Flat Rice Bread From Southern India Uttapam

Description

Recipe adapted from meena pathak, flavors of india: authentic indian recipes as seen on sara's secrets. Found on food network, posting for zwt.

Ingredients

• Basmati Rice
• White Lentils
• Salt
• Sugar
• Baking Soda
• Onion
• Diced Tomato
• Green Chili Pepper
• Fresh Cilantro Leaves
• Ghee
• Vegetable Oil
• Dried Red Chilies
• Coriander Seeds
• Fenugreek Seeds
• Grated Fresh Coconut
• Yellow Lentils
• Ground Turmeric
• Asafoetida Powder
• Eggplant
• Tamarind Pulp
• Curry Leaves
• Mustard Seeds

Instructions

1. Wash the rice and lentils separately in several changes of water
2. Leave each to soak in a large pan of clean water for a couple of hours
3. Drain the rice and lentils, place in a blender, and grind to a smooth paste
4. Add a little water to form a thick batter
5. Add the salt, sugar and baking soda to the batter and mix well
6. Set aside to ferment at room temperature for at least 4 hours and up to 15
7. Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
8. Heat a griddle or nonstick pan
9. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter
10. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter
11. Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly
12. Sprinkle some of the oil or ghee over and around the bread
13. Cook over low heat until small bubbles appear on the surface, about 5 minutes
14. Turn over and cook the other side until crisp and golden
15. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes
16. Serve hot with south indian lentil curry
17. Sambhar :
18. Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut
19. Cook, stirring, for 5 to 10 minutes
20. Set aside to cool
21. Wash the yellow lentils in several changes of water and place in a large pan of water
22. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
23. Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste
24. When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes
25. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
26. Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds
27. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice