Uttapam are a fluffy savoury dosa, made with rice. They're usually enjoyed with savoury toppings but we particularly like ours with lashings of jaggery syrup and a thick, strained yoghurt. Chef Naved has shared his recipe for making an extra fluffy stack at home.
185g raw basmati rice
60g flattened rice, or cooked, cooled rice
½ tsp fenugreek seeds (not leaves) – optional
60ml coconut milk
20ml cold water
1 level tsp fast action yeast
2 tsp caster sugar
50ml lukewarm water
½ tsp bicarbonate of soda
¼ tsp fine salt
A little vegetable oil, for frying
Fresh fruit, such as blueberries, raspberries or strawberries
100g jaggery
200ml boiling water
20g salted butter
1 small cinnamon stick
Star anise – just two points of a star
250g strained or extra-thick Greek yoghurt
2 tsp icing sugar
A small pinch of fine salt
A pinch of cardamom powder
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.
For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.
May has us buzzing. The scent of the fresh, juicy Alphonso mangoes, two long weekends, cultural exhibitions, new documentaries – there’s a lot to soak in.
Vaisakhi, a day marked across India by people of many faiths, is celebrated in the Punjab as the start of the new Harvest. It falls on the 13th or 14th April depending on the calendar for that year.
Spring has gently tiptoed in. As the days lengthen and the sun grows bolder, here’s a glimpse of what we eagerly await in April.
We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.