Vegetable Uttapam

Instructions

1. 1

   Prepare and Ferment the Batter (8-12 hours)

   • Rinse the idli rice and urad dal separately under running water until the water runs clear.
   • In a large bowl, soak the rice with enough water to cover it by at least 2 inches. In a separate bowl, soak the urad dal and fenugreek seeds together.
   • Let both bowls soak for 4 to 6 hours.
   • About 15 minutes before grinding, soak the poha in a small amount of water until it softens.
   • Drain the urad dal and fenugreek seeds. Grind them in a wet grinder or high-speed blender, adding cold water little by little, until you get a very smooth, light, and fluffy batter. Transfer to a large pot or bowl (at least double the volume of the batter).
   • Next, drain the rice and poha. Grind them together to a smooth but slightly coarse texture, similar to fine semolina (rava). Add water as needed.
   • Combine the rice batter with the urad dal batter in the large pot. Add salt and mix thoroughly with your clean hands for a minute. This helps in fermentation.
   • Cover the pot with a lid (not airtight) and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight. The batter should rise and have a slightly sour, fermented aroma.
2. 2

   Prepare the Vegetable Topping (5 minutes)

   • In a medium bowl, combine the finely chopped onion, tomato, green chilies, grated carrot, bell pepper, and cilantro.
   • Mix everything well. You can add a pinch of salt to the topping mix if desired.
3. 3

   Cook the Uttapams (35 minutes)

   • Once fermented, gently stir the batter a few times. Do not overmix, as this will deflate the air pockets. The consistency should be thick but pourable.
   • Heat a cast-iron or non-stick tawa (griddle) over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel or half an onion.
   • Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa. Do not spread it too thin; let it form a thick pancake, about 5-6 inches in diameter.
   • Immediately sprinkle a generous amount of the prepared vegetable mixture evenly over the top.
   • Gently press the toppings into the wet batter with a flat spatula so they adhere well.
   • Drizzle about 1/2 to 1 teaspoon of oil around the edges and a little on top of the uttapam.
   • Cover with a lid and cook on low-medium heat for 2-3 minutes, until the base is golden brown and the edges start to lift easily.
   • Carefully flip the uttapam and cook the other side for another 1-2 minutes, until the vegetables are lightly cooked and have golden-brown spots.
   • Remove from the tawa and repeat the process with the remaining batter and toppings.
4. 4

   Serve Hot

   • Serve the hot and fresh Vegetable Uttapams immediately.
   • They pair wonderfully with coconut chutney, tomato chutney, or a bowl of hot sambar.