Cottage Cheese Uttapam

Ingredients

• ¼ cup mung dal
• ¼ cup urad dal
• ¼ cup basmati rice
• ¼ teaspoon fenugreek seeds optional
• 2 cups water for soaking
• ¾ cup low-fat cottage cheese
• ½ cup water for grinding the batter
• ½ teaspoon cumin seeds
• 1- inch piece of ginger
• 1 green chili
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 small red onion finely diced
• 1 tomato finely diced
• ¼ cup chopped cilantro

Steps

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 out the soaking water completely.
3. Add the soaked dal and rice to a blender along with cottage cheese, water, cumin seeds, ginger, green chili, and salt.
4. Blend into a smooth batter.
5. Stir in the baking soda just before cooking.
6. Before making each uttapam, preheat the cast iron pan over low to medium heat for a few minutes. Sprinkle a few drops of water, if it sizzles and evaporates quickly, the pan is ready. Lower the heat, wipe the surface with a damp paper towel, then rub half an onion dipped in oil across the pan. This helps cool the surface slightly and creates a natural non-stick layer.
7. Pour about ½ cup of batter for each uttapam, spreading it slightly to form a 7-inch round.
8. Sprinkle chopped onion, tomato, and cilantro on top. Gently press down the toppings with a silicone spatula. Cook on low-medium heat for 3 to 4 minutes and then carefully flip the uttapam over.
9. Cook for an additional 2 to 3 minutes or until the veggies start to get a slight char. Take out the Uttapam from the hot pan.
10. Repeat the process of making Uttapam with the remaining batter. Makes 4 uttapam.