Vegetable Egg Uttapam

Instructions

1. 1

   Prepare the Batter (Soaking & Grinding)

   • Rinse the idli rice and urad dal separately under running water until the water runs clear. Place them in two separate bowls.
   • Add the fenugreek seeds to the bowl with the urad dal.
   • Cover both with ample fresh water and let them soak for at least 6 hours or overnight.
   • After soaking, drain the urad dal and fenugreek seeds. Grind them in a high-speed blender or wet grinder, adding small amounts of cold water gradually, until you have a very smooth, light, and fluffy batter. Transfer to a large bowl.
   • Next, drain the rice and grind it to a slightly coarse, semolina-like texture, adding water as needed. Do not make it perfectly smooth.
   • Combine the ground rice with the urad dal batter in the large bowl. Add salt and mix thoroughly with your clean hands for a minute. The warmth from your hands helps initiate fermentation.
2. 2

   Ferment the Batter

   • Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot for 8 to 12 hours, or until the batter has doubled in volume, looks bubbly, and has a pleasant sour aroma.
   • Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets. The batter is now ready.
3. 3

   Prepare the Toppings

   • In a small mixing bowl, combine the finely chopped red onion, deseeded tomato, green chili, and fresh coriander leaves. Mix well and set aside.
4. 4

   Cook the Vegetable Egg Uttapam

   • Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Once hot, reduce the heat to low-medium. Lightly grease the surface with about 1/2 teaspoon of oil.
   • Pour a large ladleful of batter (about 1/2 cup) onto the center of the tawa. Gently spread it in a circular motion to form a thick pancake, about 6-7 inches in diameter. Do not spread it thin like a dosa.
   • Immediately sprinkle a generous amount (about 2-3 tablespoons) of the prepared vegetable mixture evenly over the batter.
   • Gently crack one egg into the center of the uttapam. You can leave the yolk whole or gently break it with a fork and spread it slightly over the vegetables.
   • Sprinkle a pinch of salt and black pepper powder over the egg and toppings.
   • Drizzle 1 teaspoon of oil around the edges of the uttapam. Cover with a lid and cook for 2-3 minutes on low-medium heat, until the base is golden brown and the egg is about 70% set.
   • Carefully slide a wide spatula underneath and flip the uttapam. Cook for another 1-2 minutes on the other side, until the egg is fully cooked and the vegetables are lightly caramelized.
   • Slide the uttapam onto a plate. Repeat the process with the remaining batter and toppings to make 4 uttapams.
5. 5

   Serve

   • Serve the Vegetable Egg Uttapam hot, straight from the tawa, with your choice of coconut chutney, tomato chutney, or sambar.