Serves – 2 (As I used half of the batter here)
Preparation time – 10 mins
Soaking time – atleast 5 hrs or overnight
Grinding time – 20 mins
Cooking time – 4 mins/ dosa
- Idli Rice – 1 cup
- Split skinless Blackgram (Urid Dal, minapappu)) – 1/2 cup
- Thick Pressed Rice( Poha, atukulu) – 1/2 cup
- Fenugreek Seeds – 2 tsp (divided)
- Salt – to taste
- Water (to soak and grind) – as required
For Toppings :
- Onion (very finely chopped) – 1/2 cup
- Cumin Seeds – 2 tsp
- Green chillies (chopped fine) – 2 tsp
- Cilantro (chopped fine) – 1/4 cup or as required
- Wash rice, dal, pressed rice seperately and soak them separately with enough water for at least 5 hrs or preferably overnight.. Add a tsp of fenugreek seeds to dal and another tsp of fenugreek seeds to pressed rice atlast so that the seeds float on top.
- Next day morning, drain the water from all the three containers and use the same water (just enough to blend) for grinding the dal, rice and poha.
- First start grinding the rice, start with just few Tbspns of water and blend for few mins then gradually keep on adding little amount of water and blend till you get a smooth paste from the rice.
- Follow the same procedure and blend the dal and poha. Transfer them into a big bowl. Mix all of them till well blended. Discard the remaining drained water if you are left with any.
- Cover it and allow it to ferment for 10 to 12 hrs (I usually turn on the oven to 200 F and turn it OFF and put the batter into the oven with its light kept ON to create a warm environment perfect for fermentation of the batter) . In warm countries one can just cover and put it somewhere in the corner.
- Once the batter is fermented, I divided the batter into two here and worked on one portion. Check for the right consistancy of the batter it should be slightly thinner than the idli batter and thicker than the dosa batter. Add some salt, mixed it really good.
- Heat the tawa on medium, check it by sprinkling some water on the tawa, it should sizzle right away. Clean the tawa with a paper towel and reduce the flame to low. Add two to three ladle full of batter and immediately add onion, green chillies, cumin seeds and turn the heat to medium. Cover and cook for 3 mins.
- Flip the Uthhappam and add tsp of oil and cook for a min or two. Flip again and finally add the cilantro and fip to press slightly just to help cilantro stuck to Utthappam really good. and Serve it immediately with chuntye and/or dosa.