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Uttapam
Uttapam is a popular South Indian dish that is similar to a dosa but thicker, and it is typically topped with various vegetables. Here’s a simple recipe for making uttapam at home:
Ingredients:
For the batter:
- 2 cups idli rice
- 1/2 cup urad dal (black gram)
- 1/4 cup chana dal (split chickpeas)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
For the topping:
- Finely chopped onions
- Finely chopped tomatoes
- Finely chopped green chilies
- Finely chopped coriander leaves
- Grated carrot
- Chopped bell peppers (optional)
- Oil or ghee for cooking
Instructions:
Prepare the Batter:
- Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly in water.
- Soak them in enough water for about 4-6 hours.
- Grind the soaked ingredients to a smooth batter. Add water as needed.
- Add salt to the batter and mix well.
- Allow the batter to ferment overnight or for about 8-10 hours. The batter should rise and become slightly fluffy.
Prepare the Toppings:
- Chop the onions, tomatoes, green chilies, coriander leaves, carrots, and any other vegetables you’d like to use.
Make it:
- Heat a non-stick griddle or a flat pan on medium heat.
- Grease the pan with a little oil or ghee.
- Pour a ladle full of batter onto the center of the pan and spread it in a circular motion to form a thick pancake.
- Sprinkle the chopped onions, tomatoes, green chilies, coriander leaves, grated carrot, and any other toppings of your choice on the uttapam.
- Spoon a small amount of oil or ghee over the vegetables and the uttapam’s edges.
- Cook until the edges start to turn golden brown, and the bottom is cooked. Flip the uttapam and cook the other side until it’s golden brown and cooked through.
Serve:
- Remove the utta-pam from the pan and serve hot with coconut chutney, sambar, or tomato chutney.
Savor the home-cooked uttapam! You are welcome to alter the toppings to suit your tastes.
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