Stuffed Cheese & Fresh Pea Uttapam

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I adore South Indian food and the very first time I tried it was in a hotel in Marbleshwar, a hill station in India. A fermented rice savoury pancake with tomatoes, onions and coriander. I was 12 at the time. Since then I have had so many uttapams, as I thoroughly enjoy them.

However yesterday upgraded my own version of the dish and know that I will be having them this way from now on. “Stuffed Uttapams” with creamy white cheese and fresh peas that I had just shelled. I make life a little easier by using a ready made uttapam instant flour pack, where you just add water, tomatoes, onion and coriander to the mix. However I must try making the batter from scratch soon!

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The cheese melts into a white delicious sauce and the fresh peas give the dish a hint of crunchiness and sweetness to balance out the tomato and onion.
Give them a go, I know you’ll want to make them more and more! Have a happy day! Much love D x

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INGREDIENTS

Uttapam flour packet
Water upon instruction
2 tomatoes diced
1 white onion diced
Chopped fresh coriander to taste
1 tbsp unsweetened desiccated coconut
Fresh peas
Slices of white cheese
Sunflower oil

METHOD

Make the batter in a large mixing bowl, adding the tomatoes, onion, coriander and coconut

In a non stick frying pan, add 1/2 tsp of oil on a slow heat. Then pour in 2 ladles full of batter, as it starts to set, place a cheese slice in the middle and sprinkle on some fresh peas

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Take enough batter to cover the cheese and peas. Once the top of the uttapam sets, gently turn it over. Cooking it evenly on both sides til golden brown

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Serve on its own, with sambhar or a chutney of your choice

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A North Indian Dish with a South Indian Twist

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A classic North Indian recipe with a very South Indian flavour! I’ve made this moong dal khichdi many a time but this was the first time where I merged the North with the South and the whole of India came together! I throughly enjoyed this rice and lentil dish with a large spoon of refreshing natural yoghurt which also cools down the spicy taste of sambhar!

Two regions of India, so different yet so beautiful especially when combined x

INGREDIENTS

1 cup split moong dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
100g tomato passata
1 tbsp sunflower oil
2 cloves
¼ tsp mustard seeds
1 onion diced finely
2 garlic cloves crushed
½ tsp freshly grated ginger
½ tsp red chilli powder
½ tsp paprika
2 tsp coriander & cumin powder
1½ tsp sambhar powder
Fresh lemon to taste

METHOD

To make the khichdi base ~

• Combine and rinse the moong dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

To make the tomato sambhar base ~

• Heat the oil with the mustard seeds and cloves in a small saucepan. Once the seeds start to pop stir in the onion, ginger and garlic, cook until translucent

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• Pour in the passata, add in all the spices and seasoning. Combine well and add the sambhar powder at the end. Simmer on a low heat for 10 minutes

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• Mix the khichdi and tomato sambhar base together and heat through. Squeeze a little lemon and garnish with dried or fresh coriander

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