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Rice Flour Pancakes with Carrots |
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Serves: 12 Print this Recipe(Gajjar Utthapam) Category: Crepes and Pancakes, Vegan Makes 12 to 16 pancakes Thick and soft like regular pancakes, and always studded with vegetables either mixed into the batter or sprinkled on top, uthapams can be made with rice flour or with semolina, as in Semolina Pancakes with Tomatoes and Bell Peppers (see Breads and Crepes). Uthapams are a south Indian treat--quick and easily made for the family as well as for unexpected company. Often, home cooks add chopped vegetables (and some semolina or rice flour, if the batter is too thin) to leftover dosa crepe batter to make these pancakes. Serve them for breakfast or brunch, or as a snack with Peanut and Garlic Chutney or South Indian Tomato Chutney (see Chutneys and Pickles). Urad bean flour can be found in Indian markets. 1 cup rice flour 1/2 cup urad bean flour 1 1/2 to 2 cups nonfat plain yogurt, whisked until smooth 1/4 to 1/2 cup water, as needed 1 small red onion, finely chopped 2 to 3 small carrots, grated 1/2 cup finely chopped fresh cilantro, including soft stems 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 2 tablespoons finely chopped fresh dill leaves 1/2 teaspoon salt, or to taste 1/4 cup peanut oil 1. In a bowl, mix together the rice flour, urad bean flour, and yogurt and mix to make a smooth batter. Whip with a fork a few seconds to make the batter fluffy. Set aside 3 to 4 hours. If the batter is too thick, add more water, as is needed, to make a semi-thick batter of pouring consistency. Mix in the onion, carrots, cilantro, green chili peppers, dill leaves, and salt. 2. Heat about 1/2 teaspoon oil in a nonstick tava or skillet over medium medium-high heat until, until a drop of batter sizzles lightly. 3. Then, using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and spread it evenly into a 5- to 6-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle. 4. As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 1 minute. Turn over once and cook until the other side is takes on a similar color, about 1 minute. Transfer to a serving platter, repeat with the remaining batter, and serve hot. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Deep-Fried Puffed Breads Basic Griddle-Fried Breads Basic Oven-Grilled Leavened Breads Basic Rajasthani Rolls Basic South Indian Rice and Bean Crepes Basic Stuffed Griddle-Fried Breads Basic Whole-Wheat Dough Cauliflower Parantha Stuffing Crispy Chickpea Flour Crepes Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Chickpea Flour Breads Griddle-Fried Flaky Onion Breads Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Layered Green Chile Pepper Breads Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle-Fried Leavened Breads Griddle-Fried Millet Breads Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds Griddle-Fried Opo Squash Breads Griddle-Fried Sorghum Breads with Onions Griddle-Fried Spinach and Red Bell Pepper Breads Ground Lamb Parantha Stuffing My Healthy Griddle-Fried Mashed Potato Breads Oven-Grilled Breads with Dried Herbs and Spices Oven-Grilled Garlic and Turmeric Breads Oven-Grilled Tofu Breads Paneer Cheese Parantha Stuffing Potato Parantha Stuffing Potato Stuffed Baati Rolls Punjabi Griddle-Fried White Corn Breads Rama's Sweet Crepes Rice Flour Pancakes with Carrots Rolls with Oat Bran and Fresh Mint Semolina Crepes Semolina Pancakes with Tomatoes and Bell Peppers Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Stuffed Pepper Jack Cheese Oven-Grilled Breads Sweet Jaggery-Stuffed Paranthas Traditional Lentil Pancackes Whole-Wheat Griddle Breads Yellow Mung Bean Pancakes Pressed Rice Flakes with Peas and Potatoes Stir-Fried Mushrooms and Red Chard Pilaf Multi-Flour Griddle Breads Griddle-Fried Oat Breads with Ajwain Seeds Daikon Radish Parantha Stuffing Flavored Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Fresh Spinach Stuffed South Indian Crepes Stuffed Mung Bean Pancake Rolls * Breads and Crepes Griddle-Fried Legume Breads |
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