South Indian Vegetable Uttapam with Spicy Sambhar
Discover the wonderful flavors of South India with this Vegetable Uttapam, a delectable flat rice bread made from a fermented batter of basmati rice and white lentils, topped generously with fresh vegetables and herbs. This healthy and versatile dish is perfect for breakfast, lunch, or dinner, offering a delightful blend of crispy textures and wholesome ingredients. Served alongside a rich and spicy Sambhar, a lentil-based curry brimming with vegetables and aromatic spices, this meal is sure to please the palate and nourish the body. Gather your loved ones and enjoy an authentic taste of Indian cuisine that is both satisfying and nourishing.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
basmati rice
1 cup (washed and soaked)
white lentils (hulled urad dal)
1/2 cup (washed and soaked)
salt
to taste
sugar
1 teaspoon
baking soda
1/2 teaspoon
chopped onion
1 cup
skinned, seeded, diced tomato
1 cup
green chili pepper (chopped)
1
chopped fresh cilantro leaves
1/2 cup
ghee or vegetable oil
as desired (for cooking)
vegetable oil
5 tablespoons
dried red chilies
3
coriander seeds
5 teaspoons
fenugreek seeds
1/2 teaspoon
grated fresh coconut
4 tablespoons
yellow lentils (toor dal)
3/4 cup (washed)
ground turmeric
1/2 teaspoon
sliced onion
1/2 cup
ground asafoetida powder
1/4 teaspoon
diced tomato
1/2 cup
diced eggplant
1 cup
tamarind pulp
3/4 ounce
curry leaves
8
mustard seeds
1/2 teaspoon
Instructions
1
Begin by washing the basmati rice and white lentils (hulled urad dal) separately in several changes of water. Once clean, soak each in a large pan of fresh water for 2 hours.
2
After soaking, drain the rice and lentils. Combine them in a blender and grind to a smooth paste, adding just enough water to achieve a thick batter consistency.
3
Incorporate salt, sugar, and baking soda into the batter, mixing well. Cover the batter and allow it to ferment at room temperature for 4 to 15 hours, until it has doubled in volume.
4
Prepare the toppings by placing chopped onions, diced tomatoes, chopped green chili, and fresh cilantro into separate bowls.
5
Preheat a griddle or nonstick pan over medium heat. Brush with a bit of ghee or vegetable oil. Pour 2 to 3 tablespoons of the fermented batter onto the pan, spreading it into a thick circle about 4 inches in diameter.
6
Distribute the toppings evenly over the surface of the batter, gently pressing them down.
7
Drizzle a little oil or ghee around the edges of the uttapam. Cook on low heat until small bubbles form on the surface, approximately 5 minutes.
8
Using a spatula, carefully flip the uttapam to cook the other side until it becomes crispy and golden brown, about 3-4 minutes. Alternatively, finish cooking under a hot broiler for 1 to 2 minutes to achieve a crispy top.
9
For the Sambhar, heat half of the oil in a separate pan. Add dried red chiles, coriander seeds, fenugreek seeds, and grated coconut, cooking for 5 to 10 minutes. Allow to cool before blending into a fine paste.
10
Rinse the yellow lentils (toor dal) and place them in a large pot with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until soft and mushy. Stir in the ground turmeric.
11
Combine the coconut paste with the cooked lentils, adding sliced onions, asafoetida powder, diced tomatoes, and diced eggplant. Cook for another 5 minutes until the vegetables are tender.
12
Mix in tamarind pulp, salt to taste, and sugar, simmering for an additional 2 minutes.
13
In a small pan, heat the remaining oil, adding mustard seeds and curry leaves. Once they sizzle and crackle, pour them over the simmering sambhar. Serve hot alongside the uttapam and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is South Indian Vegetable Uttapam?
South Indian Vegetable Uttapam is a savory flat rice bread made from a fermented batter of basmati rice and white lentils, topped with fresh vegetables and herbs.
What are the core ingredients of the Uttapam batter?
