India
These savory pancakes are delicious. When my husband visited India, he ate uttapams every day along with chutney or dip. My husband said he was in food heaven. A friend who I worked with told me about the Idli/Dosa batter she buys to make quick meals. She said she uses any vegetables in her refrigerator, making this recipe all the more versatile. Thank you Chandni for this awesome tip!
India
*Serves: 4 *Prep Time: 10 minutes *Cook Time: 20 minutes
Ingredients:
2 cups Idli/Dosa batter - ½ cup per Uttapam. Use according to how many uttapams you would like to make. The batter can be store bought or homemade.
1 large sweet onion - finely chopped or sliced (or ½ cup sliced shallots)
½ cup carrots - finely chopped or grated
½ cup red and/or green peppers - finely chopped or grated
½ Tbsp coriander - grated (dry is ok too)
1 green chili - chopped (optional if desire no heat)
1 tsp ghee
2 tsp oil of choice (the oil chosen will also flavor the uttapam. May also use the oil for the pan)
Directions:
●Finely chop the onion and grate (or chop) other vegetables you are using.
●Place the oil in the dosa or fry pan to lightly warm for batter to not stick.
●Using a ladle, spoon the Idli/Dosa batter onto the pan. Allow batter to cover the entire bottom of the pan, depending on the size desired.
●Sprinkle a portion of the vegetables, depending on how many uttapams you will make, onto the top of the batter in the pan.
●Sprinkle a drizzle of the oil and a drizzle of the ghee onto the vegetables.
●After a minute or 2, when bubbles appear on top of the uttapam, check that the underside is a light golden brown. Then flip to the other side.
●When the vegetables are crisp and a light golden color on uttapam, flip back to the original side.
●Serve warm with chutney or dip of choice.
●Enjoy your Dino-rific pancake!
