Cumin Mushroom & Tomato Uttapam

May 31, 2022
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Photo by Greengoddess108
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

Cumin Mushroom & Tomato Uttapam —Amrita Ma Devi

What You'll Need
  • 1/2 cup 100 g rice flour
  • 3/4 cup 150 g plain flour
  • 1 teaspoon bicarbonate soda
  • 2 eggs
  • 1/2 teaspoon Himalayan salt
  • 2 tablespoons yoghurt
  • 240 milliliters warm water
  • 2 tablespoons ghee + more to brush the pan
  • Topping
  • 1 cup Portobello mushrooms
  • 1 cup leek sliced lengthwise
  • 1/2 teaspoon Himalayan salt
  • 200 grams cherry tomatoes
  • 1 teaspoon roasted cumin seed
  • 1/2 ajwain powder
  1. Place the flour in the bowl with the soda and salt. Mix the yoghurt, eggs and water with a whisk and pour into the flour.
  2. Make a smooth batter and leave it for 15 minutes whilst you make the topping.
  3. In a frying pan melt the ghee and fry the mushrooms for 3 minutes coating them in the oil. Add in the cumin and the leek and allow to brown. Add in the half cut cherry tomatoes and stir for another 2 minutes before taking them off the heat.
  4. In a clean frying pan smeared with ghee start the first Uttapam. Place a 1/4 cup/ 60ml of batter into the centre and allow it to set for 1 minute. Spoon on one tablespoon of the topping and turn the uttapam over to cook on the other side.
  5. Serve with puy lentils or Curried pumpkin soup with cilantro, coconut pesto

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