Uthappam

Uthappam

By
From
V is for Vegan
Makes
8

Uthappam is frequently referred to as a kind of Indian pizza, but having made it, it was more like large, shallow sub-continental crumpet. It’s one of the best things I have made in ages. I chose to top it with onions fried in oil with mustard seeds and curry leaves.

First you must make the batter, which is a lengthy process but it is important to make sure that it ferments to the right flavour and texture. You’ll need to start prepping several days in advance of serving.

Ingredients

Quantity Ingredient

For the dhosa batter:

Quantity Ingredient
275g broken or par-boiled rice
1/2 teaspoon fenugreek seeds
65g urad dhal, skinless and preferably whole
300ml water
1 teaspoon sugar
1 tablespoon sea salt
vegetable oil, for frying

For the topping, per uthappam:

Quantity Ingredient
2 tablespoons vegetable or coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 small onion, red or yellow, finely sliced into rings
1 green chilli, thinly sliced
large pinch curry leaves, fresh or dried
pinch sea salt

Method

  1. For the dhosa batter, soak the rice and fenugreek in plenty of cold water for 12 hours. Thirty minutes before the end of the soaking, put the urad dhal separately in plenty of water to soak.
  2. Drain the rice and dhal and grind really well together in a blender or food processor with the fresh water, in 2 batches (I use a Vitamix, which grinds very finely), until frothy, smooth and chalky.
  3. Put the batter in a bowl and cover with a tea towel. Leave to ferment at room temperature (not in the fridge, unless you live in a hot country like India) for 3–4 days, checking every day. When it’s bubbly and tastes a bit sour, it’s fermented. This is very important because if you cook the batter when it isn’t sufficiently fermented, the uthappam will be heavy and tasteless. Stir in the sugar and salt.
  4. For the topping, heat the oil in a small frying pan. Add the cumin seeds, then the mustard seeds. Let them pop. Then add the onion, chilli and curry leaves and cook until the edges of the onion are golden and the centres are soft.
  5. Heat a little oil in a tava or flat pancake pan, then put in half a ladle of the dhosa batter. The batter circle should be about 8–10 cm in diameter and 5 mm thick. Let the bottom cook (it will form air bubbles, like a crumpet), then spoon the onion mixture on top. Sprinkle over a pinch of salt and eat it all up. Then, probably, make another one and eat that all up too. Mmmm.
Tags:
Vegan
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