- 3 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1½ tsp fennel seeds
- 4 tbsp amchur (dried mango powder)
- 3 tbsp powdered black salt
- 1½ tsp freshly ground black pepper
- ¼ tsp asafoetida
- 1½ tsp ground ginger
- 1 tsp dried powdered mint
- 1½ tsp ajwain seeds
- 1 tsp citric acid, optional
Green coconut chutney
- 25 g (1 oz/¾ cup) coriander (cilantro) leaves
- 60 g (2¼ oz/¾ cup) freshly grated coconut, or frozen coconut
- 1 Indian green chilli, chopped
- 1 cm (½ inch) knob of fresh ginger, peeled and chopped
- 1½–2 tbsp roasted chana dhal
- a pinch of salt, or to taste
- 1 tsp sugar, or to taste
- ½ tsp lemon juice, or to taste
- 1 tbsp virgin coconut oil
- ½ tsp brown mustard seeds
- ¾ tsp dried black lentils (urad dhal)
- 8–10 fresh curry leaves
Coriander chutney (Chatni gashneez)
- 30 g(1 oz/1 cup) coriander (cilantro) stems and leaves
- 2garlic cloves, roughly chopped
- 1Indian green chilli, seeded and roughly chopped
- 60 g(2¼ oz/½ cup) roughly chopped walnuts
- 60 ml(2 fl oz/¼ cup) lemon juice or vinegar
- a pinch of salt, or to taste
- 3 sliceswhite bread, crusts removed
- 180 g(6 oz/1 cup) coarse semolina
- 70 g(2½ oz/¼ cup) Greek-style yoghurt
- 1 tspfinely ground black salt
- rice bran oil, for greasing
- ¼ tspcumin seeds
- 1 tspChaat masala
- 60 g(2¼ oz/¼ cup) finely chopped tomatoes, seeds removed
- 1Indian green chilli, or to taste, finely chopped
- 2 tbsp finely chopped coriander (cilantro)
- 2 tsp finely shredded fresh ginger
- Green coconut chutney, Coriander chutney or Greek-style yoghurt, to serve
For the chaat masala, toast the cumin, coriander and fennel seeds in a heavy-based frypan over low heat for about 3–5 minutes, stirring often, until dark brown. Remove from the pan and leave to cool.
Using a spice grinder or mortar and pestle, grind all the ingredients into a fine powder. Store excessin an airtight container.
To make the green coconut chutney, place the coriander, coconut, chilli, ginger and chana dhal in a blender. Add 100 ml (3½ fl oz) water and blend until smooth. Season to taste with salt, sugar and lemon juice, mixing well.
For tempering, heat the coconut oil in a small heavy-based frying pan over medium–high heat. Add the mustard seeds and lentils. Cook for a minute or two, until the mustard seeds splutter and the lentils brown. Add the curry leaves and fry for a few seconds, until fragrant. Stir the tempering mixture through the chutney. Excess chutney will keep in the fridge for 2–3 days.
To make the coriander chutney, Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.
Plunge the coriander leaves into the boiling water for 3–5 seconds, then remove with a slotted spoon and immediately refresh in the iced water. When cooled, dry on paper towel and roughly chop.
Place the coriander, garlic, chilli and walnuts in a blender or food processor and whiz until a textured paste is achieaved, gradually adding the lemon juice or vinegar while processing. Add salt to taste. (Or you could pass the ingredients through a food grinder with a fine screen, or chop them finely, then pound together using a mortar and pestle, gradually stirring in the lemon juice and salt to taste.) Place in a small bowl, cover and chill until required.
For the uttapam, put the bread into small pieces, then soak in 250 ml (9 fl oz/1 cup) water for about 5 minutes. Drain the bread and place in a blender. Add the semolina, yoghurt and salt and blitz to a thick, smooth paste.
Pour the batter into a bowl, cover with a tea towel and set aside to rest at warm room temperature for 1 hour. The warmer and more humid, the better.
The batter should be a relatively thick consistency; stir in a little more water if needed.
Lightly grease a non-stick frying pan and place over medium heat. Be careful not to cook the uttapam on high heat, as the batter will not cook through.
For each uttapam, pour about 2 tablespoons of batter into the pan; it should spread into a thick pancake, about the size of a pikelet, and you should be able to cook several at a time, depending on the size of your pan. Pour a little rice bran oil around the pancakes. Leave to cook for about 2 minutes, then sprinkle some of the cumin seeds, chaat masala, tomatoes, chilli, coriander and ginger on top. Press the topping ingredients down lightly, turn the pancake over, and cook for another 2 minutes, until golden brown on both sides.
Serve uttapam hot, with chutney or yoghurt.
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