Uttapam
- 1 cup black rice
- 1/2 cup black sesame seed
- 1 teaspoon ground cumin
- 1 teaspoon black salt
- 2.5-3 cups water
- oil
- Diced or sliced vegetables
- Rinse and soak rice for 3-4 hours, drain, save soaking water and make to 2.5 cup liquid.rnPlace soaked rice, black sesame seeds, ground cumin and salt in a high power blender, add about 2 cups of liquid and blend, adding more liquid as needed, you want a little bit thicker than pancake batter
- Transfer it to a container and cover with clean kitchen towel, live on the counter for 6 hours or overnight.rnIt is ready to go in the morning.rnIt will keep 2-3 days in the fridge.
- For toppings, any vegetables will work; I used red pepper, green onion, shallot, cilantro and hot chilli.rnHeat the frying pan on high heat, add 1/2 tsp oil and swirl, place 1/2 cup batter and spread with the back of the spoon or ladle in to pancake shape.rnSprinkle with chopped vegetables, turn heat to medium, cover and cook 3 minutes, flip over and cook uncovered another 3 minutes.rnServe
black rice, black sesame seed, ground cumin, black salt, water, oil, vegetables
Taken from food52.com/recipes/42487-uttapam (may not work)