Black Rice Uttapam

Ingredients

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying
• 1 onion, chopped
• 1/4 cup carrot, grated
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

Steps

1. Gather 1 cup black rice, 1/3 cup urad dal and 1/2 tsp. fenugreek seeds.
2. Wash well, rinse and soak overnight in enough water.
3. Blend smoothly with ginger, green chilies and water as required to make a pouring-consistency batter. Add salt to taste and ferment overnight.
4. With the fermented batter ready, mix onion, grated carrot, green chilies and coriander together and set aside.
5. Heat a nonstick tawa or griddle, drizzle and spread oil, then sprinkle water. Once it sizzles off, wipe dry with tissue paper. Pour a ladleful batter and spread in a circle with the ladle's back. Drizzle oil around the edges and over the uttapam. Add onion-carrot topping and press gently with the ladle's back. Fry over medium heat for a minute or two or until done.
6. Flip and cook the other side for a minute. Put on a serving plate, repeat with the remaining batter and serve hot with sambar and coconut chutney.