Indian Vegetable Uttapam with Coconut Chutney

Ingredients

• 126 gUrad dal
• 240 gRice
• 120 gCoconut flakes
• 120 gYogurt
• 120 gOnion
• 120 gBell pepper
• 80 gCarrot
• 120 gTomato
• 5 gChili
• 10 gCoriander
• 10 gGinger
• 2 gCurry leaves
• 2 gMustard seed
• 0.5 gAsafoetida
• 24 gRapeseed oil
• 310 mlWater
• 8 gSalt
• 780 guttapam-teig

Instructions

1. 1

   Mix the batter

   • Rinse and soak urad dal
   • Rinse and soak rice
   • Drain and blend finely
   • Blend with water into a thick batter
   • Stir in salt
   • Cover and ferment in a warm place
2. 2

   Chop the vegetables

   • Finely dice the onion
   • Finely dice the bell pepper
   • Finely grate the carrot
   • Seed and dice the tomato
   • Finely chop the green chili
   • Roughly chop the cilantro
3. 3

   Blend the chutney

   • Add coconut, yogurt and water to a blender
   • Add ginger and blend smooth
   • Season with salt
4. 4

   Make the tadka

   • Heat oil in a small pan
   • Let mustard seeds pop
   • Toast urad dal until golden
   • Fry curry leaves briefly
   • Stir in asafoetida
   • Pour the tadka over the chutney
5. 5

   Cook the uttapam

   • Preheat the pan over medium heat
   • Lightly oil the pan
   • Pour batter and spread thickly
   • Scatter vegetables on top and press lightly
   • Cover and cook until the top sets
   • Flip and cook briefly to finish
   • Keep warm and repeat