Uttapam

Method

Soak urad dal, rice and fenugreek seeds together in water for 5-6 hours until softened. Grind to a thick, smooth batter with minimal water using a wet grinder, then ferment for 6-8 hours until the batter rises and becomes airy. Mix the fermented batter with salt and adjust consistency to a thick pouring batter. Combine onions, tomatoes, chillies, coriander and coconut in a bowl. Heat oil on a non-stick griddle over medium heat, pour a ladleful of batter and spread gently into a thick, round pancake about 8cm diameter. Immediately scatter the vegetable topping over the surface, then drizzle a little oil around the edges. Cook for 3-4 minutes until the bottom is golden and crispy, then flip carefully and cook the other side for 1-2 minutes. Serve hot with coconut chutney and sambar.