Vegetable Uthappam with Mango Chutney
Mango Chutney Ingredients:
1 cup mango, peeled and chopped
1 tablespoon ginger, chopped
1 tablespoon jalapeño pepper, chopped
2 tablespoons brown sugar
½ teaspoon cardamom powder
1 cup water
½ cup honey
3 cups rice flour
1 cup black lentil flour (urad dall flour)
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon ground coriander
2 tablespoons salt
1 cup Chobani Plain Greek yogurt
3 cups water
1 cup carrot, fine julienne
1 cup spinach, fine shredded
1 cup mozzarella cheese, shredded
8 tablespoons Chobani Plain Greek Yogurt
In a sauce pan, add the mango, ginger, jalapeño pepper, brown sugar, cardamom powder, and water.
Cook until mangoes are tender. When mangoes are tender, remove from heat and mix with honey in a bowl. Serve hot.
In a blender, add batter ingredients and blend well. Keep the mixture at room temperature for 3 hours. After 3 hours, whisk the batter well.
Heat a flat grill to 350 degrees. Spray the grill with oil. Pour 2 ounces of the mixture on the grill through a pancake dispenser. Add a sprinkle of carrot and spinach to each pancake. Turn over pancakes on the grill spraying the grill once more, cooking until golden brown. Add a sprinkle of cheese to each pancake. When the cheese has melted, remove from grill onto serving dish.
Serve hot with tablespoon of mango chutney and tablespoon of Greek Yogurt.
Makes 8 servings.
Recipe by Bala A., Flik Independent School Dining Sous Chef