The spontaneity of Summer - Breakfast Uttapam

Where did summer go? One of the things I've missed this summer is going to the farmer's market. It feels like fall. It's cooler in the evenings and there is definitely the crisp smell of fall. The leaves are just beginning to turn colors and the shadows are deeper. I've realized that we have not been to the farmer's market for some time. On Saturday mornings, we love to get up late (not too late, or we'll miss the good stuff) and head to the market to check out all that the market has to offer.

A visit to the farmer's market is a wonderful way to make something spontaneous for dinner. The craziness of the pandemic has changed the way I cook. I plan my grocery visits now and try to buy things well in advance, so we are all stocked up. And perhaps that is what I miss most, the spontaneity of the summer. What a summer it has been. We've missed traveling spontaneously as well - driving to Cincinnati to check out the latest visit at the Cincinnati Art Museum or checking out all the food at Findlay Market. We love going to Louisville to see art at the Speed Art Museum. Though some things are missed, there have been other simple pleasures like being outdoors and biking with the kids.

I love farmer's markets for the thrill of finding something new and unusual, whether it be the perfect heirloom tomato or sweet summer corn. You never know what you will discover. The kids love getting hot waffles at the waffle booth. They enjoy hot crispy waffles with whipped cream and strawberries. G is a fan of breakfast pizza. Our local pizzeria, makes a hot and gooey pizza with scrambled eggs, spinach, and tomatoes. While everyone is enjoying their breakfast treat, I have a chance to explore.

As the evenings get cooler and the last of the summer heat fades, I'm making breakfast uttapam. It's a great way to use some summer vegetables like tomatoes and peppers. Uttapam is a delicious take on dosa and idlis. They are made with a fermented batter of ground rice and dal. They are a cross between a dosa and an idli, a little bit thicker and definitely easier. They are usually topped with vegetables, making them different from dosa. I love them because you can make them with one or two-day-old dosa batter and are quick to make. They are crispy and soft, and the vegetables add a nice balance. They go well with coconut chutney or sambhar.

I use a ratio of 4:1 of rice to urad dal. This is G's Mom's formula, and it works well. My mother used a lot less rice, and this gives you a softer result. Let the rice and urad dal soak for 5 to 6 hours, then grind them until you have a thick fluffy batter similar to pancake batter. Fermenting overnight gives it a rich flavor, and you are ready to make dosa or uttapam in the morning. You can also leave the batter in the refrigerator for up to 5 days and use it whenever you like. Spread the uttapam on a hot frypan, putting enough batter that gives you the size of a large pancake. Starting from the middle, gently spread the batter in a circle, almost like a swirl, and then sprinkle chopped onion, tomatoes, and peppers on top. Let it cook, then give it a flip and gently cook the other side.

Has it been a lost summer? Not entirely lost, but one I will always remember.

Breakfast Uttapam

A delicious healthy breakfast. Made with fermented rice and urad dal, they are a cross between a savory crepe and a pancake. Top them with onions, tomatoes and peppers. You can use any combination of vegetables, carrots and scallions would be great too.

Serves 6

For uttapam batter:

• 2 cups long grain rice
• 1/2 cup urad dal
• 1/2 tablespoon fenugreek seeds
• 2 teaspoons salt

To make uttapam:

• 2 tablespoons oil
• 1 medium onion (chopped)
• 1 green or red pepper (chopped)
• Small bunch cilantro (chopped)
• 1 green chili (chopped (optional))

1. Rinse the urad dal. In a large bowl, soak the rice and urad dal for 5 to 6 hours covered with about 2 inches of water.

2. Strain the rice and urad dal. Hold on to the the water in a bowl.

3. In a blender, grind the rice and dal with about 3/4 cup of the water. Blend until smooth and frothy. The batter should be the consistency of pancake batter. Add salt and stir well.

4. Leave the batter to ferment for about 12-14 hours or overnight. During the summer, the counter is a great place. You can also use the oven. Preheat the oven to 150 degrees then turn it off and leave the batter inside. I also like using my Instant Pot on yogurt mode.

5. Heat a frypan over medium heat. Add a teaspoon of oil, then about a 1/4 cup of batter. You are looking for uttapam about the size of a large pancake. Starting in the middle, gently swirl the batter in a circular motion.

6. Top with onions, peppers and cilantro. Sprinkle a 1/2 teaspoon of oil around the edges. Let the uttapam cook for 3-4 minutes until golden, then gently flip and cook until just cooked, about a minute or two more. The vegetable side will be soft while the other side will be more crispy.

7. Serve warm with coconut chutney or sambhar. They are also great all by themselves.