This traditional southern Indian flatbread is prepared on a griddle and made from basmati rice and ivory white lentils. The batter must ferment for at least 4 hours to develop its signature flavor. Serve them with a spicy lentil curry for a classic southern Indian meal.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Makes 8 servings
Thoroughly rinse rice and lentils separately. Place each in large bowl of fresh water and soak for 2 hours.
Drain rice and lentils, and place in blender. Add salt, sugar and baking soda and grind mixture into paste. Add about 1/2 cup water, and continue blending to create thick batter.
Transfer mixture to bowl, and set aside to ferment at room temperature for at least 4 to 12 hours.
Combine peas, red onion, chiles and cilantro in bowl.
Preheat oven to 200°F. Heat griddle or nonstick skillet over medium heat and brush with ghee or oil.
Pour in 2 to 3 tablespoons batter and spread out with back of spoon to create circle 4 inches in diameter. Sprinkle some of pea mixture evenly on top. Cook until small bubbles appear on surface, then flip and cook other side until crisp and golden.
Transfer cooked uttapam to baking sheet and keep warm in preheated oven while cooking remaining uttapam. Serve hot.