Sourdough Uttapam (Savory South Indian Pancakes)
Uttapam is traditionally made from a fermented rice batter, but in my version I’ve swapped it out for the fermented sourdough.
Ingredients
Uttapam Batter Ingredients
- 200 g (200 g) sourdough discard
- 2 tablespoons water
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon sugar
Veggies
- 1 - 2 shallots thinly sliced
- 1 carrot grated or finely chopped
- 1 tomato finely chopped
- 2 -3 Thai chilies finely chopped
- 1-2 springs of cilantro finely chopped (Optional)
Other
- 2 tablespoons ghee or butter
Instructions
Prep Ingredients
- Thinly slice 1 - 2 shallots
- Finely chop 1 carrot or use grated carrots
- Finely chop 1 tomato
- Finely chop 2 -3 Thai chilies
Main Recipe
- In a medium bowl mix the 200 g sourdough discard, 2 tablespoons water, ½ teaspoon baking soda, ¼ teaspoon sea salt, ½ teaspoon cumin powder½ teaspoon coriander powder, and ½ teaspoon sugar until a loose pancake consistency batter forms. If the batter is too thick, add a tablespoon of water at a time until it is your desired consitency.
- Heat your skillet to medium heat and add enough ghee to grease the pan.
- Scoop about ¼ cup of batter for each uttapam and sprinkle any combo of the shallots, carrot, tomato, and thai chilis 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. Eat while warm with sambar or coconut chutney.
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Notes and Tips
- Depending on how thick your sourdough discard is, you may have to add a bit more water to loosen it up.
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