It’s Sunday… the day before the inauguration… if what you want is healthy here’s one for you. Although you do need plenty of prep time for this one.
This is as healthy as it gets!
My mother always made plain uttappam. It is usually about 1/4 to 1/2 inch thick or as thick or thin as you want, plain and eaten with chutney or pickle especially tomato or mango.
Traditionally the batter to make idlis used rice and black gram that were ground to paste separately and mixed together. With time this has transformed to easier steps. Nowadays it is typically made with idli rava (ground rice) or parboiled rice and split de-husked urad dal reducing the necessary prep time. You can even find ready to make batter in grocery stores or idli mixes that allow you to make instant idli or uttapam.
I decided to go all the way this time and used brown rice and whole urad dal to make batter the traditional way. Although I do like to add vegetables to my Uttapam, I decided to try the plain one this time.
1 cup whole urad dal (black gram)
1 cup brown rice
salt to taste
Soak brown rice and urad in separate bowls immersed in water for at least 8 hours or overnight. Rinse and blend whole urad dal first in the blender with some water. Don’t use too much water, only enough to blend to a smooth thick batter. Rinse and add the brown rice and continue blending until it is blended to very fine particles. Transfer to a bowl, add salt to taste, mix and set aside to ferment for at least 8-10 hours.
Make Uttapams as usual adding water as needed, plain or with your favorite vegetables. It might not look pretty but it is still tasty.
I generally blend with as little water as necessary to keep the batter thick which is necessary to make idlis and add additional water necessary to change the consistency for making Uttapams. Left over batter can be refrigerated. You can use the same batter to make idlis, uttapams, deep fried nuggets or abelskivers.