Tomato Uttapam

🛒 Ingredients

• Idli Rice (Parboiled Rice) 75 g · 274 kcal
• Urad Dal (Split Black Lentils, husked) 25 g · 87 kcal
• Fenugreek Seeds 1 g · 2 kcal
• Tomato 50 g · 9 kcal
• Onion 38 g · 15 kcal
• Green Chili 4 g · 2 kcal
• Ginger 3 g · 2 kcal
• Fresh Coriander (Cilantro) 3 g · 1 kcal
• Curry Leaves 1 g · 1 kcal
• Vegetable Oil 15 g · 135 kcal

👨‍🍳 Instructions

1. Rinse Idli rice, urad dal, and fenugreek seeds separately. Soak the rice in water for 4-6 hours, and the urad dal with fenugreek seeds in a separate bowl for the same duration.
2. Drain the soaked urad dal and fenugreek seeds, then grind them into a smooth, fluffy batter, adding minimal water as needed.
3. Drain the soaked rice and grind it into a slightly coarse batter; combine this with the dal batter and mix thoroughly by hand or spatula.
4. Add salt to the combined batter, mix well, cover, and let it ferment in a warm place for 8-12 hours, or until it has risen and become lightly sour.
5. Finely chop tomatoes, onion, green chilies, ginger, and fresh coriander; mix them together in a bowl for the uttapam topping.
6. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil. Pour one ladleful of fermented batter onto the tawa.
7. Gently spread the batter into a thick, small pancake (uttapam), then sprinkle a generous amount of the prepared tomato-onion topping evenly over it.
8. Drizzle a little oil around the edges and on top of the uttapam; cook on medium heat until the base is golden brown and the topping appears slightly cooked.
9. Carefully flip the uttapam and cook for another 1-2 minutes until the topping is well cooked and slightly browned. Repeat for remaining batter.
10. Serve the hot Tomato Uttapam immediately with coconut chutney, sambar, or your favorite South Indian accompaniment.