Cumin Mushroom & Tomato Uttapam
Amrita Ma Devi
COURSE
Breakfast
SERVINGS
2 People
INGREDIENTS
INGREDIENTS
- 1/2 cup 100 g Rice flour
- 3/4 cup 150 g plain flour
- 1 tsp bicarbonate soda
- 2 eggs
- 1/2 tsp Himalayan salt
- 2 Tbsp yoghurt
- 240 ml warm water
- 2 Tbsp ghee + more to brush the pan
Topping
- 1 cup Portobello mushrooms
- 1 cup leek sliced lengthwise
- 1/2 tsp Himalayan salt
- 200 g cherry tomatoes
- 1 tsp roasted cumin seed
- 1/2 Ajwain powder
INSTRUCTIONS
INSTRUCTIONS
1. Place the flour in the bowl with the soda and salt. Mix the yoghurt, eggs and water with a whisk and pour into the flour.
2. Make a smooth batter and leave it for 15 minutes whilst you make the topping.
3. In a frying pan melt the ghee and fry the mushrooms for 3 minutes coating them in the oil. Add in the cumin and the leek and allow to brown. Add in the half cut cherry tomatoes and stir for another 2 minutes before taking them off the heat.
4. In a clean frying pan smeared with ghee start the first Uttapam. Place a 1/4 cup/ 60ml of batter into the centre and allow it to set for 1 minute. Spoon on one tablespoon of the topping and turn the uttapam over to cook on the other side.
5. Serve with puy lentils or Curried pumpkin soup with cilantro, coconut pesto
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