Uttapam Sambar: South Indian Delight Straight From My Kitchen!
Namaste Doston! Kem cho? Vanakkam!
Chef Curry Do’pyaza here, back with another lip-smacking recipe that’ll transport you straight to the sun-kissed shores of South India! Today, we’re diving into the world of Uttapam and Sambar, a classic combination that’s as comforting as a warm hug on a rainy day.
This dynamic duo is a staple in many South Indian homes, especially during festive occasions like Pongal, Onam, and Ugadi. It’s also a popular breakfast choice, a quick lunch option, or even a light dinner. Honestly, there’s never a bad time for Uttapam Sambar!
A Little History Lesson
Uttapam, sometimes called “Indian Pizza,” has ancient roots. It’s a type of dosa, but thicker and fluffier, made from fermented batter. Sambar, on the other hand, is a lentil-based vegetable stew that’s tangy, spicy, and utterly delicious. This flavorful combination has been enjoyed for generations, passed down through families, and perfected over time.
Let’s Get Cooking!
Preparation Time: 20 minutes (plus overnight soaking and fermentation)
Cooking Time: 30 minutes
The Star Cast (Ingredients)
For the Uttapam:
- 2 cups Idli Rice (Parboiled Rice)
- 1 cup Urad Dal (Split Black Gram)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- Salt to taste
- Vegetable Oil for cooking
- Optional Toppings: Finely chopped Onions, Tomatoes, Green Chilies, Coriander Leaves, Carrots
For the Sambar:
- 1 cup Toor Dal (Split Pigeon Peas)
- 2 cups Mixed Vegetables (Drumsticks, Eggplant, Pumpkin, Okra, Tomatoes, Onions, Carrots)
- 1 medium Onion, chopped
- 2 medium Tomatoes, chopped
- 2-3 Green Chilies, slit
- 1 tablespoon Sambar Powder
- 1 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Red Chili Powder (Lal Mirch)
- 1 tablespoon Tamarind Paste (Imli)
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing)
- 2-3 Dry Red Chilies
- 1 sprig Curry Leaves (Kadhi Patta)
- 2 tablespoons Vegetable Oil
- Salt to taste
- Fresh Coriander Leaves for garnish
Lights, Camera, Action! (Instructions)
Uttapam Time:
- Soak & Grind: Wash the idli rice and urad dal separately. Soak them in enough water for at least 4-5 hours, or preferably overnight. Add the methi seeds to the rice while soaking.
- Grind it Fine: Grind the urad dal into a smooth, fluffy batter using a grinder or blender. Then, grind the rice into a slightly coarse batter.
- Combine & Ferment: Mix both batters together with salt. Cover and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume. This is where the magic happens!
- Heat & Pour: Heat a flat griddle or tawa over medium heat. Grease it lightly with oil.
- Make the Uttapam: Pour a ladleful of batter onto the hot tawa and spread it into a thick circle.
- Add Toppings: Sprinkle your favorite toppings like onions, tomatoes, and green chilies over the uttapam.
- Cook & Flip: Drizzle a little oil around the edges. Cook until the bottom is golden brown and the top is slightly cooked. Flip and cook the other side until golden brown.
- Serve Hot: Remove the uttapam from the tawa and serve it hot with sambar.
Sambar Symphony:
- Cook the Dal: Wash the toor dal and cook it in a pressure cooker with 2 cups of water until it’s soft and mushy. You can also cook it in a pot on the stove, but it will take longer.
- Sauté the Aromatics: Heat oil in a large pot or pan. Add mustard seeds, cumin seeds, asafoetida, dry red chilies, and curry leaves. Let them splutter for a few seconds.
- Sauté Veggies: Add chopped onions and green chilies. Sauté until the onions turn light golden brown. Add chopped tomatoes and cook until they soften.
- Add Spices: Add sambar powder, turmeric powder, and red chili powder. Sauté for a minute until fragrant.
- Add Vegetables: Add the mixed vegetables and sauté for 2-3 minutes.
- Combine Everything: Add the cooked dal, tamarind paste, and 2-3 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Season & Garnish: Add salt to taste. Garnish with fresh coriander leaves.
Chef’s Secret Tips
- Fermentation is Key: Don’t rush the fermentation process. The longer the batter ferments, the fluffier the uttapam will be.
- Consistency Matters: The uttapam batter should be thick enough to hold its shape on the tawa.
- Don’t Overcrowd: Don’t overcrowd the tawa with too many toppings, or the uttapam will become soggy.
- Adjust the Spice: Adjust the amount of sambar powder and red chili powder to suit your taste.
- Fresh is Best: Use fresh vegetables for the sambar for the best flavor.
Cooking Methods for the Modern Cook
- Gas Stove: The traditional method, perfect for achieving that smoky flavor.
- Induction Stove: Offers precise temperature control for even cooking.
- Pressure Cooker (Sambar): Speeds up the cooking process for the dal and vegetables.
- Microwave (Reheating): Ideal for quickly reheating leftover uttapam and sambar.
- Slow Cooker/Crockpot (Sambar): A convenient way to prepare sambar, allowing the flavors to meld beautifully over time. Just add all the ingredients (except the tempering) and cook on low for 6-8 hours. Add the tempering just before serving.
Goodness in Every Bite (Nutritional Information – Approximate)
(Per Serving – Varies based on ingredients and portion size)
- Calories: 350-450
- Protein: 15-20g
- Carbohydrates: 50-60g
- Fat: 10-15g
Serving Suggestions
- Serve hot uttapam with a generous bowl of sambar.
- Coconut chutney or tomato chutney makes a delightful accompaniment.
- A dollop of ghee (clarified butter) on top of the uttapam adds richness and flavor.
- Garnish with fresh coriander leaves for a pop of color.
Your Turn!
So, there you have it! A simple yet satisfying recipe for Uttapam Sambar that’s sure to become a family favorite. Now, it’s your turn to get into the kitchen and try it out. Cook this delicious meal at home and share it with your friends and family. They will love you for it!
Happy Cooking, Doston!
Chef Curry Do’pyaza signing off!