttapam is frequently served as a main course and is generally accompanied by sambar and chutneys. It’s a flexible meal that may be served as breakfast, lunch, or supper and can be topped with a variety of toppings such as chopped coriander. Because it is produced from fermented batter and is gluten-free, it is frequently seen as a healthy snack. It’s a popular street meal in India, and can be found at many street sellers, restaurants, and even some supermarkets. It’s also a popular meal to make at home for breakfast, lunch, or an evening snack.
Ingredients
- Soaked Rice – 2 cups
- Soaked Split skinned Black gram/dhuli udad dal – 1 cup
- Soaked Split chickpeas/Chana dal – 2 tbsp.
- Salt – ½ tbsp.
- Chopped Tomato – 3 cup
- Chopped Onion – 3 cup
- Chopped Capsicum – 3 cup
- Fine chopped coriander – 2 tbsp. (for garnishing)
- Black pepper – ½ tbsp.
- Aromatic Spices/Garam Masala – ¼ tbsp.
- Turmeric powder – ½ tbsp.
- Green Chili – 1 tbsp.
- Oil – 10 tbsp.
- Kitchen King – 1/3 tbsp. (optional)
Cooking Instructions
- Soak rice, split-skinned black gram (urad dal), and split chickpeas (chana dal) in a large pot for 2 hours.
- Grind the soaked ingredients in a mixer jar until fine. Cover the ground mixture in a separate vessel and let it swell.
- Heat a pan and add 5 spoons of oil. When the oil is hot, add the chopped onions, tomatoes, and capsicum, and fry until lightly cooked.
- Add 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1/4 tablespoon of aromatic spices (garam masala), 1/2 tablespoon of turmeric, and 1 tablespoon of green chillies to the pan. Mix well, cover, and cook on low heat for 1 to 1.5 minutes.
- Transfer the uttapam mixture to a bowl and add salt to the rice batter.
- Heat a nonstick or roti tawa on the stove. When hot, spread a few drops of oil and sprinkle with water. Wipe the pan with a clean cloth and pour the uttapam mixture onto the pan. Roll out into a roti shape about half an inch thick.
- Spread the vegetable mixture over the uttapam and cook on low heat for 1 minute.
- Top with green coriander and serve with sambar.
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