Traditional Utongba: The Ultimate Guide to Making This Delicious Manipuri Dish

Ingredients

2 cups of split black lentils (urad dal)
1 teaspoon of fenugreek seeds
2 tablespoons of salt
3 cups of idli rice
1 cup of cooked rice
1/2 cup of water for grinding
2 tablespoons of oil for greasing

Steps and instructions

Soak the split black lentils and fenugreek seeds in a bowl of water for at least 6 hours.
In a separate bowl, soak the idli rice for at least 6 hours as well.
After soaking, drain the water from the lentils and grind them in a mixer, adding a little water at a time, until a smooth batter is formed.
Drain the water from the idli rice and grind it along with the cooked rice, adding a little water at a time, until a slightly coarse batter is formed.
Mix the lentil and rice batter together in a large bowl. Add salt and mix well.
Cover the bowl and let it ferment overnight or for at least 8 hours.
After fermentation, gently stir the batter. If it is too thick, add a little water.
Grease a steamer plate with oil and pour a ladle full of batter onto it. Spread it evenly with the back of the ladle.
Steam it on high heat for 10-15 minutes or until a toothpick inserted comes out clean.
Once done, remove from the steamer and let it cool for a few minutes before removing from the plate.
Repeat with the rest of the batter. Serve warm.

Tools for making

Mixing Bowl - A large bowl to soak and mix the lentils and rice batter.
Mixer - A kitchen appliance used to grind the lentils and rice into a smooth batter.
Steamer Plate - A plate specifically designed for steaming, used to steam the utongba.
Ladle - A long-handled spoon used for pouring and spreading the batter onto the steamer plate.
Toothpick - A small wooden stick used to check the doneness of the steamed utongba.
Oil Brush - A brush used for greasing the steamer plate with oil.

Recipe variations

Add finely chopped onions, green chilies, and cilantro to the batter for added flavor.
Include grated carrots or grated zucchini in the batter for a vegetable twist.
For a spicier version, add red chili powder or chili flakes to the batter.
Replace idli rice with parboiled rice or regular white rice for a different texture.
Experiment with different lentils such as whole urad dal, moong dal, or a mixture of lentils.
For a gluten-free option, use gluten-free idli rice or substitute it with quinoa.
Try steaming the batter in small idli molds or in a muffin tin to create bite-sized utongba.
Add grated cheese or paneer to the batter for a cheesy variation.
For a vegan version, omit the cooked rice and use water or plant-based milk instead.
Add spices like cumin seeds, mustard seeds, or curry leaves to the batter for an aromatic twist.

Recipe overview

Utongba is a traditional Manipuri dish, typically served for breakfast or as a snack. This delightful dish is made from fermented split black lentils (urad dal) and rice, giving it a unique and delectable taste. Making Utongba involves a bit of planning, as it requires soaking and fermenting lentils and rice, but the results are well worth the effort. This recipe will guide you through the process step by step, from soaking the lentils and rice to fermenting the batter and finally, steaming to perfection. In the end, you'll have a delicious, warm, and satisfying dish that's sure to impress. Enjoy this taste of Manipur in your own kitchen!

Common questions

Can I use any other lentils instead of split black lentils? No, the traditional recipe calls for split black lentils (urad dal) as they provide the best texture and flavor for utongba.
What if I don't have idli rice? If you don't have idli rice, you can substitute it with regular rice such as parboiled rice or sona masuri rice. However, the texture of the utongba may differ slightly.
How long should I ferment the batter? The batter should be fermented for at least 8 hours or overnight. This allows the utongba to become soft and fluffy.
Can I store the batter for later use? Yes, you can refrigerate the batter for up to 2-3 days. Make sure to cover it tightly to prevent any odors from seeping in.
Can I steam the utongba without a steamer? If you don't have a steamer, you can use a large pot with a lid. Place a small heat-resistant bowl or stand at the bottom of the pot, pour water into the pot, and place the utongba plate on top of the stand. Steam it covered for the required time.
How can I check if the utongba is cooked? To check if the utongba is cooked, insert a toothpick into the center. If it comes out clean, then it is cooked. If not, steam it for a few more minutes.

Serving dishes and utensils

Steamer - A steamer is essential for cooking the utongba. It helps to steam the batter and create soft and fluffy utongba.
Mixing Bowl - A large mixing bowl is needed to combine the lentil and rice batter together along with salt.
Mixer - A mixer or blender is required to grind the soaked lentils and rice into a smooth or slightly coarse batter.
Steamer Plate - A steamer plate is used to pour the batter and steam the utongba. Make sure to grease it with oil before pouring the batter.
Ladle - A ladle is used to scoop and spread the batter evenly on the steamer plate.
Toothpick - A toothpick is used to check the doneness of the utongba. Insert it into the utongba, and if it comes out clean, it is cooked.

Origin stories

Utongba is a traditional Manipuri dish from the northeastern part of India. Interestingly, the Manipuri society is predominantly non-vegetarian, yet Utongba holds a special place in their cuisine. What makes this dish unique is the process of overnight fermentation, a cooking technique widely used in this region to enhance the nutritional value and digestibility of the food. The staple food of the Manipuri people is rice, which is why Utongba, a dish made primarily from rice, is commonly served with spicy chutneys, representing the love for spicy food typical of the Northeast Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.