Flat Rice Bread From Southern India Uttapam Recipes

FLAT RICE BREAD FROM SOUTHERN INDIA: UTTAPAM

Steps:

• Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
• Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
• Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
• Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
• Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
• Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
• Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
• Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
• Sambhar (South Indian Lentil Curry):.
• Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
• Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
• Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
• When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
• Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.

VEGETABLE POHA (BEATEN FLAT RICE WITH ASSORTED VEGETABLES)

Steps:

• Wash and soak Poha as described above. Set aside.
• Heat oil in a pan.
• Add mustard seeds. Allow to splutter.
• Add curry leaves. Swirl around to prevent leaves from burning.
• Immediately add the peanuts.
• Fry the peanut until light golden brown, be careful that nuts don't burn.
• Add chopped onions. Fry onions till transparent/light brown.
• Add potatoes and mix vegetables and a pinch of salt.
• Cover pan and cook vegetables on medium heat for about 2-3 mins, stirring
• in between after a minute to allow vegetables to cook evenly.
• While veggies are cooking, check on the poha. It should have absorbed all the water and swollen up.
• Loosen any poha lumps and add remaining salt, sugar and enough turmeric powder to the rice. Mix with hands. The rice should look light golden now.
• Set aside.
• Check on veggies. They should be soft and tender by now.
• Sprinkle remaining turmeric powder on the veggies. Mix well.
• Add the poha to the pan. Stir to mix properly. Heat for about a couple of minutes or so on medium heat allowing Poha to absorb the flavors of the veggies and spices.
• Sprinkle garam masala. Turn off heat. Cover lid and let stand for 2-3 minutes.
• Remove lid, thoroughly mix the garam masala by stirring lightly, being careful not to break the poha.
• Check seasoning. Turn into serving dish. Add the lime juice and mix well.
• Garnish with fresh coriander leaves and serve hot.
• Note: If the Poha in the pan looks thick or uncooked, sprinkle some water and cover the pan and cook on low heat for 5 more minutes.