A thick, savory pancake made from fermented rice and urad dal batter, studded with onion, tomato and green chili, cooked in Tamil Nadu and Karnataka kitchens for breakfast.
Soak rice and dal
Rinse the rice and urad dal, then soak them together with the fenugreek seeds in water for six hours.
360 minGrind and ferment
Grind to a thick, smooth batter, add salt, and leave to ferment in a warm place for eight hours until risen and bubbly.
480 minSpread the batter
Pour a thick ladle of batter onto a hot, oiled griddle and spread it into a small, thick round, thicker than a plain dosa.
Top and cook covered
Sprinkle onion, tomato, green chili and coriander over the top, drizzle oil around the edges, cover, and cook until the base turns golden.
4 minFlip and finish
Flip the uttapam over and cook the other side until lightly browned.
2 minServe
Slide it off the griddle and serve hot with coconut chutney and sambar.
No reviews yet — be the first to cook it.