Ingredients for the uttapams

• 1 tomato, finely chopped

• 1 onion, finely chopped

• 2 tbsp coriander leaves, finely chopped

• ½ tsp paprika

• ½ tsp roasted cumin powder

• Cooking oil

Ingredients for the batter

• 1 cup semolina (suji)

• ½ cup Greek yogurt

• 1 tsp salt (I use Himalayan salt)

• 1 cup of water

Cooking notes

• Uttapam is a thick pancake and is usually enjoyed for breakfast. It doesn’t store well, so it’s best eaten fresh and hot.

• Makes 8-10 uttapams, depending on how big each one is.

Method

1. Whisk together the ingredients for the batter (semolina, yogurt, salt, and water).

2. Add another ½ cup or more water until you get a dosa/pancake consistency. The batter should be thin enough that it spreads evenly by itself, yet not runny. Set it aside for 15 minutes.

3. Then, add the chopped tomatoes, onions, and coriander leaves, as well as the paprika and cumin powder to the batter. Mix well.

4. Heat a non-stick pan, add ½ tsp of oil and spread it evenly.

5. Scoop out a ladleful of the mix on to the pan. You don't have to spread it much, owing to the consistency.

6. Let it cook on one side for 1-1.5 minutes, and then flip over. Allow the other side to cook for 1-1.5 minutes as well.

7. Once done, serve hot! Best enjoyed with coconut chutney or sambar.