This traditional southern Indian flat bread is prepared on a griddle and made from Basmati Rice and Ivory White Lentils. The batter must ferment for at least 4 hours to develop its signature flavor. Serve them with a spicy lentil curry for a classic southern Indian meal.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
Makes 8 servings
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1 Cup Basmati Rice
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1/2 Cup Ivory White Lentils
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3/4 Teaspoon Fine Sea Salt
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1 Teaspoon White Sugar
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1/2 Teaspoon Baking Soda
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1 Cup Peas (Fresh Or Frozen)
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1 Cup Red Onion, minced
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2 Jalapeno Chiles, minced
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1/2 Cup Fresh Cilantro, chopped
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Ghee Or Vegetable Oil, (for cooking)
Directions
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Thoroughly rinse rice and lentils separately. Place each in large bowl of fresh water and soak for 2 hours.
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Drain rice and lentils, and place in blender. Add salt, sugar and baking soda and grind mixture into paste. Add about 1/2 cup water, and continue blending to create thick batter.
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Transfer mixture to bowl, and set aside to ferment at room temperature for at least 4 to 12 hours.
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Combine peas, red onion, chiles and cilantro in bowl.
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Preheat oven to 200°F. Heat griddle or nonstick skillet over medium heat and brush with ghee or oil.
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Pour in 2 to 3 tablespoons batter and spread out with back of spoon to create circle 4 inches in diameter. Sprinkle some of pea mixture evenly on top. Cook until small bubbles appear on surface, then flip and cook other side until crisp and golden.
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Transfer cooked uttapam to baking sheet and keep warm in preheated oven while cooking remaining uttapam. Serve hot.