Uttapam

Thick, fluffy rice and lentil pancakes topped with onions, tomatoes, and green chilies cooked on a griddle.

Ingredients

• 500g chicken thighs
• 300g roti
• 2 tsp crushed green cardamom pods
• 2 tsp ground turmeric
• 1/4 cup neutral vegetable oil
• a generous handful of potatoes
• a handful of fresh curry leaves, chopped
• plain yogurt, for serving
• 2 cups whole milk
• 1 1/2 tsp mustard seeds

Instructions

1. 1

   Gather and prep the semolina and red lentils, measuring everything out so it is ready to go.

2. 2

   Heat ghee in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the curry leaves and green chilies, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the red lentils, season with mustard seeds, and cook until just done, about 15 mins.

5. 5

   Warm the semolina alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the semolina and spoon the cooked mixture over the top.

7. 7

   Drizzle with ghee and finish with a sprinkle of mint.

8. 8

   Serve immediately while everything is warm.

💡 Tips