The batter is primarily made from 1 cup of basmati rice and 1/2 cup of white lentils (hulled urad dal).
How long should I soak the rice and lentils?
The basmati rice and white lentils should be washed and then soaked in fresh water for at least 2 hours.
How long does the Uttapam batter need to ferment?
The batter should be covered and allowed to ferment at room temperature for 4 to 15 hours until it has doubled in volume.
What vegetables are used as toppings for this Uttapam?
This recipe uses chopped onions, diced tomatoes, chopped green chili, and fresh cilantro as toppings.
Is Vegetable Uttapam gluten-free?
Yes, this recipe is naturally gluten-free as it is made from rice and lentils.
What is Spicy Sambhar?
Spicy Sambhar is a traditional South Indian lentil-based curry cooked with vegetables, tamarind, and a blend of aromatic spices.
Which lentils are used to make the Sambhar?
The recipe calls for 3/4 cup of yellow lentils, also known as toor dal.
How is the Sambhar spice paste made?
The spice paste is made by cooking dried red chiles, coriander seeds, fenugreek seeds, and grated coconut in oil, then blending them into a fine paste.
What gives the Sambhar its sour flavor?
The sourness in the Sambhar comes from the addition of tamarind pulp.
How do I know the Uttapam batter is ready to cook?
The batter is ready when it has fermented sufficiently to double in volume and has a thick, smooth consistency.
What size should each Uttapam be?
The batter should be spread into a thick circle approximately 4 inches in diameter.
How do you cook the toppings into the Uttapam?
Distribute the toppings evenly over the wet batter on the pan and gently press them down so they adhere to the surface.
How long does it take to cook an Uttapam?
It takes about 5 minutes on the first side on low heat, and another 3-4 minutes after flipping to make it crispy and golden brown.
What is the purpose of the tempering step in the Sambhar?
The tempering of mustard seeds and curry leaves in hot oil adds a final layer of aroma and flavor to the finished sambhar.
Can I use an oven to finish the Uttapam?
Yes, instead of flipping, you can finish the uttapam under a hot broiler for 1 to 2 minutes to achieve a crispy top.
What vegetables are included inside the Sambhar?
The Sambhar includes sliced onions, diced tomatoes, and diced eggplant.
Why is asafoetida powder used in this recipe?
Asafoetida (hing) is used in the Sambhar to enhance the savory flavor and aid in the digestion of the lentils.
What is the role of fenugreek seeds in the spice paste?
Fenugreek seeds add a subtle bitterness and a distinct traditional aroma to the Sambhar spice blend.
Can I use ghee for cooking the Uttapam?
Yes, you can use either ghee or vegetable oil to brush the pan and drizzle around the edges of the Uttapam.
How long do the yellow lentils need to simmer?
The yellow lentils should be simmered for 15-20 minutes until they become soft and mushy.
Is there sugar in the Uttapam batter?
Yes, one teaspoon of sugar is added to the batter to assist with fermentation and flavor balance.
What type of coconut is used for the Sambhar paste?
The recipe calls for 4 tablespoons of grated fresh coconut.
Can I serve Uttapam for breakfast?
Absolutely, Uttapam is a versatile dish that is perfect for breakfast, lunch, or dinner.
Should I grind the rice and lentils together?
Yes, after soaking and draining, combine them in a blender and grind them together to a smooth, thick paste.
What is 'toor dal'?
Toor dal is the Indian name for split pigeon peas, which are the yellow lentils used in this Sambhar recipe.
What spices are added to the lentils while boiling?
Ground turmeric is stirred into the lentils once they have become soft and mushy.
How many dried red chilies are needed for the Sambhar spice paste?
The recipe uses 3 dried red chilies to provide heat to the spice paste.
Is the Uttapam batter thick or thin?
The batter should have a thick consistency, similar to a pancake batter, rather than a thin crepe batter.
What is the texture of a cooked Uttapam?
A well-cooked Uttapam should be soft and thick in the center with crispy, golden-brown edges.