Uttapam is a thick and soft pancake from southern India , often nicknamed the “Indian pizza” because of its colorful vegetable trim. Unlike the Adai , which are crisp, the uttapam is thicker and spongy thanks to the fermentation of the rice mixture and Urad Dal (peeled white lenses) . It is naturally gluten-free and rich in protein, which makes it an excellent choice for healthy breakfast or a balanced vegetarian meal. Embellished with tomatoes, onions, peppers and coriander , it can be tasted hot with coconut chutney or sambar (a sort of lentil stew). Easy to make and customizable with different garnishes, Uttapam is a healthy and nourishing alternative to traditional pancakes!
Ingredients
Preparation
-
Rinse the rice and the lenses, then soak them in the water for 6 hours (or all night).
-
Drain and mix with fenugreek seeds and a little water to obtain a smooth and thick paste.
-
Leave to ferment 8 to 12 hours in a warm place until the dough swells slightly.
-
Add the salt and mix well.
-
Heat a pan and pour a ladle of dough. Spread slightly to form a thick pancake.
-
Immediately sprinkle with onions, tomatoes, peppers and coriander.
-
Cook over medium heat for 2-3 minutes, turn over and cook the other side until it is golden.
-
Serve hot with chutney, curry or sambar.
gluten-free uttapam, gluten-free Indian recipe, lentil and rice pancake, gluten-free Indian breakfast, homemade uttapam recipe, gluten-free Indian-free bread, southern kitchen of India
