Cottage Cheese Uttapam

Ingredients

• 1/4 cup mung dal
• 1/4 cup urad dal
• 1/4 cup basmati rice
• 1/4 teaspoon fenugreek seeds (optional)
• 2 cups water (for soaking )
• 3/4 cup low-fat cottage cheese
• 1/2 cup water (for grinding the batter )
• 1/2 teaspoon cumin seeds
• 1- inch piece of ginger
• 1 green chili
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 small red onion (finely diced)
• 1 tomato (finely diced)
• 1/4 cup chopped cilantro

Instructions

1. 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. 2

   Drain out the soaking water completely.

3. 3

   Add the soaked dal and rice to a blender along with cottage cheese, water, cumin seeds, ginger, green chili, and salt.

4. 4

   Blend into a smooth batter.

5. 5

   Stir in the baking soda just before cooking.

6. 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. 7

   Pour about ½ cup of batter for each uttapam, spreading it slightly to form a 7-inch round.

8. 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. 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. 10

    Repeat the process of making Uttapam with the remaining batter. Makes 4 uttapam.