Oninon Tomato Uttapam

Ingredients

For Uttapam Batter

• 2 cups idli rice or parboiled rice or 400 grams parboiled rice or idli rice
• 2 cups water for soaking rice
• ½ cup whole husked urad dal or 120 grams whole husked urad dal
• 1 cup water for soaking urad dal
• ¼ teaspoon fenugreek seeds (methi seeds)
• ½ cup water for grinding urad dal or add as required
• ¾ cup water for grinding rice or add as required
• 1 teaspoon rock salt (edible and food grade) or non-iodized sea salt – add as required

For Onion Tomato Toppings

• ½ to ¾ cup finely chopped onions
• ½ to ¾ cup finely chopped tomatoes
• 1 or 2 green chilies , finely chopped
• 1 to 2 tablespoon  finely chopped coriander leaves (cilantro), optional
• oil or ghee or butter – add as required
• Sambar masala or idli podi, add as required – optional

Directions For Making Oninon Tomato Uttapam

Soaking Rice And Lentils

1. In a bowl take the usked whole urad dal and fenugreek seeds. You can also use split husked urad dal instead of husked whole urad dal.
2. Rinse both the urad dal and methi seeds for a couple of times.
3. Then soak them in 1 cup water for 4 to 5 hours.
4. In another bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a couple of times and keep aside.
5. Add 2 cups of water. Mix well and soak everything for 4 to 5 hours.

Blending And Fermenting Batter

1. Strain the urad dal and reserve the water. Keep this water for blending/grinding the dal.
2. Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder or blender jar.
3. First add ¼ cup of the reserved water and blend for some seconds. Then add the rest of ¼ cup water and continue to blend till the batter is light, smooth and fluffy. If the mixer becomes too hot while blending, then stop for a few minutes. Let the mixer cool down and blend again.
4. Quantity of water depends on the freshness of urad dal. So add water as required.
5. Pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light.
6. To the same jar, add half of the rice.
7. Then add ¼ to ½ cup water and blend till smooth. A fine grainy consistency of rice is also fine in the batter. You can blend the rice in two to three batches. I blend in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times.
8. Pour the rice batter in the bowl containing the urad dal batter.
9. Add 1 teaspoon rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add ¼ teaspoon sugar. Sugar aids in the fermentation process.
10. Mix both the batters very well with your hands or a spoon or spatula.
11. Cover and allow the batter to ferment overnight for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city.
12. The batter should increase in volume and double or triple. It will also hava a pleasant sour aroma and many tiny air pockets.
13. Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. Mix well.

Making Onion Tomato Uttapam

1. Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
2. Spread the batter on the tawa or skillet.
3. Top with the onion, tomatoes and chili mixture.
4. Sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam. You can even sprinkle a pinch of salt.
5. Add some oil or ghee or butter on the sides and top of the uttapam.
6. Flip when the base is cooked and golden.
7. Cook the side with the onions and tomatoes till the onions are softened or caramelized.
8. Flip again if you see that the first side is not cooked or browned.
9. When the onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd.
10. Serve them hot to have best taste. They won’t taste so good once when cooled.

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