Home to the beautiful Western Ghats, Munnar Tea Gardens, and mighty Kaveri River, the Southern region of India has many variations of this delicious, filling, and tangy dish made from fermented urad daal and rice. Enjoy this version with the vegetables readily available in every vegetarian's kitchen!
Makes 4 Uttapams
4 cups Dosa/Idli batter (available at Indian grocery stores!)
1 medium onion
1/2 red bell pepper
2 medium tomatoes
1 Sereno pepper
4 tbsp coconut chips (optional)
1/2 cup cilantro
salt and pepper to taste
Finely chop onions, bell peppers, tomatoes, and cilantro. Add to the batter.
Add salt, pepper and coconut chips. Mix well.
Heat a large nonstick pan. Season with oil or butter, then wipe it clean with a paper towel.
Once the pan heats up, lower the heat. Place about 4 large spoonfuls of batter in the center of the pan, spreading it outwards in circles until the batter spreads evenly into about 8 inches round. Place a few drops of oil or butter around the outer periphery of the uttapam.
Let it cook for 4 minutes on low heat. Turn the uttapam and cook on medium heat for about 4 minutes.
Remove and serve while hot with sambhar and coconut cilantro chutney.
1/2 cup Toor daal
2 tbsp Chana daal
2 tbsp MTR sambhar powder
1 tbsp tamarind pulp
1/2 medium onion, chopped
1/2 cup opo squash (dudhi) cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 medium tomato, chopped
5 curry leaves
1 tbsp turmeric
1 tsp red chili powder
1 tbsp asafoetida
2 tbsp fresh grated coconut
3 cups of water (more if needed)
In a 2 quart pot, heat 2 tsp of oil. Add curry leaves and asafoetida. Add chopped onions, carrots, opo squash pieces and stir gently.
Add sambhar powder. Sizzle on low heat for a minute. Add tomatoes and 1 cup of water. Bring it to boil, then cover and simmer for 5 minutes.
Wash and soak both daals in warm water for 15 minutes. Pressure cook on high for 5 minutes. Let the steam settle before opening the cooker. If using an Instant Pot, follow the pressure cook instructions for lentils.
Gently blend the dals to smooth consistency and add to the pot with vegetables. Add 2 cups of water, salt, tamarind, and coconut. Bring to boil then lower and simmer for 5 minutes.
Coconut Cilantro Chutney
1 cup grated coconut
1 bunch fresh cilantro
4 tbsp peanuts or split roasted gram (daalia)
1 Serrano pepper (adjust for spice level)
3 tbsp lemon juice
Combine all the ingredients in a blender, on high setting for a minute.
Add 3 tbsp water and stir frequently if needed, until the desired consistency is achieved.