It’s 2023, and if you’re looking for a delicious, easy-to-make uttapam recipe, look no further! Journalist Lily Morgan has shared her own tasty recipe with us, and we’re excited to share it with you. Uttapams are a type of savory pancake made with a fermented batter of rice and black lentils. It’s an incredibly popular dish in Southern India, and is often served with sambar and chutney.
To make uttapam, you’ll need the following ingredients:
- 1 cup long-grain white rice
- 1/2 cup black lentils (urad dal)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup ghee or vegetable oil, for frying
Making uttapam is easy! Here’s how to do it:
- In a medium bowl, combine the rice and lentils and add enough water to cover them. Cover the bowl and let it sit overnight at room temperature.
- The next day, drain the rice and lentils and grind them in a food processor until they form a paste.
- Transfer the paste to a large bowl and add the baking soda, sugar, salt, pepper, cumin, onion, bell pepper, and cilantro. Mix well.
- Heat a large skillet over medium-high heat and add enough ghee or oil to cover the bottom of the skillet. When the oil is hot, drop spoonfuls of the batter onto the skillet and spread them into thin pancakes.
- Cook for about 2 minutes on each side, or until golden brown. Serve hot with sambar and chutney.
Uttapam is a healthy, nutrient-rich dish. Here’s the nutritional breakdown per serving (one uttapam):
Uttapam is delicious on its own, but you can also serve it with a variety of accompaniments. Try it with sambar, coconut chutney, or tomato chutney. For a more filling meal, serve it with a side of steamed basmati rice and curried vegetables.
Tips and Tricks
To make the perfect uttapam, here are a few tips and tricks from Journalist Lily Morgan:
- Make sure the batter is not too thick or too thin. It should have the consistency of pancake batter.
- When spreading the batter in the skillet, use the back of a spoon to make sure it’s evenly spread.
- Cook the uttapam over medium heat so that it cooks evenly and doesn’t burn.
- If you want extra flavor, add a pinch of asafoetida (hing) to the batter.
- For a spicy kick, add a teaspoon of finely chopped green chili to the batter.
If you’re looking for a delicious, authentic uttapam recipe, then you’ve come to the right place. Journalist Lily Morgan’s recipe is easy to follow and yields delicious results. So, what are you waiting for? Get cooking! As the great Indian poet Rabindranath Tagore once said, “The fragrance of the earth is like a flower that is blooming.” We can think of no better way to enjoy the fragrance of the earth than with a plate of delicious uttapam.