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Flat Rice Bread from Southern India: Uttapam

Flat Rice Bread from Southern India: Uttapam created by Rita1652

Recipe adapted from Meena Pathak, Flavors of India: Authentic Indian Recipes as seen on Sara's Secrets. Found on Food Network, posting for ZWT.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
  • Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
  • Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
  • Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
  • Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
  • Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
  • Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
  • Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
  • Sambhar (South Indian Lentil Curry):

  • Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
  • Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
  • Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
  • When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
  • Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
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RECIPE MADE WITH LOVE BY

@AZPARZYCH
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@AZPARZYCH
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"Recipe adapted from Meena Pathak, Flavors of India: Authentic Indian Recipes as seen on Sara's Secrets. Found on Food Network, posting for ZWT."
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  1. Rita1652
    Flat Rice Bread from Southern India: Uttapam Created by Rita1652
    Reply
  2. Rita1652
    Excellent! I did have to play with the frying. Do make sure to heat the pan first then a good amount of ghee then place the the batter. Very similar to potato pancakes with a kick. I did let ferment overnight. I`m learning to like curry leaves. But doing it slowly 1 leaf at a time. Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste
    Reply
  3. AZPARZYCH
    Recipe adapted from Meena Pathak, Flavors of India: Authentic Indian Recipes as seen on Sara's Secrets. Found on Food Network, posting for ZWT.
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