Quick uttapam
Chetna Makan shares her quick and easy uttapam recipe. These fluffy pancakes from South India are made with rice and topped with tomato, chilli and herbs.
Ingreadient
- 75g poha (flattened rice; see Know How)
- 75g fine semolina
- 110ml natural yogurt
- ½ tsp salt
- Sunflower oil for cooking
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chilli, finely chopped
- Good pinch chilli powder
- Handful fresh coriander leaves, finely chopped
- You’ll also need
- Blender or food processor
Instruction
- Soak the poha in 200ml water for 5 minutes until softened. Meanwhile, mix together all the topping ingredients.
- Drain the soaked poha, put into a blender with the semolina, yogurt and salt and whizz to a smooth batter.
- Heat a frying pan over a medium heat, add a few drops of oil, then wipe out the pan. Add a ladleful of batter to the pan and use the base of the ladle to spread it into a 13cm circle. Top with one sixth of the topping mixture, then drizzle ½ tsp oil around the edges of the uttapam. Cook for about 2 minutes, then flip and cook for another 2 minutes until golden. Remove from the pan and repeat with the remaining batter and topping mixture. Serve warm.
