INGREDIENTS
Uttapam
Serving - 1
INGREDIENTS
Rice - 200 grams
Fenugreek seeds - 1/2 teaspoon
Split black gram - 100 grams
Yellow lentils - 150 grams
Salt - 1 tablespoon
Tomato - to taste
Onions - to taste
Green chili - to taste
PREPARATION
Soaking
1. Soak 200 grams rice, 1/2 teaspoon fenugreek seeds in water for 5 hours.
2. Soak 100 grams split black gram in water for 5 hours.
3. Soak 150 grams yellow lentils in water for 5 hours.
Grinding
1. Take a mixture. Add 200 grams rice, 1/2 teaspoon fenugreek seeds and blend in mixer to make batter.
2. Take another mixture. Add 100 grams split black gram and blend in mixer to make batter.
3. Again take a mixer. Add 150 grams yellow lentils and blend in mixer to make batter.
4. In a mixing bowl, pour the rice batter, spit black gram batter and yellow lentils batter. Add 1 teaspoon salt and mix all the batters very well.
5. Allow the batter to ferment overnight.
Uttapam
1.Heat up a pan, gently spread the batter to a thick pancake.
2. Cook the uttapam, drizzle some oil on top and sides.
3. Sprinkle tomato, onions and green chili over top surface.
4. Cook till the base is golden, then flip and cook other side.
5. Serve uttapam with coconut chutney.