It will take some time and planning to get the batter ready, but once it's done you can cook these Indians pancakes in about 10 minutes!
Prep Time7 hourshrs40 minutesmins
Cook Time10 minutesmins
Total Time7 hourshrs50 minutesmins
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: uttapam, vegan instant pot
Servings: 12large uttapams
Calories: 223kcal
Author: Kathy Hester
Ingredients
1cupurad dal (skinned split urad), you can get online or at Indian markets
1cupbrown rice
1cupmillet
1cupquinoa, washed well to remove the seed coating
5 cupswater
Instructions
Mix the urad dal, rice, millet, quinoa and water in a large bowl. Cover and let soak to soften for 8 hours.
After the soak, puree the mixture (including the soaking water) in your blender in batches and add to your Instant Pot liner.
Place the liner in your Instant Pot, cover and press the yogurt setting. Leave it at the default 8 hours for it to ferment.
Note: You can store the fermented mixture in your fridge for up to 1 week or you can cook up all the pancakes at once and freeze them to heat for later.
Heat a nonstick skillet over medium heat. Once hot, add ½ cup (120 ml) of the batter per pancake and shape into a circle. Cook until bubbles begin to form.
Sprinkle the topping you choose over the top of the pancake and press in a little with your spatula. Flip the pancake and cook until both sides are browned.
Place on a plate and cook the next one. You could also have more than one skillet going at a time.