Beetroot Uttapam is a colorful and nutritious variation of the traditional South Indian Uttapam. It is made with a fermented batter of rice and lentils, topped with a mixture of grated beetroot and spices. Here's a recipe to prepare Beetroot Uttapam:
Ingredients:
For the batter:
1 cup idli rice or regular rice
1/2 cup urad dal (split black gram)
1/2 teaspoon fenugreek seeds (optional)
Salt to taste
Water for soaking and grinding
For the beetroot topping:
1 medium-sized beetroot, peeled and grated
1 small onion, finely chopped
1 green chili, finely chopped
A handful of coriander leaves, chopped
Salt to taste
For the tempering:
1 tablespoon oil
1 teaspoon mustard seeds
A few curry leaves
Instructions:
Rinse the rice, urad dal, and fenugreek seeds (if using) separately. Soak them in water for about 4-6 hours.
Drain the water and grind the rice and dal separately to a smooth batter using a wet grinder or mixer grinder. Add water as needed while grinding.
Mix the ground rice and dal batter together in a large bowl. Add salt and mix well. Allow the batter to ferment overnight or for at least 8 hours in a warm place.
In a separate bowl, combine the grated beetroot, chopped onion, green chili, coriander leaves, and salt. Mix well and set aside.
Heat a griddle or non-stick pan over medium heat. Grease it with a little oil.
Pour a ladleful of the fermented batter onto the hot griddle and spread it in a circular motion to form a thick pancake.
Spoon some of the beetroot topping mixture onto the uttapam and spread it evenly.
Drizzle a little oil around the edges of the uttapam and on top of the beetroot mixture.
Cook the uttapam on medium heat until the bottom turns golden brown and crispy. Flip it over and cook the other side until it is cooked through.
Remove the Beetroot Uttapam from the griddle and repeat the process with the remaining batter and beetroot topping.
In a small pan, heat oil for tempering. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Pour the tempering over the prepared uttapams.
Serve the Beetroot Uttapam hot with coconut chutney or sambar.
Enjoy the colorful and flavorful Beetroot Uttapam!