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.