Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
Modern method
Ragi uthappam
Ragi uttapam
Ragi uthappam turns fermented ragi, urad and idli-rava batter into thick griddle cakes topped with onion and green chilli.
History
The modern creator demonstration does not establish the earliest attestation or origin of this food.
Ingredients
Scaling: source batch only
Whole ragiWash two or three times and soak for about six hours.
355 mL1½ cup as recorded
Urad dalWash and soak for about six hours.
118 mL½ cup as recorded
Idli ravaSoak for half an hour, then drain and squeeze out excess water.
355 mL1½ cup as recorded
WaterUse a little water while grinding the ragi and urad separately.
A little; not measured.
Salt
Amount not stated.
Cooking oilUse to oil the pan and around the uthappam edges.
Amount not stated
As needed; amount and type not stated.OnionFinely chop for the topping.
Amount not stated.
Green chilliFinely chop for the topping.
Amount not stated.
Carrot (optional)Finely chop if using as an optional alternative topping.
Amount not stated
Optional alternative suggested by the creator; amount not stated.Tomato (optional)Finely chop if using as an optional alternative topping.
Amount not stated
Optional alternative suggested by the creator; amount not stated.Method
Risks and precautions · Standard risk
Fermentation temperature, pH and storage time are not stated, and the source does not provide a validated safety endpoint.
- Wash the whole ragi and urad separately and soak each for about six hours. Soak the idli rava for half an hour.
- Drain and grind the ragi to a fine, thick paste with a little water. Grind the urad separately to a fine paste. Drain and squeeze excess water from the idli rava.
- Combine the pastes with the idli rava, add salt and mix. Transfer to a large container, clear batter from the sides, cover and leave overnight to ferment.
- Heat a pan and oil it. Use the fermented batter thickly rather than spreading it as a dosa, then add finely chopped onion and green chilli. The creator also suggests carrot or tomato as optional alternatives.
- Cook the uthappam, add oil around its edge, turn it carefully and cook the other side. The source gives no heat setting or cooking time.
Places
Unknown
Documented preparation · Place not establishedThe creator does not establish this preparation’s geographic origin.
Related
Related in the family
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Belokranjska pogača
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Biga
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Bo lo bao
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Bolo do caco: pan-and-oven version
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Sources
Gita's KitchenIngredients · Method
1 Batter 5 Recipes I Healthy Ragi Idli/Dosa/Uthappam/Paniyaram&Pakoda ! Diabetics Special IShared-batter quantities and preparation; inspected caption interval 80–262 seconds.
Gita's KitchenIngredients · Method
1 Batter 5 Recipes I Healthy Ragi Idli/Dosa/Uthappam/Paniyaram&Pakoda ! Diabetics Special IDish-specific ingredients and finishing stages; inspected caption interval 640–700 seconds.