RAVA UTTAPAM GINGERED SEMOLINA PANCAKES

Uttapam is one of south India’s breakfast delights. The pancakes are traditionally made with a fermented batter, which means these soft pancakes can be enjoyed in vast quantities but still digested easily. My recipe is more of an ‘instant’ version, which needs minimal prep and time investment. While a plain Uttapam is lovely dunked into the coconut chutney, you can crown yours with a liberal handful of any of the toppings suggested below. Make the pancakes in a small frying pan for the perfect shape every time. Uttapam can be prepared the night before and stored in an airtight container, then reheated in a microwave until warm.

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% Daily Values based on a 2,000 calorie diet

Step 1

Put the semolina, yoghurt, rice flour, ginger and salt into a medium bowl.

Step 2

Now, add the water a little at a time, mixing into a thick dough to remove any lumps, then whisking to a smooth batter.

Step 3

Mix the bicarbonate of soda into the batter and then leave to sit for 10 minutes while you get your toppings ready. Place a small frying pan over a high heat. When the pan is hot, lower the heat to medium and dot a bit of coconut oil on. The pan should be greasy to prevent sticking but not flooded with oil, so use a piece of kitchen paper to wipe the oil over the surface.

Step 4

Pour a ladleful of batter into the pan. Wait for 2 minutes until the surface starts sporting little holes and the edges solidify. Generously sprinkle the setting surface with your choice of topping, if using. Flip over and cook for another 2 minutes.

Step 5

Dot a little coconut oil around the edges of the pancake, flip over once more and cook for a few more seconds. Remove from the pan and then start cooking the next one. Serve hot.