SQUASHED TOMATO UTTAPAM

Serves: 4

For the uttapams:

1 cup (250 mL) rice flour 3/4 cup (180 mL) all-purpose flour

1 tsp (5 mL) baking soda 1/3 tsp (2 mL) salt

2 tbsp (30 mL) plain Greek yogurt

1 cup (250 mL) warm water 2 eggs

For the topping:

Canola oil

2 red onions, sliced

2 green finger chilies, slit

lengthwise

1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) ground black

pepper

1/2 lb (226 g) ripe baby

tomatoes, sliced thinly

1. Put both flours, the baking soda, salt and yogurt into a bowl. Mix thoroughly, then make a well and add the water and eggs. Whisk to a smooth batter and leave to one side.

2. To make the topping, put

3 tbsp (45 mL) of oil into a frying pan and, when hot, add the red onions. Cook for 12 to 15 minutes, until the onions have caramelized, then add the green chilies, salt and black pepper, and stir. Add the sliced tomatoes, stir again, then take off the heat.

3. To cook the uttapam, put

1 tsp (5 mL) of oil into a nonstick frying pan over medium heat. When hot, pour a small ladleful of batter (about

1/4 cup/60 mL) into the pan, smooth it out into a round with the back of your ladle, and allow to set for 1 minute.

4. Then take a tablespoonful (15 mL) of the tomato mixture and place it on top. Flip the uttapam and cook for another minute, or until cooked through, then shuffle onto a plate.

5. It’s always a good idea to test a little of the first one to check the cooking times and flavour, adjusting either if need be, before cooking the rest of the uttapams.

6. These are delicious with a vegetable sambhar and coconut chutney.