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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Recipe Information
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
Instructions
1. Rinse the idli rice thoroughly under running water until the water runs clear. Similarly, rinse the urad dal and fenugreek seeds.
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.
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.
4. Grind the soaked idli rice separately into a slightly coarse batter, adding water as needed.
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.
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.
7. Heat a non-stick or cast-iron skillet over medium heat. Lightly grease the skillet with a few drops of vegetable oil.
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.
9. Sprinkle a small handful of chopped onion, tomato, green chili, and cilantro evenly over the top of the batter.
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.
11. Flip the uttapam carefully and cook the other side for another 1-2 minutes, until fully cooked through.
12. Remove the uttapam from the skillet and repeat with the remaining batter.
13. Serve hot uttapams with coconut chutney, sambar, or a side of your choice.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 13.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
