Uthappam

Uthappam is not only a filling snack, but can also be a good substitute for lunch or dinner. Uthappam goes very well with Indian pickles, especially mango or lemon pickle.

Ingredients

No Ingredients Qty
Measure Weight (gms) 
Cumin Seeds (Cumin, Jeera) 1/3 teaspoon 0.70 
Vegetable Oil 0.08 cup 22.92 
Baking Soda 0.17 teaspoon 0.83 
Salt   to taste 0.17 
Curry Leaves 21/2     
Green Chilis 2/3 medium   
Onions 1/3 medium   
White Rice 2/3 cup 133.33 
Split Black Gram (Urid dal, Urad dal, Minapappu) 0.17 cup 33.33
 

Method

For Batter:

Mix rice and urad dal together and wash thoroughly. Soak in sufficient amount of water for six to eight hours.
Then drain the water, add salt and grind in a processor while adding about 3 cups of water (consistency should be like that of whisked yoghurt, not too watery, but definitely not doughy).
Place batter in a deep pot, cover and leave aside in a warm place to ferment for about two days.
The batter should have risen and little bubbles will appear on the surface. (It must be well fermented).
When you are ready to cook the Uthappams, add one tsp. of soda to the batter and stir it.
If you want to leave aside some batter to cook later, only add equivalent amount of soda to the portion you are going to cook.
Cooking uthappam

Add finely chopped onions, chopped green chilies, cumin, and roughly chopped curry leaves to the batter and stir gently.
In a wide,shallow, non- stick skillet(about 5.5 inches in diameter at the base), add two tbsp. of cooking oil, heat over medium, and pour enough batter to cover the entire bottom of the skillet, to about 3/4 inch thickness.
Drizzle about 1 tbsp. of oil on top and cover with a lid. After 8 minutes, turn it upside down and cook likewise for 5 minutes on low heat.
You will know it's done when it is brown on both sides. Alternately insert a match stick to check if the batter has cooked inside.
Remove from heat.
Repeat for the remaining batter. Always serve hot.
Storage tips:

This is usually eaten immediately.

Tips:

You may also add peas, finely chopped cauliflower, boiled carrots, etc. to the batter.
Avoid adding chopped tomato.


Orginal source of the recipe - http://www.ammas.com