Uttapam Recipe

Soak rice and urad dal

Rinse 1 cup rice and 1 cup urad dal separately until water runs clear. Soak the rice with 0.5 tsp fenugreek seeds in a bowl and soak the urad dal in a separate bowl. If using poha, soak it with the rice for 15–20 minutes before grinding. Soak both for 4–6 hours or overnight.

Grind urad dal

Drain the urad dal and reserve soak water. In a wet grinder or high-speed blender, grind the urad dal with about 150–200 ml of the reserved water to a smooth, light, and fluffy batter. Grind until it is aerated and slightly sticky (5–10 minutes in a wet grinder; in a blender, pulse and scrape to avoid overheating).

Grind rice

Drain the rice (and soaked poha if used). Grind the rice with 200–300 ml of water to a slightly grainy but smooth batter — smoother than coarse semolina but with a little body. Combine rice and urad batters in a large bowl.

Ferment

Mix combined batter well by folding; the consistency should be thick but pourable (similar to pancake batter). Add 1 tsp salt now or after fermentation. Cover the bowl and ferment in a warm place for 8–12 hours (6–10 hours in warm climates) until doubled in volume and slightly sour. If short on time, you may use a ready-made dosa/idli batter (approximately 3 cups batter total) and proceed to toppings.

Prepare vegetables

Meanwhile, finely chop 1/2 cup onion, 1/2 cup tomato (seeded), 1 tsp green chilies, 2 tbsp cilantro, 1/4 cup grated carrot and slice curry leaves if using. Toss them together with 1/4 tsp salt and set aside so they release a little moisture but remain crisp.

Adjust batter

After fermentation, stir the batter gently. If it's very thick, thin to a pourable but slightly thick consistency by adding water 1–2 tbsp at a time. The batter should hold shape when spooned on the pan but spread slightly under its own weight.

Heat pan

Heat a heavy nonstick or cast-iron skillet over medium heat until hot. Drizzle a few drops of water — it should sizzle and evaporate quickly. Reduce heat slightly to medium–low to cook uttapam evenly without burning.

Make uttapams

Lightly oil the skillet. Pour a ladleful (about 1/3 to 1/2 cup) of batter onto the pan and spread gently into a 5–6 inch thick pancake using the back of the ladle — keep it thicker than dosa (about 1/4 to 1/3 inch). Immediately sprinkle 2–3 tbsp of the prepared topping evenly over the batter and press gently with the back of a spatula so toppings adhere.

Cover and cook

Drizzle 1/2 tsp oil or ghee around the edges and a few drops on top. Cover the pan with a lid and cook for 3–5 minutes until the bottom is golden brown and the top has set and looks cooked through.

Flip and finish

Carefully flip the uttapam and cook the second side uncovered for 1–2 minutes to lightly brown and crisp the edges. If you prefer a well-cooked center, roast the flipped uttapam for another 1–2 minutes on low heat. Remove to a plate and repeat with remaining batter, re-oiling the pan between uttapams.

Prepare tempering

To add a finishing tempering, heat 2 tbs oil or ghee in a small pan over medium heat. Add 1/2 tsp mustard seeds and let them pop, then add 1/2 tsp urad dal and fry until golden. Add a pinch of asafoetida and turn off heat.

Finish uttapam

Spoon the hot tempering over a stack of cooked uttapams or lightly brush the tops with the flavored oil for extra aroma and flavor.

Serve hot with coconut chutney, sambar, or tomato chutney and a side of ghee or butter if desired.