Flat Rice Bread From Southern India: Uttapam

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup basmati rice
• 1/2 cup lentils (hulled, split urad dal)
• salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1 cup chopped onion
• 1 cup skinned seeded and diced tomato
• 1 green chili pepper, chopped
• 1/2 cup chopped fresh cilantro leaves
• ghee or vegetable oil, as desired
• 5 tablespoons vegetable oil
• 3 dried red chilies
• 5 teaspoons coriander seeds
• 1/2 teaspoon fenugreek seeds
• 4 tablespoons grated fresh coconut
• 3/4 cup yellow lentils (toover dal)
• 1/2 teaspoon ground turmeric
• 1/2 cup sliced onion
• 1/4 teaspoon ground asafetida powder
• 1/2 cup diced tomato
• 1 cup diced eggplant
• 3/4 ounce tamarind pulp
• salt
• 1/2 teaspoon sugar
• 8 curry leaves
• 1/2 teaspoon mustard seeds

Recipe

• 1 wash the rice and lentils separately in several changes of water. leave each to soak in a large pan of clean water for a couple of hours
• 2 drain the rice and lentils, place in a blender, and grind to a smooth paste. add a little water to form a thick batter
• 3 add the salt, sugar and baking soda to the batter and mix well. set aside to ferment at room temperature for at least 4 hours and up to 15
• 4 place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
• 5 heat a griddle or nonstick pan. brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
• 6 garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
• 7 sprinkle some of the oil or ghee over and around the bread. cook over low heat until small bubbles appear on the surface, about 5 minutes
• 8 turn over and cook the other side until crisp and golden. alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. serve hot with south indian lentil curry
• 9 sambhar (south indian lentil curry):.
• 10 heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. cook, stirring, for 5 to 10 minutes; set aside to cool
• 11 wash the yellow lentils in several changes of water and place in a large pan of water. bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
• 12 put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
• 13 when the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
• 14 heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. when they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.