Cottage Cheese Uttapam

By Ministry of Curry · 480 min

Ingredients

Instructions

1. Rinse and soak the mung dal, urad dal, rice and fenugreek seeds in warm water for 30 minutes, or in room-temperature water overnight.
2. Drain the soaking water completely.
3. Blend the soaked dal and rice with the cottage cheese, water, cumin seeds, ginger, green chilli and salt into a smooth batter.
4. Stir in the baking soda just before cooking.
5. Preheat a cast iron pan over low to medium heat for a few minutes. Sprinkle a few drops of water: if it sizzles and evaporates quickly, it is ready. Lower the heat, wipe the surface with a damp paper towel, then rub it with half an onion dipped in oil.
6. Pour about ½ cup of batter per uttapam and spread slightly to a 7-inch round.
7. Scatter over the chopped onion, tomato and cilantro, then gently press them down with a silicone spatula. Cook on low-medium heat for 3-4 minutes, then carefully flip.
8. Cook for another 2-3 minutes until the vegetables start to get a slight char. Remove from the hot pan.
9. Repeat with the remaining batter. Makes 4 uttapam.

Summarized from Ministry of Curry's video. Watch it for the details.

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OnionGingerTomatoRiceRed onionCottage cheeseUrad dal