Ingredients:
1 cup urad dal ( Black Lentil husked)
4 cups idli rice ( or any Broken rice)
1tbsp fenugreek seeds
Pinch of salt
1 cup chopped vegetables of your choice (Cabbage, Cauliflower, onion, capsicum, carrots etc,)
2 Green chilli chopped
2 Tbsp. chopped coriander
Cooking oil or clarified butter for frying uttapams
Method for preparing batter:
Soak fenugreek seeds, urad dal and idli rice separately in lots of water for minimum 4 hrs. Soaked black lentil should be washed thoroughly.
Grinding:
Grind the soaked fenugreek seeds, grind black lentil (urad dal) by adding water little by little. This lets the dal to fluff up well. The dal should fluffy and fill the mixer grinder. Transfer the dal mixture in a bowl. Keep aside, And last it is the turn of idli rice, grind the soaked and drained idli rice for about 30 minutes till the rice is smooth, add enough water while grinding. Transfer the batter to the lentil and fenugreek mixture and mix well. Take a bigger bowl which has enough space for the batter to expand while fermenting. Ferment the batter for overnight . Add the salt after fermentation.. Once fermented the batter should have increased in volume. mix the batter well.
Preparing Uttapam:
Heat griddle (Tawa) and coat with little oil , on low to medium heat, pour the one big spoonful of batter and spread it to a desired shape and size, but don’t spread too much. When the batter is still not done on the top, add the mix vegetables , chillies and coriander. Gently press with spatula , drizzle some oil on top and flip the uttapam carefully. Cook till your veggies get nice golden brown to dark brown colour. Serve straight from the griddle to plate with sambar and coconut chutney.
