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Semolina Pancakes with Tomatoes and Bell Peppers |
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Serves: 12 Print this Recipe(Tamatar Utthapam) Category: Crepes and Pancakes Makes 12 to 16 pancakes This is another popular uthapam recipe using semolina instead of rice flour and urad bean flour. These uthapams are one of the easiest snacks to make, but can be enhanced as simply or elaborately as you want. You can make these in the same way as Rice Flour Pancakes, with the vegetables all mixed into the batter, or top them with vegetables, as I do in this recipe. 1 1/2 cups fine-grain semolina 1 1/2 cups nonfat plain yogurt, whisked until smooth 3/4 to 1 cup water, as needed 1 teaspoon salt, or to taste 1 tablespoon fresh lemon juice 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1 small onion, finely chopped 1 cup finely chopped fresh cilantro, including soft stems 2 tablespoons peeled minced fresh ginger 1 large tomato, finely chopped 1 green bell pepper, finely chopped 1 medium zucchini, grated 1/4 cup peanut oil 1. In a large bowl, mix together the semolina flour, yogurt, 3/4 cup water, salt, and lemon juice to make a smooth batter, then whip with a fork a few seconds to make it fluffy. Set aside 3 to 4 hours. 2. When ready to cook, if the batter is too thick, add up to 1/4 cup more water to make a semi-thick batter of pouring consistency. Mix in the green chili peppers, onion, cilantro, and ginger. 3. In a separate bowl, mix together the tomato, bell pepper, and zucchini. Heat about 1/2 teaspoon oil in a nonstick skillet over medium-high heat, until a drop of batter sizzles lightly. With a metal soup ladle, pour about 1/2 cup batter in the skillet and spread it evenly by tilting and rotating the pan or with the back of the ladle, to make a 5- to 6-inch pancake. 4. Scatter about 1/3 cup mixed vegetables over the pancake. 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. Making sure the vegetables don't fall off, turn over the pancake with 2 large spatulas and cook until the other side takes on a similar color, about 1 minute. Transfer to a serving platter, repeat with the remaining batter, and serve hot or warm. 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!
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