Uttapam Recipe
Uttapam is a popular south indian meal prepared with a rice and split black gram batter, usually cooked on a pan. Filled with a topping of tomatoes and onions, the uttapam is quite filling and savory. This uttapam recipe can be cooked in the oven and is best served with sambhar daal and coconut chutney.
Ingredients
50 gms. split black gram
150 gms. parboiled rice
1/2 tsp. Salt
For the toppings
100 gms. onions (finely chopped)
100 gms. tomatoes (finely chopped)
4-6 green chillies (finely chopped)
1" piece ginger (finely chopped)
2 tsp. coriander leaveslfinely chopped)
1/2 tsp. cumin seeds
Oil for brushing
Directions
Wash and soak the rice and dal, separately, for 6-8 hours or overnight.
Grind the dal to a fine paste and rice to a coarse paste, using as much water as required.
Mix in salt.
Mixwell and allow to ferment for 6-8 hours.
Preheat the oven on 'convection' at 250°C, with the lightly greased metal tray, placed on the high rack.
Pour spoon fulls of batter, on the lightly greased metal tray, sprinkle with onions, tomatoes, ginger, green chillies, coriander leaves and cumin seeds.
Cook at 250°C for 7.00 minutes.
Flip the uttapam over and cook at 250°C for 4.00 minutes.
Grind the dal to a fine paste and rice to a coarse paste, using as much water as required.
Mix in salt.
Mixwell and allow to ferment for 6-8 hours.
Preheat the oven on 'convection' at 250°C, with the lightly greased metal tray, placed on the high rack.
Pour spoon fulls of batter, on the lightly greased metal tray, sprinkle with onions, tomatoes, ginger, green chillies, coriander leaves and cumin seeds.
Cook at 250°C for 7.00 minutes.
Flip the uttapam over and cook at 250°C for 4.00 minutes.
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