Spring Green Uttapam Recipe

Prepare Batter

If using refrigerated fermented idli/dosa batter, stir it well. In a bowl, combine 2 cups batter with 1/2 cup yogurt (optional) and 1 tsp salt. If the batter is very thick, add up to 1/4 cup water to reach a thick pancake-batter consistency (spoon should leave a slow ribbon). Taste and adjust salt.

Keep batter covered and at room temperature while you prepare toppings so it remains slightly airy.

Make Green Garlic Oil

In a small saucepan over low heat, add 3 tbsp neutral oil. When warm, add 1 tbsp thinly sliced green garlic, 1/2 tsp cumin seeds and 1/4 tsp mustard seeds (if using). Gently sizzle on low so the garlic softens and releases flavor but does not brown—about 1 to 1-1/2 minutes. Add 1/4 tsp turmeric, stir once, then remove from heat. Let cool slightly, then stir in 1 tsp lemon juice and 1/4 tsp salt. Reserve 1-2 teaspoons of the oil for finishing the uttapam, and keep the rest to drizzle over plated uttapams.

Prep Greens & Aromatics

Finely shred 1 cup hardy field greens (remove tough stems), thinly slice 1/2 cup spring alliums, mince 1 tbsp green garlic (or small clove), grate 1 tsp fresh ginger, and finely chop green chili(s). In a bowl, gently toss the shredded greens, sliced alliums, minced green garlic, grated ginger, 1 tsp chopped green chili, and 2 tbsp chopped cilantro with 1-2 teaspoons of the reserved green garlic oil to lightly season and wilt the greens slightly. Season with a pinch of salt. This will be the topping you spread on the batter.

Heat Pan

Heat a heavy cast-iron skillet or nonstick griddle over medium heat until hot. Reduce heat to medium-low. Brush a thin film of oil or ghee (about 1/2 to 1 tsp) on the surface for the first uttapam.

Cook Uttapam

For each uttapam, ladle about 1/3 cup of batter onto the skillet and gently spread into a 4 to 5-inch disc (do not spread paper-thin; keep it slightly thick). Immediately sprinkle and gently press a generous 2 to 3 tablespoons of the prepared green topping evenly over the surface. Add a few thin red onion slices if using. Drizzle a little of the reserved green garlic oil around the edge and over the topping.

Cover the pan with a lid and cook on medium-low for 3 to 4 minutes, until the underside is golden brown and the top has set. Remove the lid and drizzle 1/2 tsp oil or ghee around the edge; flip carefully and cook the other side 1 to 2 minutes to finish and lightly crisp the edges. If you prefer the top more cooked, cook covered for an additional minute before flipping.

Repeat to make 6 uttapams, adding more oil to the pan as needed. You should get about 6 small chhota-plate uttapams using the listed batter.

Transfer uttapams to a warm platter. Drizzle remaining green garlic oil over the hot uttapams. Sprinkle any extra chopped cilantro and a light pinch of finishing salt. Serve immediately with lemon wedges on the side for squeezing.

Optional accompaniments: coconut chutney or a light tomato chutney pairs well, but the green garlic oil and fresh greens are the intended flavor focus.