Black Rice Uttapam

 

           Uttapams are shallow fried traditional South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

           So start your day with some yummy Black Rice Uttapams, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

           Do try this amazing and wholesome Uttapams and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. You can go wild with your imagination regarding the toppings. So check out a quick step by step pictorial recipe to prepare this great comfort meal. 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from uttapams, dosa, idli, pongal and paniyaram also can be made. 

• 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

Topping - 

• 1 onion, chopped
• 1/4 cup carrot, grated
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

             Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste along with ginger, green chilies and required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it overnight. 

             For the topping - Mix together onion, grated carrot, green chilies & coriander leaves. Keep aside. 

            To make the Uttapams, heat a non stick tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. 

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it.  

          Add some of the onion-carrot mix over it and gently press it down with the back of the ladle. Fry on a medium flame for a minute or two or till done. Flip it over and cook the other side too for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.

                            Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

                                   Wash well, rinse & soak in sufficient water overnight. 

                        Blend to a smooth paste along with ginger, green chilies & required

                        quantity of water.

                                  The batter should be of pouring consistency. 

                                  Add salt to taste and ferment it overnight.

                                 The fermented batter. 

                        Mix together onion, grated carrots, green chilies & coriander leaves. 

                        Keep aside. 

                      Heat a non stick tawa. Drizzle some oil & spread around. Sprinkle some

                      water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of 

                      the batter & spread in a circular motion with the back of the ladle. Drizzle

                      some oil around the edges & over it. Add some of the onion-carrot mix

                      over it and gently press it down with the back of the ladle. Fry on a medium

                      flame for a minute or two. 

                       Flip it over & let it cook the other side too for a minute. Transfer to a 

                       serving plate. Make similar uthappams with the remaining batter.

                                 Serve them hot with sambar and coconut chutney.