Onion and Tomato Uttapam

A thick pancake with a golden crust and a spongy heart. The acidity from fermentation meets the heat of chili and the sweetness of melted onions.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 518
• Protein: 14 g
• Carbs: 85 g
• Fat: 14 g

Ingredients

• 300 g White rice ( soaked )
• 100 g urad dal ( soaked )
• 1 tsp Fenugreek seed
• 1 tsp Gray sea salt
• 2 piece Onion ( finely diced )
• 2 piece Round tomato ( in small cubes )
• 1 piece Hot chili pepper ( minced )
• 20 g Fresh cilantro ( chopped )
• 50 g ghee
• 15 g Fresh ginger ( grated )

Instructions

1. Soaking the grains

   Rinse rice and urad dal separately until water runs clear. Soak in mineral water with fenugreek seeds for at least 6 hours. Grains should crush easily between fingernails.

2. Grinding and fermentation

   Blend separately into a smooth paste. Mix both with salt. The consistency should coat the ladle without being runny. Let ferment in a warm place until doubled in volume with a slightly sour smell.

3. Topping preparation

   Dice onions and tomatoes into small, regular cubes. Finely mince chili and cilantro. Mix everything in a bowl with freshly grated ginger.

4. Cooking the pancakes

   Heat a pan with a little ghee. Pour a ladle of batter without spreading too thin. Scatter toppings over the surface, pressing lightly. When bubbles pop on top and edges turn golden, flip the pancake.

Chef's tips

• Fermentation is successful when the batter is filled with tiny air bubbles.
• Don't press the toppings too hard; they should remain visible on the surface.
• If the pan sticks, rub it with an onion half pricked on a fork.

Storage

The fermented batter keeps for 3 days in the refrigerator. Cooked pancakes should be eaten immediately.