2 cups (360 gm) parboiled rice

1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad)

1/2 tsp fenugreek seeds

2 tsp salt

An iron griddle or tawa

Oil to smear the pan for cooking the uttapam


  • Soak rice, daal and methi in water for 5-6 hours.
  • Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.
  • Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.
  • It will spread a little. When the edges start browning a bit, pour a trail of oil around it.
  • Turn it over and let it brown on the other side too. 

For an onion uttapam:

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

Source: 489019

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