Cheese Uttapam Recipe

soak

Rinse the raw rice, parboiled rice and urad dal separately under cold water until the water runs clear. Drain. In separate bowls combine: (1) raw rice + parboiled rice, (2) urad dal + fenugreek seeds. Add the poha to the rice bowl. Cover both bowls and soak in enough water for 4–6 hours at room temperature.

grind

Drain the soaked urad dal and fenugreek. Transfer to a blender/grinder with about 150–200 ml of the measured water and grind to a smooth, slightly airy batter (add water in small increments). Transfer to a large bowl. Next, drain the rice + poha and grind with about 200–250 ml water to a slightly grainy but smooth batter. Combine rice batter with urad dal batter; add remaining water gradually to reach a thick yet pourable dosa/uttapam batter (like pancake batter).

ferment

Stir in 1 tsp salt, cover the bowl with a lid, and leave in a warm place to ferment for 8–12 hours (or until doubled and slightly bubbly). In cooler climates, fermentation may take longer; you can place the bowl in an oven with the light on or a warm spot. After fermentation, gently stir the batter once. If batter seems too thin, reduce water next time; too thick, add a little water to loosen.

Prepare toppings while batter ferments or just before cooking. Finely chop onion, tomato, green chilies and cilantro. Grate the carrot and cheese. Combine the chopped onion, tomato, green chilies, cilantro, grated carrot, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl and set aside.

preheat skillet

Heat a heavy nonstick or cast-iron skillet over medium-high heat for 3–4 minutes until hot. Reduce heat to medium. Wipe the surface with a lightly oiled paper towel.

cook uttapams

For each uttapam, drizzle about 1/2 tsp oil on the skillet and spread slightly. Pour a ladleful (~1/3 cup) of fermented batter into the center and gently spread into a 5–6 inch thick pancake by moving the ladle in small concentric circles—do not spread too thin. Immediately sprinkle 2–3 tablespoons of the prepared topping evenly over the batter, pressing lightly so toppings adhere. Drizzle 1/2 tsp oil or a few drops of ghee around the edges and on top.

Cover the skillet with a lid and cook on medium heat for 2–4 minutes until the bottom is golden brown and the batter has set on top. Uncover, flip carefully using a spatula, and cook the other side uncovered for 1–2 minutes until edges crisp. Immediately sprinkle 2–3 tablespoons of grated cheese over the cooked side (or fold cheese into toppings before adding) so it melts with residual heat. If you prefer a browned cheesy top, cover 20–30 seconds after adding cheese to help it melt.

Repeat with remaining batter, adding more oil as needed. Keep cooked uttapams warm in a low oven (90–100°C) on a tray while finishing the rest.

Serve cheese uttapam hot with coconut chutney and/or sambar. Optionally garnish with extra chopped cilantro and a small pat of ghee on top for extra aroma.