This recipe breaks all the rules of a “traditional” uttapam. I find it doesn’t compromise the taste and it makes it so easy to prepare
Here’s how this recipe breaks the rules:
- It’s unfermented. This makes it quicker and easier compared to the more traditional version of soaking, grinding then fermenting the batter which usually can take up to 3 days.
- The vegetables are added to the batter rather than added to the top of the uttapam during the cooking process.
- The uttapam is flipped and cooked on both sides rather than on one side.
Easy Rice Uttapam
- 1 cup Short grain rice (washed and soaked for minimum 4 hours)
- ¼ cup yoghurt+ ¼ cup yoghurt
- Strained rice water
- ¼ cup frozen peas
- 1 carrot - grated
- 1 boiled potato - grated
- ½ cup chopped coriander
- 1 sprig curry leaves, leaves plucked and chopped
- 1 tspn chilli flakes
- 1 Tbs cornflour
- 1 tspn oil+ oil to cook
- 1 tspn baking soda
- Salt to taste
- Strain rice, (reserving some of the liquid) and into a food processor. Add ¼ cup yoghurt and ¼ cupst rained, reserved rice water. Process until smooth.
- Add ¼ cup yoghurt, peas, grated carrot, grated potato, chopped coriander, chopped curry leaves, chilli flakes, cornflour, baking soda, salt and 1 teaspoon oil to ground rice mixture in the mixing bowl and mix until well combined. Add a little more soaking water if necessary to bring it to the consistency of thick pancake batter.
- Heat a crepe pan (or frying pan or gridle) on medium heat. Grease the pan and add a ladle full of mixture and spread it on the panlike a pancake. Cook for approx 3mins, until small bubbles start to appear on the surface and bottom is golden brown. Flip and cook for a further 2-3 mins until golden brown.
- Serve hot with green chutney (and or with sambhar)
Optional Vegetables: Diced onions, green chilli, capsicum, zucchini.