What the heck is an uttapam? If you haven’t had one, you are going to fall in love. It’s a savory south Indian pancake that’s traditionally made from a batter of urad dal (a type of skinned and split lentil) and rice that’s fermented overnight.
By the way, I want to thank all of you so much! I know many of you pre-ordered my new book, The Ultimate Vegan Cookbook for Your Instant Pot, and I really appreciate your support. This recipe is from my new book.
I use the yogurt setting on my Instant Pot to make the fermentation easy and exact. In fact, I don’t even add the fenugreek seeds that help bring on the fermentation because it’s not necessary when you use the yogurt setting in the Instant Pot.
You do not have to have an Instant Pot to make these. After you’ve blended the soaked ingredients, just let it ferment for about 8 hours (or overnight) in a warm place like your oven with the light on. The batter will double and be a little bubbly when ready, so make sure that you use a bowl that’s large enough!
- 1 cup (151 g) urad dal (skinned split urad)
- 1 cup (190 g) brown rice
- 1 cup (119 g) millet
- 1 cup (170 g) quinoa, washed well to remove the seed coating 5 cups (1.2 L) water
- Spray oil (optional)
- Grated carrots
- Grated summer squash
- Chopped cilantro
- Shredded vegan cheese
- Leftover curries
- Mix the urad dal, rice, millet, quinoa and water in a large bowl. Cover and let soak to soften for 8 hours.
- Next, puree the mixture in your blender in batches and add to your Instant Pot liner. Place the liner in your Instant Pot, cover and press the yogurt setting. Leave it at the default 8 hours for it to ferment.
- You can store the fermented mixture in your fridge for up to 1 week or you can cook up all the pancakes at once and freeze them to heat for later.
- Coat a large skillet with nonstick spray (if using) and place over medium heat. Once hot, add ½ cup (120 ml) of the batter per pancake and shape into a circle. Cook until bubbles begin to form.
- Sprinkle the topping you choose over the top of the pancake and press in a little with your spatula. Flip the pancake and cook until both sides are browned.
- Place on a plate and cook the next one. You could also have more than one skillet going at a time.
- 1 cup (93 g) shredded coconut
- ½ cup (120 ml) water
- ½ cup (8 g) fresh cilantro (leaves and stems)
- 1 tbsp (6 g) grated ginger
- 1 tbsp (6 g) curry leaves (optional)
- 2 tsp (10 ml) lemon juice
- 1 tsp salt
- ⅛ tsp mustard powder
- Place all the ingredients into your blender and pulverize. You will need to scrape down a few times and may need to add an additional tablespoon or two (15 or 30 ml) of water.
- Store in the fridge for up to 1 week.
Be sure to let me know if you have any questions about the book recipes when you get them. Remember, if you fill out the contact me form on the blog the email comes directly to me.
If you’ve already made a recipe or two from The Ultimate Vegan Cookbook for Your Instant Pot let me know in the comments!