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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
Ingredients
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1/2 cup
100 g rice flour
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3/4 cup
150 g plain flour
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1 teaspoon
bicarbonate soda
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2
eggs
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1/2 teaspoon
Himalayan salt
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2 tablespoons
yoghurt
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240 milliliters
warm water
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2 tablespoons
ghee + more to brush the pan
- Topping
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1 cup
Portobello mushrooms
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1 cup
leek sliced lengthwise
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1/2 teaspoon
Himalayan salt
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200 grams
cherry tomatoes
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1 teaspoon
roasted cumin seed
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1/2
ajwain powder
Directions
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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.
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Make a smooth batter and leave it for 15 minutes whilst you make the topping.
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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.
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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.
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Serve with puy lentils or Curried pumpkin soup with cilantro, coconut pesto
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