Entree: India – Interior Karnataka – ಉಟ್ತಪಂ ➤ Uttapam (Thick savory fermented rice and lentil pancake topped with vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 40 min

Ingredients

- 2 cups (400 g) parboiled rice (idli/dosa rice)
- 1/2 cup (100 g) split urad dal (skinned black gram)
- 1 tsp (2 g) fenugreek seeds (methi)
- 3–4 cups (720–960 ml) water for soaking and grinding as needed
- 1 tsp (6 g) salt, or to taste (added after fermentation)
- 3 tbsp (45 ml) vegetable oil or ghee for cooking
- 1 medium onion, thinly sliced (about 4 oz / 115 g)
- 1 medium tomato, finely chopped (about 5 oz / 150 g)
- 2 green chilies, finely chopped (about 6 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- Optional: 6–8 curry leaves, chopped

Instructions

1. Rinse the rice and urad dal separately until water runs clear. Soak rice with fenugreek seeds together in a bowl with enough water to cover for 4–6 hours. Soak urad dal separately for 4–6 hours.
2. Drain rice and dal. Grind the urad dal with a little water to a smooth, airy batter, then grind the rice to a slightly coarse, smooth batter. Mix both batters together in a large bowl to a pourable but thick consistency, adding water sparingly. The batter should be slightly thicker than dosa batter.
3. Cover the bowl and ferment in a warm place for 8–12 hours or until the batter has risen and is slightly tangy. After fermentation, gently stir in 1 tsp salt and adjust consistency with a little water if needed.
4. Prepare toppings by mixing sliced onion, chopped tomato, green chilies, cilantro, and curry leaves if using.
5. Heat a heavy nonstick or cast-iron skillet over medium heat and brush lightly with oil. Pour a ladleful (about 1/3–1/2 cup / 80–120 ml) of batter onto the skillet and gently spread to form a thick pancake about 1/4–1/2 inch (6–12 mm) thick.
6. Quickly scatter a few tablespoons of the onion-tomato topping evenly over the batter and press lightly so it adheres. Drizzle a little oil around the edges and on top. Cook over medium heat until the underside is golden and the top begins to set, 3–4 minutes.
7. Flip the uttapam carefully and cook the other side 1–2 minutes until cooked through and edges are crisp. Repeat with remaining batter and toppings.
8. Serve hot with coconut chutney, sambar, or a simple tomato chutney.