Mixed Vegetable Uttapam

Ingredients

• 1 cup rice, uncooked
• ¼ cup urad dal (split black gram), uncooked
• ¼ tsp fenugreek seeds
• 1 tsp salt
• 1.5 cups water
• 1 whole onion, medium
• 1 whole tomato, medium
• ½ whole bell pepper (red or green)
• 1 whole carrot, medium
• 1 whole green chili, finely minced
• 2 tbsp olive oil or coconut oil
• ½ tsp cumin seeds

Instructions

1. 1

   Rinse rice and urad dal separately under cool water until the water runs clear.

2. 2

   Soak rice, urad dal, and fenugreek seeds together in water for at least 4 hours or overnight.

3. 3

   Drain soaked rice and dal. Grind with 1.5 cups fresh water and salt to a smooth, thick batter using a wet grinder or blender, working in batches.

4. 4

   Transfer batter to a bowl. Let it rest at room temperature for 30 minutes—it should be thick and pourable, not watery.

5. 5

   Dice onion, tomato, and bell pepper into 1/4-inch pieces. Peel carrot and cut into thin 1/4-inch sticks.

6. 6

   Heat oil in a skillet over medium-high. Add cumin seeds and let them sizzle for 10 seconds until fragrant.

7. 7

   Add diced onion and carrot. Sauté for 3–4 minutes until onion becomes translucent and carrot softens slightly.

8. 8

   Add bell pepper, tomato, and green chili. Stir and cook for 2 minutes until tomato begins to break down.

9. 9

   Remove from heat. Set vegetable mixture aside on a plate.

10. 10

    Wipe out the skillet. Lightly oil a non-stick or cast iron skillet and heat over medium until a drop of water sizzles on contact.

11. 11

    Pour 1/3 cup batter onto the skillet in a circular motion, spreading it into a 6-7 inch round pancake, about 1/4-inch thick.

12. 12

    Cook for 2 minutes until the bottom sets and turns light golden. Do not move the uttapam.

13. 13

    Spoon 2–3 tablespoons cooked vegetable mixture evenly over the top and gently press it in.

14. 14

    Continue cooking for another 2–3 minutes until the edges curl up, the bottom is crispy and golden brown, and edges look light pink.

15. 15

    Slide onto a plate. Repeat with remaining batter and vegetable topping to make 4 uttapam total.

16. 16

    Serve warm with coconut chutney and sambar on the side.

Tools you’ll need

• wet grinder or food processor
• mixing bowl
• 12-inch non-stick or cast iron skillet
• cutting board
• chef's knife
• wooden spoon
• measuring cups and spoons
• spatula

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