Flat Rice Bread from Southern India Uttapam
Uttapam, a beloved flat rice bread from Southern India, is a deliciously savory treat that combines the lightness of fermented rice and urad dal batter with the bold flavors of fresh vegetables and herbs. This recipe creates a golden, pancake-like dish topped with finely chopped onions, tomatoes, green chili, and cilantro, offering a delightful medley of textures and aromas. The batter, enriched with a hint of fenugreek seeds, undergoes a slow fermentation process to achieve its signature tanginess and airy texture. Perfect for breakfast, brunch, or a quick snack, uttapam pairs beautifully with coconut chutney or hearty sambar. This traditional South Indian recipe is not just flavorful but also naturally gluten-free, making it a wholesome and versatile addition to your culinary repertoire.
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Ingredients
- 1.5 cups Idli rice (parboiled rice)
- 0.5 cups Urad dal (split black gram)
- 1 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 1 small (finely chopped) Onion
- 1 small (finely chopped) Tomato
- 1 small (finely chopped) Green chili
- 2 tablespoons (chopped) Fresh cilantro (coriander leaves)
- 2 tablespoons (for cooking) Vegetable oil
- 1.5 cups or as needed Water
Directions
Step 1
1. Rinse the idli rice thoroughly under running water until the water runs clear. Similarly, rinse the urad dal and fenugreek seeds.
Step 2
2. Soak the idli rice in water in one bowl. In a separate bowl, soak the urad dal and fenugreek seeds together. Let them soak for 4-6 hours.
Step 3
3. After soaking, drain the water and grind the urad dal and fenugreek seeds into a smooth, fluffy batter using a blender or wet grinder, adding water as needed.
Step 4
4. Grind the soaked idli rice separately into a slightly coarse batter, adding water as needed.
Step 5
5. Combine the rice batter and urad dal batter in a large mixing bowl. Add 1 teaspoon of salt and mix well. Cover and leave the batter to ferment in a warm place for 8-12 hours, or until the batter doubles in volume.
Step 6
6. Once the batter is fermented, lightly stir it to mix. Adjust the consistency by adding a small amount of water if it's too thick; the batter should be of pancake-batter consistency.
Step 7
7. Heat a non-stick or cast-iron skillet over medium heat. Lightly grease the skillet with a few drops of vegetable oil.
Step 8
8. Pour a ladleful of batter onto the skillet and gently spread it into a circle about 6-7 inches in diameter, similar to a thick pancake.
Step 9
9. Sprinkle a small handful of chopped onion, tomato, green chili, and cilantro evenly over the top of the batter.
Step 10
10. Drizzle a few drops of vegetable oil around the edges of the uttapam. Cook for 2-3 minutes or until the underside is golden brown.
Step 11
11. Flip the uttapam carefully and cook the other side for another 1-2 minutes, until fully cooked through.
Step 12
12. Remove the uttapam from the skillet and repeat with the remaining batter.
Step 13
13. Serve hot uttapams with coconut chutney, sambar, or a side of your choice.
Nutrition Facts
| Serving size | (1009.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1056.0 |
| Total Fat 29.3g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3289.2mg | 0% |
| Total Carbohydrate 166.2g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 13.5g | |
| Protein 35.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 235.1mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1499.4mg | 0% |
Source of Calories