Uttapum: savory indian pancakes
 
 
Serves: 4-5 pancakes
Ingredients
  • 2 cups dosa batter
  • ½ cup baby bomatoes, halved or 1 medium tomato chopped
  • ¼ cup cilantro, finely chopped
  • ½ medium onion, finely chopped (or ⅓ tsp asafoetida)
  • jalapeno to taste, freshly grated
  • salt, to taste
  • oil or ghee, as needed
Instructions
  1. In a bowl, place 1 cup batter and add a smidge of water if batter feels too thick, then mix well (should feel like pancake batter).
  2. Add salt, jalepeno, cilantro and onion (asafetida).
  3. Heat non-stick frying pan with 1-2 teaspoons of oil on medium-high heat.
  4. Once heated, pour 1 ladle full of batter into pan and spread it a little out if it looks to thick. You have to spread fast, as the batter will not be spreadable for long.
  5. Lower heat to medium and add pearl tomatoes on top. Drip a little oil around the edges and swish the pan around so that the oil covers the perimeter of the pancake.
  6. When the base looks and feels firm, gently flip it over and cook on the other side until well done.
  7. Once done, set aside and make the next one.
  8. Serve with a pat of butter, green chutney and/or ketchup.
Notes
VEGAN: if you use oil instead of ghee, it's totally vegan

GLUTEN - FREE: Yes, completely!

YOGIC COOKING NOTES: The batter is fermented and fermented foods are not great Pitta constitutions. To pacify, eliminate tomatoes and jalapeños, add 1 tsp ginger and cook in ghee.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/uttapum-savory-indian-pancakes/