Rice and urad dal soaked and grinded, I make this batter at least once a week. Gives a good change from the usual bread options or rice.
This batter can be used to make uttapams, steamed idlis or even dosa. Just add a little water to make a thin batter for dosa.
Top it with vegetables of your choice. For children, you can leave out the vegetables and make it plain as it already has nutritious rice and dal.
Serve it with coconut chutney or mint chuntey for breakfast. Add some sambhar or aloo sabji and have it for lunch or dinner.
1. Idli rice – ¾th cup
2. Urad dal / Washed black gram – 3/4th cup
3. Ginger – ½ inch piece, finely chopped
4. Green chillies – 1, finely chopped
5. Onion – 1 small, finely chopped
6. Tomato – 1 medium, deseeded and finely chopped
7. Coriander – a few sprigs
8. Salt to taste
9. Asafoetida (Hing) – a pinch
10. Oil – 3-4 tsp
1. Wash the idli rice and urad dal. Mix them in a bowl and add sufficient water. Soak it overnight.
2. Next morning, drain all the remaining water. Grind the rice and dal along with ginger and green chillies in a mixer grinder to a fine consistency.
3. Add salt to taste and give the batter a good stir.
4. Add the chopped onions, tomatoes and coriander leaves in a bowl and mix well. Add a pinch of salt and asafoetida (hing).
5. Heat 1 tsp oil in a non-stick pan. Swirl the pan to spread the oil.
6. Spread a ladle full of the batter on the hot oil. Spread it evenly ensuring it does not crack. You may leave it slightly thick or if you can, make it a thin spread.
7. Sprinkle the vegetables on top evenly.
8. Once the bottom side is cooked, carefully flip the uttapam with the vegetables side now facing down. Cook on both sides until slightly browned.