Uttapam Pancake Stack

METHOD

Uttapam Batter

Step 1

Wash and drain the basmati rice. Cover generously with fresh water and soak for 5 hours or overnight.

Step 2

After soaking, drain the rice. Combine with the flattened rice, or cooked, cooled rice, coconut milk and 20ml water and blend to a very thick, smooth batter (add a little more water if it’s too stiff).

Step 3

To activate the yeast, add it to a small bowl or mug along with the caster sugar and lukewarm water. Stir gently then allow to rest for 5 minutes.

Step 4

Tip the yeast and water into the blended batter, mix well and rest it in a warm place for 2-3 hours. Go make your jaggery syrup and shrikhand.

Step 5

Just before frying, add bicarbonate of soda and salt. The batter should be thick to make fluffy pancakes, however if it is too stiff, add a little water. Place a plate into the oven on a low heat, to keep your pancakes warm while you fry in batches.

Step 6

Warm 1-2 tsp oil in a medium-hot pan. Add a ladle of batter per pancake, and fry for 2 minutes either side until lightly browned, fluffy and speckled with bubbles. Place onto your warmed plate whilst you cook the rest.

Step 7

Serve your stack of pancakes topped with a scoop of creamy shrikhand, a generous drizzle of jaggery syrup and fresh fruit.

Jaggery Syrup

Step 1

Break up the jaggery (a few powerful thumps with a rolling pin will do nicely). Add to a small saucepan with the water, cinnamon and star anise, bring to the boil and reduce to a honey-like consistency.

Step 2

Add the butter and stir well together. Remove the cinnamon and star anise, and set syrup to one side until needed.

Shrikhand

Step 1

If you don’t have strained or extra-thick yoghurt, hang 300g Greek yoghurt in muslin overnight in the fridge, above a bowl to catch the drips. Mix all of the ingredients together. Keeps for 1-2 days, refrigerate until needed.