Vegetable Utappam Recipe

Soak

Rinse rice until water runs clear. In a bowl, combine rice, urad dal and fenugreek seeds. Rinse the poha and add on top (if using). Cover with 500 ml water and soak for 4–6 hours at room temperature.

Grind batter

Drain soaking water. In a wet-grinder or high-speed blender, add the soaked rice mixture and grind with about 250–300 ml fresh water in small increments to a slightly coarse, smooth batter (should be thicker than dosa batter but pourable). Transfer to a bowl. Separately grind urad dal (if not ground together) to a smooth, airy paste and fold into rice batter. Add salt, mix well, cover and ferment in a warm place for 8–12 hours until doubled and bubbly. Total batter volume should be about 2–2.5 cups after fermentation. If batter looks too thick for spreading, loosen with a few tablespoons of water when using.

Prepare vegetable topping mix

Combine chopped onion, tomato, green chilies, grated carrot, capsicum and chopped cilantro in a bowl. Keep ready.

Make utappams

Heat a heavy non-stick or cast-iron griddle on medium heat. Once hot, reduce to medium-low and grease lightly with oil. Pour a ladleful (about 1/3 cup) of fermented batter onto the griddle and gently spread slightly to a 4–5 inch thick pancake — do not spread too thin. Sprinkle 2–3 tbsp of the vegetable topping evenly over the batter and press gently with the back of the ladle so the vegetables adhere. Drizzle 1/2 tsp oil around the edges and a little on top. Cover with a lid and cook for 2–3 minutes until the underside is golden and cooked through. Flip carefully and cook the other side for 1–2 minutes (or until light golden), pressing lightly and adding a little oil if needed. Repeat to make 6–8 utappams. Maintain medium-low heat so vegetables soften but batter cooks through. Serve hot.

Cook dal

Rinse toor dal until water runs clear. In a pressure cooker or pot, combine toor dal, turmeric and 350–400 ml water. Cook until dal is soft and mashable (2–3 whistles in a pressure cooker or 20–25 minutes simmering). Mash lightly and keep aside.

Cook vegetables & tamarind

In a saucepan, add the chopped mixed vegetables, tamarind pulp, sambar powder, salt and 300–350 ml water. Bring to a boil and simmer until vegetables are tender (10–12 minutes).

Combine & simmer

Add the mashed dal to the saucepan with vegetables. Adjust consistency to medium (add water to reach desired thickness) and simmer for 5–7 minutes so flavors meld. Taste and adjust salt and tamarind.

Temper

In a small pan, heat 1 tbs oil, add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida; fry briefly. Pour this tempering into the simmering sambar and stir. Turn off heat and keep covered for 5 minutes before serving.

Grind chutney

In a blender, combine grated coconut, roasted chana dal, green chili, ginger, salt and about 60 ml water. Grind to a smooth or slightly coarse paste using short pulses. Adjust water for desired consistency. Transfer to a serving bowl.

Tempering for chutney

Heat 1 tsp oil in a small pan, add mustard seeds and let them pop. Add urad dal and fry until golden, then add dry red chili and curry leaves and fry for a few seconds. Pour this tempering over the chutney and mix. Serve at room temperature.