Description
Uttapam is traditionally made from a fermented rice batter, but in my version I’ve swapped it out for the fermented sourdough.
Ingredients
Units
Scale
Uttapam Batter Ingredients
- 200g - Sourdough Discard
- 2 Tbs - Water
- 1/2 tsp - Baking Soda
- 1/2 tsp - Kosher Salt
- 1/2 tsp - Cumin Powder
- 1/2 tsp - Coriander Powder
- 1/2 tsp - Coriander Powder
- 1/2 tsp - sugar
Veggies
- 1 - 2 - Shallots, thinly sliced or finely diced
- 1 - Carrot, grated or finely chopped
- 1 - Tomato, finely chopped
- 2 -3 - Thai Chilies, finely chopped
- Springs of Cilantro, finely chopped (Optional)
Other
- 2 Tbs - Ghee or Butter
Instructions
- In a medium bowl mix the uttapam batter ingredients until a loose batter forms.
- Heat your skillet to medium heat and add a 1/2 Ttbs. of ghee or a nub of butter to grease the pan.
- Scoop about 1/4 cup of batter for each uttapam and sprinkle the veggies onto the utttapam. Flip once you see bubbles on the surface and light browning on the sides of the pancake until both sides are golden.
Notes
- Depending on how thick your sourdough discard is, you may have to add a bit more water to loosen it up.
- Prep Time: 5
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: Indian
Keywords: Sourdough Discard Uttapam