It's basically a savory pancake with veggies mixed in. It's made with the same aata/batter as you would used for dosa and idli. You can eat this plain, with some achar, with sambhar, or with a variety of chutneys, like coconut chutney. It's great for brunch or lunch!
Ingredients:
1 cup of uncooked white rice
1/2 cup of urud daal/maash ki daal/the white dusty looking daal
(basically, the ratio of rice to daal should be 2:1)
1 tsp salt
you can use any veggies you like. Here are the most popular in uttapam:
finely sliced green chillies
finely diced tomato
finely chopped cilantro
shredded carrot
green peas
finely chopped onion
So, the thing with this stuff is, you gotta plan in advance.
First, you must soak the rice and daal separately for at least 6 hours or overnight. I'm not exactly sure why they must be soaked separately, but apparently it's crucial.
After thoroughly soaking, blend the rice and daal together into a smooth paste. Add only enough water to let it blend smoothly. It should be a thick batter. Like pancake batter! NOW that you've bended the stuff, you must let it sit at room temperature for another few hours or overnight. The best place to keep this is in the oven (while it's off!). This process is to ferment the batter. Sounds gross (the hubbz reaction was "ew I don't want fermented uttapam"), but this is also crucial.
Okay, you'll know when the batter is ready when it's become kind of fluffy and airy when you mix it. IT'S FINALLY READY! Now you can throw in the salt and veggies.
Rub some oil on a heated frying pan at medium-high heat. With a ladle, pour some of the batter into the frying pan and push it out so it forms a pancake. Let it cook for a couple minutes. Drizzle some oil all over the edges and over the uttapam, then carefully flip it. Cook for another couple minutes. The uttapam should be a nice toasty golden brown on both sides. And you're done!
I need to learn how to make sambhar and when I do, I'll post the recipe to accompany uttapam!
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