the OG pancakes - rava uttapam
My mom was notorious for hiding veggies into most of my foods growing up. This is what I thought a pancake was supposed to be most my life! *gasps*
*makes 6 pancakes*
Batter:
⅓ cup oats flour
½ cup sooji / rava/ coarse semolina
3 tbsp yogurt
½ cup water
½ cup raw corn, coarsely blitz
½ cup spinach, finely shredded
⅓ cup carrots, finely shredded
1 tbsp ginger chilli paste
1 tsp salt
6 tbsp neutral oil, divided
Tomato sauce:
250g roma tomatoes
50g onions, finely diced
1 tbsp oil
4 cloves garlic, minced
1 tsp ginger chili paste
1 tsp salt
¼ cup milk
Assemble:
about 6 tbsp of oil, divided
Amul cheese, grated (optional)
Batter: First, mix the oats flour, sooji, yogurt, water and crushed corn. set aside or at least 40 mins or upto overnight. When ready to cook, mix in the spinach, carrots, ginger chilli paste and salt.
Tomato sauce: Boil the tomatoes whole in a pot of boiling water for about 10 minutes or until it starts to peel. When cool to handle, discard the peels. Cut tomatoes into small-medium sized chunks. Alternatively, if you prefer a smoother tomato sauce, blitz in food processor. Heat oil on medium low in a sauce pan. Temper the ginger chilli paste and garlic. Once fragrant, add the onions and cook until translucent. Finally, add the tomatoes and salt. Cook further for about 5-10 minutes. Lastly, add the milk and cook for another 5 minutes.
Assemble: Heat a nonstick skillet on medium low. Pour about ¼ cup of batter and swirl it into a 6 inch round. Dot about 1 tbsp of oil all around and on the pancake. Cook for about 7-8 minutes, flipping mid way through. Top with tomato sauce and some Amul cheese. Serve hot!