When you have left over dosa batter and it is meatless Monday, why not make this vegetarian omelette, Uttapa.

Growing up in a Gujarati family, the food we ate were flavors passed down from generations. A favorite dish of mine is Uttapa, a rice and gram lentil batter mixed with onions, tomatoes, chilis, and cilantro served with a coconut chutney. This dish a filling and savory and a delicacy for the morning.

Uttapa (Vegetarian Omlette)

Ingredients

For Batter

• 1/2 cup split and dehusked black gram lentils (urad dal)
• 1 1/2 cup rice
• 1 tsp fenugreek seeds
• 1-2 tsp salt
• 1 small onion, halved
• 1 tsp olive oil

For Assembly

• 1 chili pepper, finely chopped
• 1 tomato diced
• 1/2 onion, finely diced
• handful cilantro, chopped
• 1 tbs ghee

Method

To make the batter

1. Wash and soak rice and urad dal with fenugreek seeds in separate dishes for 4-6 hours
2. In a blender, blend rice into a paste, pour out in a mixing bowl, and set aside
3. Then clean the blending cup and blend urad dal  with fenugreek seeds into a paste
4. Mix them together (if you blend them together, the consistency of the batter will not turn out smooth)
5. Test batter for thickness, if the batter is too thick or too thin, the batter will not ferment well. Batter should be slightly thinner than pancake batter
6. Store batter in a glass jar in a warm place over night for fermentation of batter
7. Remove batter from refrigerator 1-2 hour prior to making (you want to bring the batter to room temperature)

Assembly

1.  Scoop out 2 ladles full of batter into a mixing bowl
2. Add 1-2 tbs water, tomato, onion, chili pepper, cilantro, and salt, mix well
3. Heat a small frying pan with ghee
4. Pour 1 ladle of batter into the frying pan and let cook for 1-2 minute; until the bottom has browned
5. Using a spatula flip the uttapa and cook for 2-3 minutes
6. Use the first one as a tester to check the thickness of the batter, if the batter is too thick the uttapa will taste doughy
7. Serve with coconut chutney and enjoy!