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South Indian Coconut Pancakes with Homemade Chutney
2 or 2 or 2 or 4 Serving Dinner

South Indian Coconut Pancakes

with Homemade Chutney

Uttapam—the savory South Indian pancakes made of ground rice and lentils—require making a batter that ferments over the course of a few hours, giving them their delightful sourness. To cut down on time, a little unfiltered cider vinegar gives this quick batter some tang; sambar powder (a spice blend) and coconut add traditional flavor. Sautéed shallots, curry leaves, and mustard seeds come together in a sweet chutney for topping. Add a squeeze of lime and some chopped cilantro, and dinner is served.

Tags:
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
1023
FAT
53g
CARBOHYDRATES
124g
PROTEIN
18g


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INGREDIENTS

Allergens: tree nuts
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
1023
FAT
53g
CARBOHYDRATES
124g
PROTEIN
18g


Get Recipes Delivered

INSTRUCTIONS

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