Vendhiya Uttapum

I am getting adventurous and my friends are gobsmacked at my enthusiasm for trying out new recipes. I am not a very good recipe follower and I have to be careful and follow it to the T for the first time.  This one is a recipe given to me by my long-time friend and she was pleased to see my efforts.

Ingredients

• 1 cup parboiled rice or raw short grain rice
• ¾ cup of tuvar dal (pigeon peas lentil)
• ½ cup of urad dal (husk free black gram lentil)
• 2 tablespoons of methi (fenugreek seeds)
• 10 – 15 curry leaves
• 2 table spoons of chopped coriander leaves
• 1 finely chopped onion
• Salt to taste
• Oil or ghee to cook

Method

• Gather the rice, lentils and methi in a bowl. Wash thoroughly and discard the water. Then add fresh water to about an inch above the mix and leave to soak for 3 hours.
• Drain out the water into a glass and set aside for loosening the batter.
• Add the curry leaves to the mixture.
• Grind the mixed curry leaves, rice, lentils and methi in to a fairly fine paste.
• Remove it to a bowl and add some of that water to loosen the batter. The batter should not be too thick that it falls from the ladle as a dollop. Nor should it be runny.
• Add salt and coriander leaves to the mix and leave it aside to rest for 15 – 30 mins.
• When you are ready to make the uttapum check again the consistency of the batter and add a bit of water if the batter has thickened.
• Heat the pan and add a few drops of oil or ghee to coat the surface.
• Put two ladles of batter from the centre of the pan outwards.
• Sprinkle onions on to top of the uttapum.
• Drizzle some oil on the surface and cover the frying pan with a lid.
• Cook the uttapum in the steam generated till the edges come off the pan.
• Remove the lid and flip the uttapum over to cook on the other side.
• Check to see if it is done and remove to a plate.
• Serve it with coconut chutney or pickle or podi.

Tips

Original recipe did not have onions or coriander so they can be omitted. I like them so I added them. Maybe next time I will add some green chillies too.

I had the uttapum with gongurai pickle