Egg-Free Vegetable Uttapam

Ingredients

• 1 cup Urad Dal (split black lentils)
• 2 cups Idli Rice (or parboiled rice)
• 1 teaspoon Fenugreek Seeds
• As needed Water
• 1 teaspoon Salt
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water (for flaxseed)
• 1/2 cup Onion
• 1/2 cup Tomato
• 1/4 cup Green Bell Pepper
• 2 tablespoons Cilantro
• 1 Green Chilies
• 2 tablespoons Oil

Instructions

1. 1Wash and soak urad dal, idli rice, and fenugreek seeds in separate bowls for 4-6 hours.
2. 2Grind the soaked ingredients together with water to form a smooth batter. The batter should be thick but pourable.
3. 3Add salt to the batter and mix well. Allow the batter to ferment overnight or for 8-10 hours in a warm place.
4. 4Prepare the flaxseed binder by mixing flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken.
5. 5Gently fold the flaxseed mixture into the batter.
6. 6Mix in the chopped onions, tomatoes, bell pepper, cilantro, and green chilies (if using) into the batter.
7. 7Heat a flat griddle or pan over medium heat. Grease it lightly with oil.
8. 8Pour a ladleful of batter onto the hot griddle and spread it gently into a thick circle.
9. 9Drizzle some oil around the edges of the uttapam.
10. 10Cook until the bottom is golden brown and the top is set, about 3-4 minutes. Flip and cook the other side for another 2-3 minutes.
11. 11Serve hot with sambar.

Substitutions

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