Uttapam, fluffy pancake originating from South India, often called "Indian pizza" because of its colorful vegetable toppings. Unlike adai, which are crispy, uttapam is thicker and spongier thanks to the fermentation of the rice and urad dal (hulled white lentils). It is naturally gluten-free and high in protein, making it an excellent choice for a healthy breakfast or a balanced vegetarian meal. Garnished with tomatoes, onions, chilies, and coriander, it is best enjoyed warm with coconut chutney or sambar (a type of lentil stew). Easy to make and customizable with various toppings, uttapam is a healthy and nourishing alternative to traditional pancakes!
Ingredients
Preparation
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Rinse the rice and lentils, then soak them in water for 6 hours (or overnight).
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Drain and blend with the fenugreek seeds and a little water to obtain a smooth, thick paste.
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Leave to ferment for 8 to 12 hours in a warm place until the dough has risen slightly.
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Add the salt and mix well.
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Heat a pan and pour in a ladleful of batter. Spread it out slightly to form a thick pancake.
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Immediately sprinkle with onions, tomatoes, chilies and coriander.
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Cook over medium heat for 2-3 minutes, turn over and cook the other side until golden brown.
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Serve hot with chutney, curry or sambar.
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