Uttapam Recipe

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Gluten Free Uttapam Recipe

Gluten-free Uttapam Recipe

Uttapam Recipe is a make-ahead recipe. It will take 8 hours to soak the rice and lentil in water and another 6-8 hours for fermentation. If you want to make this tomorrow for breakfast, you should soak the rice and lentil today by midday. Colder climate might take more time to ferment so keep it in a warm place to ferment.

Actual time to cook idlis: 3-5 mins on the pan.

Serves: 3-4 people easily.

Ingredients:

1. White Rice: 2 cups. (We use Idly Rice for making idli batter. It’s a bowl of short-grain fat rice called Salem rice in South India.) If you can’t find this, you can go with your regular white rice too.

2. Urad Daal( Urad daal is a type of lentil) Whole White: 1 cup (Go to any Indian store you will find this easily)

3. Salt

4. Olive oil/veg oil/ghee: To make the Uttapam Pancake.

5. Veggies for Uttapam topping: Chopped onions, bell peppers, green chilies, coriander. (You can put any veggies.

Method:

Soak rice and urad daal in water for 7-8 hours. Soak them separately.

Remove the excess water after 8 hours and blend rice, daal in a blender. Do not mix them together and grind, you have to grind them separately. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it won’t fluff up well. Now time to grind the rice. Grind the rice into a batter-like consistency, slowly add water to this else the batter will become too runny. Once ground, transfer the batter to the dal mixture bowl and mix well.

You can add some salt (according to your taste, don’t add too much though). I added 1 tbsp.

Now cover it and let this sit in a warm place for 7-8 hours, after 8 hours you would notice the batter has risen and the batter now looks foamy. Your batter is ready. Just give the batter is quick to stir, don’t overdo it.

Time to cook Uttapam:

Place a non-stick pan on the stove, do not overheat the pan, this would burn the uttapam, now on a moderately hot pan, pour the batter gently in the middle of the pan, and now very quickly and gently start making a circle using the flat base of the spoon or bowl. Just keep going round and round. After you are done making the round omelet like shape, add the veggies on it. Let this cook on low heat for a few minutes, 3- minutes should be good. You can cover the Uttapam because the steam helps cook the Uttapam better. After a few minutes when you unlid the Uttapam, the edges should be slightly stiff now. You can take the Uttapam off the pan, no need to flip it.

         

Tips:

If you have some unused batter left then you can cover it and refrigerate it. Make idlis or dosa or uttapam the next day but do not refrigerate for days.

I add salt to the batter before fermenting in summers and add it after fermenting in winters. Salt interferes with the fermentation process, so if you live in a colder climate then you can add salt after the fermentation process is over. I live in a hot climate so I add before fermentation.

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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