Squashed tomato uttapam

Working with The University of Sheffield

Season: SpringSummer

Tomato seedlings are growing vigorously in local greenhouses. Until they’re fruiting, we’re glad we have lovely organic toms in the veg box via our great suppliers. Here’s a dish by Meera Sodha (from the book ‘Fresh India’) for a leisurely weekend breakfast or lunch. An uttapam is like a cross between a pancake and a crumpet – what’s not to like!? Meera writes that these go well with coconut chutney. Or you could add some grated cheddar or crumbled feta on top of the cooked pancakes.

If you have access to a wild garlic patch, some foraged leaves would complement this dish. Grab a handful, wash well and drain. Chop them roughly, heat gently in a saucepan until just starting to wilt. Add them like a garnish to each finished uttapam on the plate.

Ingredients

FOR THE UTTAPAMS:

150g rice flour

100g plain flour

1 tsp bicarb soda

½ tsp salt

2 tbsp Greek yogurt or soy yogurt

240ml warm water

2 medium eggs

FOR THE TOPPING:

Rapeseed oil

2 red onions, sliced

2 green finger chillies, slit lengthways

½ tsp salt and ½ tsp ground black pepper

250g cherry tomatoes (or small tomatoes), sliced thinly

Wild garlic leaves, a good handful (optional)

Method

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

To make the topping, put 3 tbsp of oil into a frying pan. When hot, add the red onions. Cook for 12-15 mins until the onions have caramelised, then add the green chillies, salt and black pepper, and stir. Add the sliced tomatoes, stir again, then take off the heat.

To cook the uttapam, put 1 teaspoon of oil into a non-stick frying pan over medium heat. When hot, pour a small ladleful of batter (about 60ml) into the pan, smooth it out into a round with the back of your ladle. Allow to set for 1 minute.

Then take a spoonful of the tomato mixture and place it on top. Flip the uttapam and cook for another minute or so until cooked through, then shuffle on to a plate.

Top with some wilted wild garlic leaves, if using.

NOTE: It’s a good idea to test a little of the first cooked uttapam to check the cooking time and flavour/seasoning, adjusting these if you need to, before doing the rest.