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