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  • Recipe

Scallion Uttapam Recipe

Scallion Uttapam Recipe

Ingredients

  • 50 g
    Neutral Oil
  • 10 g
    Mustard Seeds
  • 250 g
    Scallion, chopped
  • 25 g
    Ginger, chopped
  • 7 g
    Thai Green Chili, finely sliced
  • 9 g
    Curry Leaf, finely chopped
  • 6.5 g
    Kosher Salt
  • 250 g
    Heavy Cream
  • 800 g
    Potatoes, peeled, mashed and sieved
  • 100 g
    Amul Cheese, grated
  • 100 g
    Comté, 18-months aged, grated
  • Uttapam Batter - Recipe below
  • Chives, chopped, as needed
  • Kaluga Caviar, as needed

Preparation

Heat a pan with oil, and toast mustard seeds; crush the seeds and add scallion and ginger. Sauté and add green chili, curry leaf and salt. Cook for 3 minutes, add cream and lower heat.

Add the potatoes and mix well, followed by the cheeses; keep warm.

Make pancakes with uttapam batter until golden. Spread potato mix on half of the uttapam and fold it to a half-moon. Garnish with chives and Kaluga caviar.

To make uttapam batter: Combine 5 g of fenugreek seeds with 1,000 g of sona masuri or other small grain rice and soak for 5 hours; soak 250 g white lentils separately for 3 hours. Drain and grind separately to smooth consistency of a pancake batter. Combine and ferment at room temperature for 6 to 8 hours.

Executive Chef Chetan Shetty

Serves 4