Onion uthappams

Onion uthappams

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Walk into a South Indian canteen or café during the early part of the day and you will be greeted by the sight of large hotplates with many variations of the uthappam being cooked to order. Uthappams – the word is derived from appam, which is a rice pancake – are South India’s fantastic breakfast and brunch dish. These fermented rice and lentil pancakes are usually vegetarian, but at the Spice Kitchen we have added toppings such as eggs, prawns, crab meat and roast duck for a special touch. Don’t be put off by the time it takes to make the batter – once made, it can be left in the refrigerator for a week.

Ingredients

Quantity Ingredient
30g ghee or salted butter or 2 tablespoons vegetable or canola oil
Coconut chutney, to serve

Batter

Quantity Ingredient
225g parboiled rice or other short-grain rice
75g basmati rice or other long-grain rice
150g split white lentils
1/2 teaspoon fenugreek seeds
1 red onion, chopped
2 green chillies, chopped
large handful coriander leaves, chopped
1/2 teaspoon salt, or to taste

Method

  1. To make the batter, rinse the parboiled and basmati rice and the lentils in cold water, then drain. Put in a large bowl with the fenugreek seeds and 2 litres water, cover and soak overnight.
  2. Drain the rice, lentils and fenugreek seeds, then process in a food processor to form a smooth batter that has the consistency of a thick soup. Pour into a clean large bowl, cover and keep in a warm place for 8–12 hours to allow the batter to ferment. When it is ready, it will have little bubbles on the surface and a slightly sour smell.
  3. Add the onion, chilli, coriander and salt to the batter and mix together thoroughly.
  4. Heat a heavy-based non-stick frying pan over a medium heat for about 2 minutes. Pour a small ladleful of batter into the pan and swirl it around to cover the base of the pan and form a thin pancake. Cook for about 4 minutes, or until bubbles appear on the surface. Add a little ghee, butter or oil around the edges of the pancake, then turn and cook the other side for a further 3 minutes, until golden brown and crunchy on the outside. Remove from the pan and serve with the coconut chutney
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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