Onion uthappams

Walk into a South Indian canteen or cafe during the early part of the day and you will be greeted by the sight of large hotplates with many variations of the uthappam being cooked to order. Uthappams are South India’s fantastic breakfast and brunch dish. Top these fermented rice and lentil pancakes with grated raw beetroot, or chopped spinach, tomatoes or mushrooms for an interesting alternative. Don’t be put off by the time it takes to make the batter – once made, it can be left in the refrigerator for a week.

Onion uthappams. Credit: Hardie Grant Books / Jana Liebenstein

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 30 g (1 oz) vegan ghee or vegan butter, or 2 tablespoons vegetable or sunflower oil
• Coconut chutney or other chutney, to serve

Batter

• 225 g (8 oz/1 cup) parboiled (converted) rice or other short-grain rice
• 75 g (2½ oz) basmati rice or other long-grain rice
• 150 g (5½ oz/⅔ cup) split white lentils (white urad dal/dhal)
• ½ tsp fenugreek seeds
• 1 red (Spanish) onion, chopped
• 2 green chillies, chopped
• large handful coriander (cilantro) leaves, chopped
• ½–1 tsp salt, or to taste

Soaking time: overnight. Fermenting time: 8-12 hours.

Instructions

1. To make the batter, rinse the parboiled and basmati rice and the lentils in cold water, then drain. Put in a large bowl with the fenugreek seeds and 2 litres (68 fl oz/8 cups) water, cover and soak overnight.
2. Drain the rice, lentils and fenugreek seeds, then process in a food processor to form a smooth batter that has the consistency of a thick soup. Pour into a clean large bowl, cover and keep in a warm place for 8–12 hours to allow the batter to ferment. When it is ready, it will have little bubbles on the surface and a slightly sour smell.
3. Add the onion, chilli, coriander and salt to the batter and mix thoroughly.
4. Heat a heavy-based non-stick frying pan over a medium heat for about 2 minutes. Pour a small ladleful of batter into the pan and swirl it around to cover the base of the pan and form a thin pancake. Cook for about 4 minutes, or until bubbles appear on the surface. Add a little ghee, butter or oil around the edges of the pancake, then turn and cook the other side for a further 3 minutes, until golden brown and crunchy on the outside. Remove from the pan. Repeat with remaining batter. Serve with chutney.
   

This is an edited extract from Vegan Indian Food by Ragini Day (Hardie Grant Books, RRP $45); photograph by ana Liebenstein.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.