Uttappam

Methods

• Soak pulses and parboiled rice in separate bowls for 4-5 hours.
• Drain and grind split black gram to a fine batter. Transfer into a large bowl.
• Drain and grind rice to a slightly coarse batter. Transfer into the same bowl and mix well.
• Add salt and mix well. Cover and let the batter ferment overnight.
• Heat a non-stick pan. Drizzle 1 tsp oil and spread evenly with a wet tissue paper.
• Pour a ladleful of batter and spread it evenly into a round uttappam. Drizzle ½ tsp oil all around.
• Once the underside is almost done, sprinkle some carrot, onion, tomato, coriander leaves and green chillies. Flip, drizzle ½ tsp oil all around and cook till the other side is similarly done.
• Cook more uttappams similarly.
• Transfer them onto serving plates and serve hot with tomato chutney and sambhar.