Sabudana Uttapam

Ingredients

• Sabudana – 1 cup
• Water – about ¾ cup for soaking
• Boiled potato – 1 medium
• Rice flour – ½ cup
• Curd – ½ cup
• Onion – ½ cup, finely chopped
• Tomato – ¼ cup, deseeded and finely chopped
• Green chilli – 1
• Coriander – 2 tbsp
• Cumin – ½ tsp
• Water – as needed
• Salt – as needed
• Oil – for cooking

Method

1. Rinse and soak sabudana 4 to 6 hours until fully soft, then drain well.
2. Blend about half the soaked sabudana with potato, curd and ½ cup water to a coarse-smooth batter.
3. Mix in the remaining whole soaked pearls, rice flour, cumin and salt. Add enough water for a thick but pourable uttapam batter.
4. Rest 10 minutes. Mix onion, tomato, chilli and coriander separately for the topping.
5. Heat a seasoned tawa over medium heat and lightly oil it. Pour a ladle of batter and spread only slightly into a thick round.
6. Scatter the vegetable topping and press it gently into the wet surface. Drizzle a few drops of oil around the edge.
7. Cover and cook over medium-low heat for 3 to 4 minutes until the base is golden and the top is mostly set.
8. Flip carefully and cook the topped side for 1 to 2 minutes. Serve hot with chutney.