Uttapam waffles loaded with Sambhar flavoured veggies and coconut chutney.
So I had uttapam batter aaaand I had my waffle iron out sooo this happened! It was actually a great way to cook up the batter, edges are crispy and the inside is smooth and fluffy.
The flavour of the veggies is actually the star of the show. So even if you make your uttapam the traditional way, give the vegetable topping a make over with a dose of sambhar masala.
Oh and of course don’t miss out the coconut chutney.
20 mins
+ 2-3 hrs Soaking
30 mins
4
Ingredients
Uttapam:
2 Cups Rice Flour
½ Cup Urad Dal (Husked Black Gram)
1 Tsp Fenugreek Seeds
1½ Tsp Himalayan Salt
1 Tsp Eno Fruit Salt
1 ½ Cup Water
Oil for coating
Topping:
1 Tbsp Coconut Ol
1 Tsp Ginger Paste
¼ Tsp Asafoetida Powder
½ Tsp Mustard Seeds
3 Tsp Sambhar Masala
1 Tsp Himalayan Salt
2 Medium Carrots
½ Red Cabbage
2 Courgettes
1 Large Pepper (omit to keep nightshade free)
1 Stick Celery
Method
Uttapam:
1. Wash & soak the Urad & Fenugreek seed for 2-3 hrs.
2. Drain, wash and blend up into a smooth paste.
3. Mix in rice flour and water.
(If you don’t have rice flour you can blitz up rice or soak rice over night and blend into a smooth paste -you’ll need less water if you do).
4. Add in salt.
5. Mix in eno just before you’re ready to cook, mix in lightly.
6. Heat up pan or waffle iron and grease the surface.
7. Pour in batter and cook until crispy.
Topping:
1. Prepare vegetables by grating the carrots and finely chop cabbage, courgettes, pepper and celery.
2. Heat oil over a medium flame.
3. Add in asafoetida, ginger & celery.
4. Add in vegetables and sauté (omit peppers to keep it nightshade free)
5. Mix in sambhar masala and cook for 10 mins until cooked.
Top it off with a great coconut chutney
