Uttapam

• Carrot

  grated

  20 g

• Coriander leaves

  chopped

  20 g

• Cumin seeds

  2.5 ml

• Green chilli

  finely chopped

  50 g

• Oil

  for cooking

  20 ml

• Onion

  finely chopped

  100 g

• Rice

  soaked 4 hours

  200 g

• Salt

  to taste

• Tomato

  finely chopped

  50 g

• Turmeric powder

  2.5 ml

• Urad dal

  soaked 4 hours

  200 g

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Method

1. 1Soak 200 g raw urad dal and 200 g raw rice separately in water for 4 hours. Drain and set aside.
2. 2In a blender, combine the soaked urad dal, rice, 100 ml water, and 1/2 tsp salt. Blend to a smooth, thick batter. Let it rest for 8 hours or overnight.
3. 3Add 1/2 tsp turmeric powder and 1/2 tsp cumin seeds to the batter. Mix well. Stir in 100 g finely chopped onions, 50 g chopped tomatoes, and 50 g chopped green chilies.
4. 4Heat a non-stick tawa or skillet over medium heat. Lightly oil the surface with 10 ml oil.
5. 5Scoop 1/2 cup of batter onto the tawa and spread it into a 15 cm circle, leaving the edges slightly thick.
6. 6Top the batter with 20 g chopped fresh coriander, 20 g grated carrots, and 20 g chopped green chilies.
7. 7Drizzle 10 ml oil around the edges and cook for 6–7 minutes until the base is golden and crisp.
8. 8Flip the uttapam carefully using a spatula. Cook the other side for 4–5 minutes until golden and crisp.
9. 9Remove from heat, garnish with more coriander, and serve hot with coconut chutney or sambar.