Vegetable Uttappa

Ingredients

1/2 cup urad dal, soak overnight and ground to a paste

1½ cup rice, soak overnight and ground to a paste

1 tablespoon finely chopped onions

1tablespoon finely chopped tomatoes

½ tablespoon finely chopped yellow capsicum

½ tablespoon finely chopped red capsicum

½ tablespoon finely chopped green capsicum

½ tablespoon finely chopped beat root

1 tablespoon finely chopped coriander leaves

1 teaspoon black pepper powder

Salt to taste

2 tablespoon oil

Method

Mix the urad dal and rice paste together in a large bowl and keep it aside, covered for about 5-6 hours depending upon the weather. If it’s summer it takes less time to ferment whereas in winters it takes more time.

Make a somewhat thick pouring consistency of batter by adding water.

Add salt and mix it well

 Heat a non stick pan.

Sprinkle some oil over it.

Now pour about 1 ½ tablespoon of batter over the non stick pan to form a bit thick 6-7” diameter pancake.

Sprinkle about 2 teaspoon of finely chopped vegetables and a little black pepper powder over it.

Now sprinkle some oil over it and cover it with a lid.

Cook it over a slow flame for 2 minutes.

Open the lid and cook for another 2-3 minutes uncovered so that the lower layer becomes crisp.

Now turn the utappa upside down on the pan.  Sprinkle little oil and cook the other side too till golden.

Cook all utappa like this.

Serve while hot with sambher or coconut chutney.
recipe for sambhar and chutney can be found here: South Indian Platter