Zainab Khanam
You’ll need rice, urad dal (split black gram), fenugreek seeds, salt, and water for the batter, plus chopped onions, tomatoes, green chilies, and coriander for toppings.
Rinse and soak rice, urad dal, and fenugreek seeds for 4-6 hours. This step is key for a smooth, airy batter.
Drain the soaked ingredients and blend with water to a thick, smooth batter. Let it ferment overnight for authentic flavor.
Add salt to the fermented batter, mix well, and it’s ready to cook! The batter should be thick, almost like pancake batter.
Heat a non-stick pan, pour a ladle of batter, and gently spread it into a thick circle.
Sprinkle chopped onions, tomatoes, green chilies, and coriander on top. Press them lightly into the batter.
Drizzle a bit of oil around the uttapam and cook until golden on one side, then flip and cook the other side briefly.
Serve hot with coconut chutney or sambar. Enjoy your delicious, homemade Uttapam!