A South Indian favourite. Rice and lentil savoury pancakes with a healthy veggies-lentil-tamarind stew.
What We Send
What You'll Require
- 1 x Heavy Bottom Pot
- 1 x Non Stick Pancake / Frying Pan
- 1 x Wooden Spoon / Spatula
- 1 x Round Ladle
- 1 x Fish Flipper
- 1 x Serving Bowls
- 1 x Serving Plate
Wash the lentils 2-3 times till water runs clear.
Soak lentils in warm water for 10-15 minutes
Wash and cut tomato into chunky dices
Wash and chop coriander
Take the washed lentils in a heavy bottom pot, salt to taste, few drops of oil, add 750ml water, bring to boil and reduce heat.
Simmer the lentils till soft and mushy (You can use a pressure cooker for faster cooking).
When the lentils are cooked, add the washed veggies, tomato, tamarind pulp, Sambar spice Mix. Add more water if necessary.
Note: While the Sambar is simmering you can start cooking the Uttappam
Simmer till the veggies are tender and cooked well. Adjust to a thick soup consistency. Check seasoning.
In a small frying pan heat 2 tsp oil on high to medium, add mustard seeds and fenugreek seeds, let it splutter, reduce heat to medium to low, add cumin seeds, dry red chilli and curry leaves. Be quick in this tempering process to avoid burning.
Immediately add the sizzling tempering mix to the Sambar and close with a lid.
Cooking Uttappam- You should get 4 pancake size uttappam
Pour the Batter into a mixing bowl, add salt to taste, mix well.
Batter needs to be a thick pancake pouring consistency. Add cold water to thin down batter only if it is too thick.
Heat 2 tsp oil in a frying pan, pour a ladle of batter to hot pan, lower the heat to medium.
Add a spoonful of chopped onion and peppers mix on the top, cook the uttappam 2-3 minutes when the batter looks firm and not runny on top, flip over and cook for another 2-3 minutes adding little oil if necessary.
To check if the pancake has cooked through by using a knife in the middle. If the knife comes clean it is done.
Remove on a serving plate.
Garnish Sambar with chopped coriander and serve hot with uttappams.
Eat the Uttappams by dipping small bite size pieces in Sambar