Uttapam is a tangy griddle cake made of lightly fermented rice and lentils from Southern India. This recipe tops the uttapam with spiced sautéed broccoli and onions, coconut chutney and a fried egg.
Uttapam with broccoli, black mustard seeds, coconut chutney and fried egg
- 1 cup basmati rice
- ¼ cup “converted” rice (like Uncle Ben’s)
- ½ cup urad dal (a type of bean or lentil)
- 1 tbsp chana dal (a type of chickpea)
- ¼ tsp fenugreek seed
- 1 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp salt
- In a bowl, combine the rice, dal and fenugreek.
- Cover with 3-4 inches water and soak overnight on the counter, uncovered.
- The following day, drain them then puree in a blender with 1 ½ cups water until very smooth.
- Transfer the mixture to a bowl
- Cover with cheesecloth. Let it sit out at room temperature overnight.
- Stir in the oil, salt and sugar.
For the Broccoli:
- 1 lb broccoli, florets, cut in half, blanched in boiling salted water and then shocked in ice water and drained or spun dry in a salad spinner.
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urad dal
- 1 cup finely chopped onion
- 2 tbsp minced ginger
- 1 tsp minced jalapeno
- 10 fresh curry leaves, chopped
- ¼ tsp turmeric
- salt to taste
- In a large sauté pan heat the oil.
- Add the black mustard seeds and wait until they just begin to pop.
- Add the onion and cook until it starts to brown.
- Add the ginger, jalapeno, curry leaves and turmeric.
- Cook about three minutes and add the broccoli.
- Toss and cook until the broccoli is hot and caramelized in spots.
- Season with salt to taste.
Coconut chutney: (you could buy it, or…)
- 1 cup fresh or frozen unsweetened grated coconut
- 3 jalapenos, seeded and chopped
- ¼ cup roasted chana dal
- ½ inch piece ginger, peeled and chopped
- ½ tbsp. fresh lemon juice
- ½ tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- ¼ tsp black mustard seed
- 5 fresh curry leaves (optional)
- Put the coconut, jalapenos, chana dal, ginger, lemon juice, sugar and salt in a blender and puree until smooth.
- In a sauté pan, heat the oil and then add the mustard seeds and curry leaves and cook until the mustard seeds begin to pop.
- Pour the oil and seasonings in to the coconut mixture and stir to combine. Can be made a few days in advance and kept in the refrigerator.
To finish the dish:
- Heat 1 tbsp of vegetable oil in a nonstick pan over medium heat.
- Add ¼ – ½ cup batter to the pan and start making a pancake.
- Once the top starts to have some burst bubbles on it, flip it over and cook it 30-45 seconds
- Move the pancake to a plate or cookie sheet in a warm oven while you make the rest.
- Make one sunny side up egg (or egg or your choice) to top the uttapam with.
To plate put one uttapam on each plate. Top with the broccoli mixture. Add 2-3 tbsp of coconut chutney and an egg to each plate.