Uttapam is a type of thick pancake originating from South India, made by cooking ingredients in a batter of fermented rice and urad dal. It is typically topped with vegetables like onions, tomatoes, and green chillies, making it both nutritious and delicious.
Combine the urad dal and rice and soak in water for about 8 hours.
Drain the water and grind the soaked mixture into a smooth batter, adding water as needed.
Transfer the batter to a large bowl, cover, and allow it to ferment overnight in a warm place.
Once fermented, stir the batter well. If it's too thick, a little water can be added to adjust the consistency.
Heat a non-stick pan over medium heat.
Pour a ladleful of batter onto the hot pan, and spread slightly thick.
Sprinkle onions, tomatoes, and green chillies evenly over the batter.
Pour a teaspoon of oil around the edges of the Uttapam, and cook till the edges start lifting up.
Flip the Uttapam and cook for another 2 minutes or until the other side is golden brown.
Repeat with the remaining batter and toppings.
Serve hot with coconut chutney and sambar.
