Onion Uttapam

Ingredients 

• 2¾ cups parboiled rice, washed and soaked for 4 hours
• ¼ cup raw rice washed and soaked for 4 hours
• 1 cup split skinless black grams (dhuli urad dal) washed and soaked for 4 hours
• 1 teaspoon fenugreek seeds (methi dana) (optional)
• Salt to taste
• Ghee as required
• 3-4 medium onions, thinly sliced
• 4-5 green chillies finely chopped
• 2 medium carrots grated
• Fresh coriander leaves chopped as required
• Sambhar to serve
• Coconut chutney to serve

Method

1. Drain and blend the two rice varieties with sufficient water into a smooth batter. Drain and blend the split gram and fenugreek seeds with sufficient water into a smooth batter.
2. Transfer both the batters into a bowl, add salt and mix well. Set aside to ferment in a warm place overnight or for at least 4-6 hours.
3. Heat a little ghee on a non-stick tawa, pour a ladleful of batter, sprinkle a few onion slices, a little green chillies, some carrots and coriander leaves, drizzle a little ghee on top and cook on medium heat for 2-3 minutes or till the underside is golden. Turnover and cook on the other side till done. Similarly, make more uttapams.
4. Arrange them on serving plates and serve hot with sambhar and coconut chutney.