Uttapam

Ingredients

• 2 cups (360 gm) parboiled rice 
• 1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad) 
• 1/2 tsp fenugreek seeds 
• 2 tsp salt 
• An iron griddle or tawa 
• Oil to smear the pan for cooking the uttapam

Method

Soak rice, daal and methi in water for 5-6 hours. 

Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours. 

Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it. 

It will spread a little. When the edges start browning a bit, pour a trail of oil around it. 

Turn it over and let it brown on the other side too. 

For an onion uttapam:

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies. 

Key Ingredients: rice, bengal gram (split), fenugreek seeds, salt, vegetable oil

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