Uttapam with Ginger Chutney

Instructions

1. 1

   Soak Rice and Lentils

   • Rinse the idli rice and urad dal separately under cool running water until the water runs clear. This removes any dust and excess starch.
   • In a large bowl, combine the rinsed rice and methi seeds. Add enough water to cover them by at least 2 inches.
   • In a separate medium bowl, add the rinsed urad dal and cover with water.
   • Let both bowls soak for at least 5-6 hours or overnight.
2. 2

   Grind the Batter

   • About 30 minutes before grinding, rinse the poha and soak it in 1/2 cup of water until soft.
   • Drain the soaking water from the urad dal. Transfer the dal to a wet grinder or high-speed blender. Grind to a very smooth, light, and fluffy paste, adding about 3/4 to 1 cup of cold water gradually as you grind.
   • Transfer the ground dal batter to a large, non-reactive container (like steel or glass) that is big enough for the batter to double in volume.
   • Next, drain the water from the rice. Add the rice and the soaked poha (along with its soaking water) to the same grinder. Grind to a fine, slightly coarse texture, similar to fine semolina (rava). Add water as needed, about 3/4 cup.
   • Pour the rice batter into the container with the dal batter. Mix them together thoroughly with your clean hands for 1-2 minutes. The warmth from your hands helps initiate the fermentation process.
3. 3

   Ferment the Batter

   • Cover the container with a lid, but do not seal it tightly to allow gases to escape. Place it in a warm, draft-free place for 8 to 12 hours.
   • The batter is perfectly fermented when it has risen, looks bubbly and porous, and has a pleasant, slightly sour aroma. Fermentation time will vary depending on the ambient temperature.
4. 4

   Prepare Toppings and Final Batter

   • Once fermented, add the sea salt to the batter and stir gently. Be careful not to overmix, as this will deflate the air pockets.
   • The batter should have a thick, yet pourable consistency. If it's too thick, add a tablespoon or two of water.
   • In a separate bowl, combine the finely chopped red onion, tomato, green chilies, and coriander leaves. This will be your topping mixture.
5. 5

   Cook the Uttapams

   • Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel or half an onion.
   • Reduce the heat to medium-low. Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa. Do not spread it too thin; gently nudge it into a circle about 5-6 inches in diameter.
   • Immediately sprinkle a generous amount of the vegetable topping mix over the surface. Using a flat spatula, gently press the toppings into the wet batter.
   • Drizzle about 1/2 to 1 teaspoon of sesame oil around the edges and a little on top.
   • Cover with a lid and cook for 2-3 minutes, or until the top surface looks cooked and the bottom is golden brown and crisp.
   • Flip the uttapam carefully and cook the other side for 1-2 minutes until the vegetables are slightly browned and tender.
   • Serve hot immediately with coconut chutney, tomato chutney, or sambar.