I have never heard of this dish before but I was willing to give it a try after all I had all the ingredients in the pantry without having to make a quick pit stop at the shops.
In my opinion and mine alone, I would say that the uttapam is the Indian version of a pancake. I am not a chef by trade so I am 100% I am mistaken with my interpretation of it.
I came across this recipe in Meera Sodha’s recipe book and I had to try it out.
My mother was not happy when she saw me making the onion, chilli and tomato mixture in the pan, she is not a fan of those 3 ingredients.
I made her plain uttapams for her lunch.
The method is simple enough and there is no difficult method either, just straight forward whisking.
The original recipe contained eggs, but I converted it into a vegetarian dish by using an egg substitute powder mixed with boiling water.
The verdict, my dad loved them, my mother loved her plains ones the only thing she had an issue with was the side dishes that went with them. Oh well you can’t always please everyone.
Ingredients for the batter:
- 600g x rice flour.
- 400g x cake flour.
- 4 x tsp bicarbonate of soda.
- 1 1/3 x cup yoghurt.
- Roughly 1liter water.
- 6 x vegan eggs.
- Place all the ingredients in a bowl and whisk till nice and smooth.
- Cover with cling film and set aside to rest for an hour.
Ingredients for the filling:
- 2 x tbsp. Grapeseed oil.
- 4 x red onions, thinly sliced.
- 4 x green chillies, thinly sliced.
- Salt to taste.
- 1 x tsp pepper.
- A handful baby tomatoes, halved.
- Heat oil in a pan.
- Add the onions and saute till soft.
- Add the chillies and season and mix.
- Add the tomatoe and cook till soft.
- Remove from the stove and allow to cool slightly.
- Heat a little grapeseed oil in a pan.
- Pour about a cup measure of the batter into the pan.
- Allow the mixture to set and start bubbling.
- Spoon some of the tomato filling onto the uttapam.
- Carefully flip over and allow the other side to cook till done.
- Repeat till all the batter has been used up.