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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Quinoa Uttapam with Leeks and Cherry Tomatoes

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Not only am I sneaking vegetables in this super loaded uttapam recipe but also my infamous new friend “Quinoa”. This way we get good vegetable and grain intake!

I replaced the usual onion with leeks, so the flavour wasn’t compromised but enhanced and the juicy cherry tomato added a certain buzzy tang! Yummmm!
I used a packet mix for the batter, which makes this dish even more simple to make. One for my top ten for children’s favourite meals.

Hope all of you are having a stress free day! Do try these out and let me know…until the next time…Much love, D x

INGREDIENTS

1 dosa flour packet, made upon instruction
2 tbsp natural yoghurt
10 cherry tomatoes halved
2 leeks sliced
1 small cup of pre cooked quinoa
2 garlic cloves minced
Sunflower oil to shallow fry
Chilli optional

METHOD

Mix the dosa flour upon instruction in a large mixing bowl but leave the batter a little thicker than instructed

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Add in the garlic, leeks, tomato, quinoa and yoghurt Combine well

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Meanwhile preheat a large non stick frying pan with about half a tablespoon of oil on a medium heat

Pour in 2 small ladlefuls of batter into the pan. Reduce the heat to low and allow to set well and then turn over. Ensure both sides are cooked and are golden brown in colour

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Repeat for the rest of the batter

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Serve with a mint yoghurt chutney