Utappams or thick dosas are South Indian vegetarian tiffin variety made from rice and lentil batter, fermented overnight making the batter slightly sour and then used to prepare thick pancakes like dosas which are light and porous. Uthappams are topped with chopped onions, green chillis and vegetables like tomatoes or carrots but can be eaten without the toppings too. Traditionally served as a breakfast item but can be served for lunch or dinner and is a complete meal in itself.
1 cup par boiled rice
1 cup raw white rice
1/2 cup urad dal (black gram dal,minappa pappu)
1 tsp fenugreek seeds
salt to taste
1/4 tsp cooking soda
Finely chopped green chillis, sliced onions, grated carrot, finely chopped tomatoes (deseeded), chopped fresh coriander leaves.
Soak rice, urad dal and fenugreek seeds in water for about 8 hours and grind into a fine paste.
Leave it in a warm place to ferment about 8-10 hours. You will notice that the batter has risen and bubbles appear on the top. This is an indication that the batter is well fermented and sour. Add salt and mix well. Just before preparing the uthappams, add cooking soda and mix well.
Pre-heat a non-stick tawa or griddle and spread a tsp of oil over it. Pour a ladle full of batter and spread it, thicker than a dosa (about 1/2″- 3/4″ thickness).
Drizzle a tsp of oil around the uthappam and top it with finely sliced onions, tomatoes, coriander leaves, grated carrot and green chillis.
Cook on simmer for 4-5 mts. Then turn over and cook the other side and let it cook for another 2 minutes.
Lentils are a perfect way to add protein, fiber and all the antioxidant benefits to any meal and have the same potent anti-inflammatory antioxidants—flavonoids and flavonals—found in tea, fruits, grapes, red wine and cocoa beans. Fenugreek seeds are immune stimulating, and have antioxidant and anti-tumor properties.The toppping of onions, carrots and tomatoes have all the goodness antioxidants have to offer making uthappam a perfect choice for this week’s ARF/5-A-Day Tuesday.