UTTAPAM (SOUTH INDIAN SAVORY PANCAKE)
Ingredients
2 eggs
5 tablespoons (75 mL) water
½ teaspoon (2.5 mL) lemon juice
¼ teaspoon Homemade Curry Powder (p. 347)
J teaspoon chili powder
1 tablespoon fresh cilantro, chopped fine
1 teaspoon fresh garlic, peeled and grated
4 tablespoons (40 g) onion, peeled and grated
½ cup (75 g) red bell pepper, seeded and chopped fine
1 cup (110 g) almond flour
oil for frying
Instructions
1. In a mixing bowl, combine the egg, water, and lemon juice together with the curry and chili powders, and fresh cilantro
2. Once these are blended, add in the garlic, onions, and red bell pepper
3. Finally, mix in the almond flour
4. Use a whisk or mixing spatula to blend it well by hand–the batter should be airy
5. Set aside
6. In the meanwhile, heat a skillet on the stovetop and allow oil to be fairly hot
7. Be generous about oil for cooking, as the uttapams need to be able to be flipped easily, and not get stuck to the pan or burnt
8. Spoon uttapam batter to stovetop pan – about four 3-inch circles in every batch–and allow one side to cook completely (should be golden brown) before flipping over to cook the other side
9. Remove the uttapams and allow them to cool
10. Repeat process until all batter is used up
Yield
12-15 mini uttapam circles
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
