After our dosa-making lesson with chef Dhiraj at Grande Bay Resort in Mamallapuram, he looked at all the batter his talented team had produced and with a sparkle in his eye, started to flex his creative chef brain. Pretty soon we were flipping these Utappams and fortunately for Pauli-Ann and I, this thicker version of a dosa, was much easier to contend with. Note the dab of ghee placed deliciously to the centre for added flavour. Eat them with sambhar at breakfast, as a snack or even as an accompaniment with dinner.
Utappam – pancakes topped with vegetables Recipe
10 - 15 minutes
30 minutes plus fermentation
½ kilogram of short grain parboiled rice
15 grams chana dal
125 grams urad dal (whole but skinned)
5 grams fenugreek seeds
Salt to taste
Sunflower as needed to grease the griddle
1 – 2 cups sliced shallots
2 green chilies, chopped in rings
Ghee as needed
- Soak the rice and chana dal together with enough water to cover for about 4 hours.
- Soak the urad dal and fenugreek seeds with enough water to cover in a different bowl for the same time.
- Drain and then process the rice and chana dal with a little water until they form a fine paste (there should be no grit if you pick up a bit of the batter and feel it between your fingers).
- Drain and process the urad dal and fenugreek until very fine (it will be thicker).
- Mix the two batches together and add salt to taste.
- Cover with a cloth and leave to ferment in a warm place (25-35℃) for a few hours in South India (or overnight in colder climates like Canada).
- Heat a griddle or tava and add oil, coating the circumference of the surface.
- Take a ladle full of batter, pour it in the centre and let it spread in as a thick pancake.
- Sprinkle the top with the slices onions and chilies.
- Drizzle a little ghee or oil around the edges to help it crisp up.
- Cook until the surface is covered with bubbles, flip and cook the other side until brown. Finish with a dab of ghee to the centre if desired.
- Serve with sambar of chutney.
Thanks for trying this facesplacesandplates.com recipe.