Now that I have taken an initial dive at writing this cooking blog, I am on a roll. Today I am going to provide a recipe of my favorite south Indian breakfast item: Uttappam. This is predominantly a breakfast item made in the four south Indian states of Andhra Pradesh, Karnataka, Tamil Nadu and Kerala. Each state has it’s own unique flavor to it. Further different batter combination can be used to make it.
Not sure if this is the traditional way to make it. But this is how I make it. It’s fast, easy and healthy to boot!
1 cup urad dal (dehusked split black gram)
2-3 cups idli rava (granualated rice)
Some frozen peas
Chopped jalapeno (optional)
Soak the urad dal in some water for 6-8 hrs. In a separate bowl soak the idli rava for the same time. I tend to use 2 cups of idli rava for 1 cup of urad dal. But some people tend to use 2 1/2 or even 3 cups of rava for 1 cup of urad dal. Once the soak urad dal is ready, rinse it and put it in a wet grinder to make smooth batter. Do not use too much water, just enough to blend it into a thick batter. Transfer the batter to a large bowl. Lightly squeeze water from the idli rava and toss it into the batter in handfuls. Add a teaspoon of salt and mix well. Set aside. To allow the batter to set, keep it aside for at least 6-8 hrs or leave it outside overnight. To prevent the batter from getting too sour, do not leave outside for more than 24 hrs. Note that these ingredients are easily available in your local Indian grocery store. At some stores you might even be able to pick up ready to cook batter.
To make an uttapam take about 3 table spoons of the batter in a small bowl. Mix in the chopped onion, tomato, cilantro, jalapeno(optional) and some peas. Mix well and add some water to achieve good consistency batter that you can easily pour in a pan (similar to a pancake). Place a wide pan on the stove on low to medium heat. Add 1-2 table spoons of oil and glaze the whole pan with some grease. Spread out the batter on the pan. Adjust pan size and amount of batter to make a round 8-9 in diameter uttapam. Sprinkle some crushed pepper if desired. Cover with a lid and cook on low flame for 5-10 minutes until lightly golden. Flip the uttapam carefully and cook the other side likewise till lightly golden. Can add another tablespoon of oil if desired.
Serve hot by itself or with coconut chutney or tomato chutney or sambhar or a combination of one or all. My favorite is to actually use a sweet and sour ginger chutney. All recipes forthcoming for these and other delicious fare soon.
Left over batter can be refrigerated and used for up to a week. Any combination of vegetables can be used. I like to sometimes cut carrots into thin circles and decorate my uttappam like a pizza. So improvise and throw in your favorite veges while you experiment with it. But most of all enjoy!
Stay tuned for another recipe tomorrow: for another healthy, tasty breakfast item with the same batter.