Mix Vegetable Uttapam / Uttapam Recipe From Scratch
Indian savoury pancake recipe made with fermented rice and urad dal batter, topped with chopped veggies. It is a wholesome meal, served at any mealtime of the day either it is breakfast, lunch or dinner.
Ingredients
For making uttapam batter
- 150 gm basmati rice
- 150 gm idli rice
- 50 gm poha
- 100 gm washed whole urad dal
- 1 tsp methi dana
- 2 tbsp chana dal
Other ingredients
- 1 small sized carrot Finely chopped
- 1 green pepper Finely chopped
- 1 onion Finely chopped
- 1 Tomato Finely chopped
- 8-10 green beans Finely chopped
- 1 & ½ tsp salt
- ½ tsp red chill
- ½ tsp dhania powder
- ½ tsp jeera powder
- 2-3 tsp oil for greaseing and making of uttapam.
Instructions
Making of idli batter
- Add both type of rice, poha and methi dana in a bowl. Wash them few times with water. Then soak them for at least 4-5 hours.
- In another bowl add urad dal and chana dal, wash them and soak them for atleast 4-5 hours.
- After 4-5 hours, remove extra water and transfer them into a mixer grinder and grind them separately in to a fine paste. Add water if required.
- Now in a bowl add both dal paste and rice paste and mix nicely for 2-3 minutes. Cover it and put it aside for 6-8 hours for fermentation.
- Once, it is well fermented, divide the dough into two bowls. Keep the one bowl in the refrigerator for later use.
Making of uttapam
- In onother bowl, add ¾ tsp salt, ½ tsp red chilli powder, ½ tsp dhania powder and ½ tsp jeera powder. Mix well and put it aside. Add 3-4 tbsp water to adjust the consistency. It should be of pouring consistency.
- Meanwhile finely chop onion, beans, carrot, tomato and green pepper and put them aside.
- Now heat an iron griddle, drop few drops of oil and spread it with a tissue. Then rub a raw onion piece on the griddle. Now Pour 2 small ladles of batter, spread it into a thick circle shape. Sprinkle chopped veggies over it and press lightly. Drop few drop of oil around it.
- Once, the corner starts drying, flip it to the other side and cook it for 1-2 minutes . Then transfer to a serving plate. Serve warm with coconut chutney, Mint chutney or sambhar.
Notes
- While grinding dal and rice mixture add cold water.
- To make soft and spongy uttapam, rice and dal batter should be well fermented.
- Chop vegetables to fine pieces and do not add any salt to them otherwise, they start releasing water and make the uttapam soggy.
- Use cast iron griddle for best results.
- The batter of uttapam should be thicker than the dosa batter but of pourable consistency.
- If the batter was refrigerated, leave it at room temperature for about 45 minutes to one hour or add a little hot water if you want to make uttapam immediately.