I am back with another recipe using ivory lentils (in case you’ve missed the first one, click here). I had never heard of uttapam, but learned about it in the website of the very company I got the lentils from. They are described as flatbreads, but I suppose little pancakes (or fritters) could work equally well if not better. After all, it is more a batter than a dough, that is poured instead of rolled, and cooked over a griddle, not an oven. In my mind, that gravitates to pancake territory. But flatbread, pancake, fritters… it’s irrelevant. They are delicious. Dangerously so, I should add.
(slightly modified from Woodland Foods)
(makes 8 little pancakes)
1 cup Basmati rice
1/2 cup Ivory lentils
3/4 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup peas (fresh or frozen)
1 Jalapeno pepper, minced
1/2 cup fresh cilantro, chopped
vegetable oil (I used grape seed)
Thoroughly rinse rice and lentils separately. Place each in large bowl of fresh water and soak for 2 hours.
Drain rice and lentils, and place in blender. Add salt, sugar and baking soda and grind mixture into paste. Add about 1/2 cup water, and continue blending to create thick batter. Transfer mixture to bowl, and set aside to ferment at room temperature for at least 4 to 12 hours.
Combine peas, Jalapenos and cilantro in a small bowl. Heat griddle or nonstick skillet over medium heat and brush with oil. Pour in 2 to 3 tablespoons batter and spread out with back of spoon to create circle 4 inches in diameter. Sprinkle some of pea mixture evenly on top. Cook until small bubbles appear on surface, then flip and cook other side until crisp and golden.
to print the recipe, click here
Comments: I always feel a bit insecure making ethnic recipes I have zero experience with, but I must say this one turned out excellent, no problems, every step seemed to happen exactly as expected. Plus we both loved the texture and the taste of the little pancakes, that were served with a turkey chili. Sally again takes a ton of liberties with her dinner preparations. Chili made with turkey. Served with little flatbreads from India. All enjoyed with no remorse whatsoever!
Pin me, pin me!
ONE YEAR AGO: Valentine’s Day Sweetheart Cookies
TWO YEARS AGO: Fesenjan, Fast-Food Style
THREE YEARS AGO: Lavender Macarons with White Chocolate Ganache
FOUR YEARS AGO: Raspberry Chocolate Truffles
FIVE YEARS AGO: Red Velvet Cupcakes
SIX YEARS AGO: Happy Valentine’s Day!
SEVEN YEARS AGO: A Few Blogging Issues
EIGHT YEARS AGO: Dan Dan Noodles
NINE YEARS AGO: Sophie Grigson’s Parmesan Cake
TEN YEARS AGO: Antibiotics and Food
4 thoughts on “UTTAPAM, WHITE LENTIL AND RICE FLATBREAD”
I love the look and sound of these previously unknown beauties ! Rice and peas . . . chilli and coriander . . . if I cannot get the white lentils I’ll use the yellow or orange or black !! Yes I know they won’t taste ‘correct’ but I just like the recipe ! And let’s call them ‘flatbread; then my nutritionist’s stand is also at peace !!!
LikeLiked by 1 person
I can’t wait to try these. I love all the new ingredients and recipes that I learn about from your blog!
These are really cool! I love the peas on top too!
They look great, one for me!