My favorite form of savory pancakes. The crispy edges, soft center, tangy flavor & the crunch from the veggies makes this a satisfying, filling breakfast. I make them with leftover dosa batter.
The batter is easy to make – just requires a bit of time & planning, but once it is ready, you can use it to make “idli”, “dosa”, “utappam” & can be stored in the refrigerator for about 3-4 days.
Servings:
Ingredients
For the batter
- 3 cups short grain rice ideally idli rice
- 1 cup urad dal split husked black gram lentils
- Salt (about 2 tsp)
For the vegetable utappam
- Dosa/utappam batter recipe below
- Some chopped veggies onions, tomatoes, bell peppers
- Chopped cilantro if you like
- oil as needed
Instructions
Steps for the batter
- Rinse uncooked rice & lentils separately, under water. Soak the rice & lentils in water in two separate bowls for about 5 hours
- Transfer the lentils to a high speed blender & grind to make a smooth batter, using just enough water that the lentils were soaked in, to get a fluffy batter
- Transfer this to a large bowl
- Now add the soaked rice to the blender & process until smooth, using enough soaking water to make a reasonably smooth batter
- Add the blended rice to the large bowl with the blended lentil and mix the batter well.
- It should be like a smooth pancake batter
- Keep it covered in a warm place to ferment for about 5-6 hours or until you notice the batter has doubled in quantity.
- Once the batter has doubled, & appears bubbly on the surface, stir in salt. Use the batter to make dosa, idli, utappam
For the vegetable utappam
- Heat a non-stick/cast iron skillet over medium, brush oil over it. Sprinkle some water over the skillet, if it sizzles & evaporates right away, it is ready for the batter.
- Pour 3/4 cup of batter on to it
- Sprinkle a mixture of finely chopped onions, tomatoes, cilantro, bell pepper on top
- Pour a tiny amount of oil around it, if needed. As it cooks, you will see bubbles start to form in the batter. After about a minute, carefully flip it over using a spatula & continue cooking another 3 minutes, or until they don’t stick to the pan, golden brown and appear cooked
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