Best 2 Flat Rice Bread From Southern India Uttapam Recipes

Uttapam is a popular South Indian breakfast dish made from a batter of rice and lentils. The batter is spread out on a hot griddle and cooked until golden brown. It is the perfect meal to start your day with, as it is loaded with flavor and nutrients. Uttapam is usually served with chutney and sambar, although there are many other delicious accompaniments you can try that will compliment the dish. It is a versatile dish that can be made with a variety of toppings, making it a favorite for both vegetarians and non-vegetarians alike.

Here are our top 2 tried and tested recipes!

FLAT RICE BREAD FROM SOUTHERN INDIA: UTTAPAM

Flat Rice Bread from Southern India: Uttapam image

Recipe adapted from Meena Pathak, Flavors of India: Authentic Indian Recipes as seen on Sara's Secrets. Found on Food Network, posting for ZWT.

Provided by AZPARZYCH

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 26

Ingredients

1 cup basmati rice
1/2 cup white lentils (hulled, split urad dal)
salt
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup chopped onion
1 cup skinned seeded and diced tomato
1 green chili pepper, chopped
1/2 cup chopped fresh cilantro leaves
ghee or vegetable oil, as desired
5 tablespoons vegetable oil
3 dried red chilies
5 teaspoons coriander seeds
1/2 teaspoon fenugreek seeds
4 tablespoons grated fresh coconut
3/4 cup yellow lentils (toover dal)
1/2 teaspoon ground turmeric
1/2 cup sliced onion
1/4 teaspoon ground asafoetida powder
1/2 cup diced tomato
1 cup diced eggplant
3/4 ounce tamarind pulp
salt
1/2 teaspoon sugar
8 curry leaves
1/2 teaspoon mustard seeds

Steps:

Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
Sambhar (South Indian Lentil Curry):.
Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.

ANGOLAN CORN AND RICE BREAD

Angolan Corn and Rice Bread image

Make and share this Angolan Corn and Rice Bread recipe from Food.com.

Provided by KateL

Categories Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

14 ounces ground white cornmeal (400 g)
1 tablespoon baking powder
1 teaspoon salt
7 ounces cooked rice (200 g)
12 1/4 ounces whole milk (360 ml)
3 eggs
2 tablespoons coconut oil

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Sift all the dry ingredients together then beat together the eggs and mix with the coconut oil, milk and rice.
Mix this into the dry ingredients and combine well.
Pour the mixture into a well-oiled baking pan, place in an oven at 375 degrees F (190°C) and bake for 30 minutes.
Take out of the oven, allow to cool a little then tip from the tin and allow to cool completely before cutting and serving.

Nutrition Facts : Calories 298.2, Fat 8.5, SaturatedFat 4.7, Cholesterol 74.3, Sodium 490.6, Carbohydrate 48.3, Fiber 3.7, Sugar 2.7, Protein 8.4

Tips:

To make the uttapam batter, use a blender or food processor to grind the rice and lentils into a fine powder. This will help the batter to be smooth and consistent.
If you don't have a blender or food processor, you can also soak the rice and lentils overnight and then grind them using a mortar and pestle.
The batter should be thick enough to coat the back of a spoon. If it's too thin, add more rice flour or lentil flour. If it's too thick, add more water.
When cooking the uttapams, make sure the pan is hot enough before adding the batter. This will help the uttapams to cook evenly and prevent them from sticking to the pan.
Cook the uttapams over medium heat. If the heat is too high, the uttapams will burn. If the heat is too low, they will take too long to cook.
Toppings can be added to the uttapams before they are flipped. Some popular toppings include onions, tomatoes, chilies, and cilantro.
Uttapams can be served with a variety of chutneys or sambar.

Conclusion:

Uttapam is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and lentils, and it can be easily customized to suit your own taste. With its simple ingredients and easy-to-follow instructions, uttapam is a perfect recipe for beginner cooks and experienced chefs alike. So next time you're looking for a quick and easy meal, give uttapam a try!