Mixed Vegetable Uttapam

Step 1

Rinse rice and urad dal separately under cool water until the water runs clear.

Step 2

Soak rice, urad dal, and fenugreek seeds together in water for at least 4 hours or overnight.

Step 3

Drain soaked rice and dal. Grind with 1.5 cups fresh water and salt to a smooth, thick batter using a wet grinder or blender, working in batches.

Step 4

Transfer batter to a bowl. Let it rest at room temperature for 30 minutes—it should be thick and pourable, not watery.

Step 5

Dice onion, tomato, and bell pepper into 1/4-inch pieces. Peel carrot and cut into thin 1/4-inch sticks.

Step 6

Heat oil in a skillet over medium-high. Add cumin seeds and let them sizzle for 10 seconds until fragrant.

Step 7

Add diced onion and carrot. Sauté for 3–4 minutes until onion becomes translucent and carrot softens slightly.

Step 8

Add bell pepper, tomato, and green chili. Stir and cook for 2 minutes until tomato begins to break down.

Step 9

Remove from heat. Set vegetable mixture aside on a plate.

Step 10

Wipe out the skillet. Lightly oil a non-stick or cast iron skillet and heat over medium until a drop of water sizzles on contact.

Step 11

Pour 1/3 cup batter onto the skillet in a circular motion, spreading it into a 6-7 inch round pancake, about 1/4-inch thick.

Step 12

Cook for 2 minutes until the bottom sets and turns light golden. Do not move the uttapam.

Step 13

Spoon 2–3 tablespoons cooked vegetable mixture evenly over the top and gently press it in.

Step 14

Continue cooking for another 2–3 minutes until the edges curl up, the bottom is crispy and golden brown, and edges look light pink.

Step 15

Slide onto a plate. Repeat with remaining batter and vegetable topping to make 4 uttapam total.

Step 16

Serve warm with coconut chutney and sambar on the side.