Flat Rice Bread from Southern India: Uttapam

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This is absolutely excellent. I lacked the authentic ingredients so used Jasmine rice, and yellow dried split peas instead. Otherwise followed the recipe mix and cooking instructions. Used Smart Balance instead of Gee.

Did not peel the tomatoes, consequently on the first batch the skins scorched a bit. Suggest make the batter thicker than what was shown on TV show, a bit thicker than pancake batter. The reason being, the chopped ingredients are held better in the thicker batter when you flip it over, And, be sure to oil the top before you flip it to limit the sticking of juices from veggies. The fresh tomatoes have too much juice. Chopped sun-dried in oil might be ok. Also, use the back of the spatula to mash down the ingredients a bit when you add them, and mash down slightly again after you flip the pancake.

The flavor on the basic cakes are very good. Taste and texture very similar to a potato pancake. The absence of wheat flower allows them to brown nicely without scorching.

I also tried added the fresh chopped tomato after they were removed from the skillet, which was very good.

These are fantastic without the tomatoes using Chinese sweet chili sauce, Teriyaki and garlic sauce. Endless possibilities and they are absolutely delicious with no sauce just some butter or Smart Balance spread.

Next time I will triple the batch and keep some on hand. It is easier than frying an egg and much more healthy. Good protein and no fat. I want to try it with cooked lentils and rice flour for a variation.

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this dish was amazing there's nothing like it it was great