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London-based vegan chef Julius Fielder who has already earned praises from Indian-origin foodies for his recipes of vada pao and idli, recently made some of the most perfect uttapam! In episode 34 of his series Vegan Cultures which explores traditional plant-based meals from all around the world, Fielder talked about the utility and flavour of uttapam.
"Just like Idli and Dosa, Uttapam is made from a fermented batter of rice and lentils, a process that converts carbohydrates and proteins into easier-to-digest forms and increases the bioavailability of certain nutrients, making this one of South India’s healthiest breakfasts," he pointed out.
Uttapam is a popular South Indian pancake-style dish, typically made from a batter consisting of fermented rice and urad dal (black gram) mixture. The batter is spread on a hot griddle or tawa and cooked with toppings such as onions, tomatoes, green chilies, and sometimes other ingredients like grated coconut or chopped coriander leaves.
Mainly appreciated for its soft and spongy texture, it's a popular breakfast in many parts of the country. Fielder sticks to a traditional recipe, going the full mile with the fermented batter and the milagaai podi topping. And desi foodies on the Internet are seriously pleased with the vegan chef's skills.
"I'm South Indian, who ever thought you how to make the batter did a pretty good job and I'm so proud of you for making it from scratch," wrote one user. "i respect you so much just for the way you tried to pronounce our food items correctly! For cooking it perfectly you deserve hats off!!" wrote another.
People also could not get over the fact that Fielder put an entire spoonful of dry podi in his mouth, straight from the jar. "He put an entire spoon of DRY milagai podi in his mouth. how is no one reacting to that," exclaimed one user. "Wait wait DID U JUST EAT A SPOONFUL OF MOLAGA PODI OR AM I TWEAKING," quipped another.
While your homemade uttapam may not always come out perfect and look expert-made, there are some ways to make sure they are fluffy and perfect. Bookmark these easy hacks for the perfect uttapam if you're cooking it from scratch.
Ferment the Batter Well
Allow the batter to ferment for a sufficient amount of time. Fermentation not only enhances the flavour but also makes the uttapam soft and fluffy.
Use a Non-Stick Pan or Well-Seasoned Cast Iron Skillet
Uttapam tends to stick, so using a non-stick pan or a well-seasoned cast iron skillet will make it easier to flip and prevent sticking.
Adjust the Consistency of the Batter
Depending on personal preference, you can adjust the consistency of the batter. A slightly thicker batter will result in thicker uttapam, while a thinner batter will yield thinner ones.
Preheat the Pan Properly
Ensure that the pan is well-heated before pouring the batter. This helps in achieving the right texture and prevents the uttapam from sticking to the pan. Cook uttapam on medium heat to ensure even cooking without burning. You can cover the pan with a lid to help the top cook as well.
