Classic Rice-Urad Uttapam

Plain Soft Uttapam

⏱ 20 min active + ferment 6-8 hr (Meerut summer) / 10-12 hr (AC/winter)🍽 2 (makes 6 uttapams) लोगों के लिए💪 ~7g per serving (3 uttapams)🧈 कम फैट

सामग्री

Dosa rice (chawal) 200 g
split urad dal (dhuli urad dal) 65 g — see the urad flag above, moong dal swaps in 1:1
fenugreek seeds (methi dana) 1/4 tsp
salt (namak) to taste, added after fermentation
oil (tel) 1 tsp for the tawa

विधि

Rinse rice and urad dal separately. Soak rice in water 4-6 hours. Soak urad dal with methi in separate water 4-6 hours.
Drain both. Grind urad dal and methi to a smooth, fluffy paste. Grind rice to a slightly coarse batter.
Mix both by hand to a thick, dropping-consistency batter — thicker than dosa batter.
Cover and ferment in a warm spot until doubled and lightly bubbly (see batter basics above).
Stir in salt gently. Heat a tawa on medium heat, pour a ladle of batter, and press gently into a thick 4-inch round — do not spread thin.
Drizzle 1/4 tsp oil around the edge, cover with a lid, and cook 2-3 minutes until the base is golden.
Flip and cook the other side 1-2 minutes uncovered. Serve hot.

वैरिएशन: swap the urad dal for split moong dal 1:1 for a lower-FODMAP version — this is the base batter used in recipes 2, 3, 4, 14, and 15 below, so make it either way depending on how he's tolerating dal that week.