Mushroom Uttapam
This mushroom uttapam is an instant version of the fluffy, fermented golden-brown variation of dosa that is a hit for brunch, especially when paired with peanut chutney. Don't knock the mushrooms–they pair well with this!
Ingredients
- 2 cups semolina
- ½ cup oat flour *optional, just process rolled oats or use more semolina instead
- 1 cup plant-based yogurt
- 1 tsp salt
- 1 cup water *add more as needed
- 6-10 cremini mushrooms
- red chili powder
- chopped onions
- cilantro
- peanut chutney *link to recipe in notes
Instructions
- Mix all ingredients for the batter in a bowl: semolina, oat flour, yogurt, salt, and water. The consistency of the batter should be thick, but pourable. Let the batter sit for at least 15 minutes or overnight in a warm place.
- Before preparing the uttapam, sauté the mushrooms in a little oil for 4-5 minutes until they are golden and cooked. Add a pinch of salt. Set the mushrooms aside.
- Add batter (½ cup) onto a large nonstick pan over medium heat. Use the ladle to spread it in a spiral, starting from the center and spiraling outward. The uttapam should be as thin as a crepe (~ ⅛-¼ inch) once you've spread it. Add cilantro, onions, cooked mushrooms, and a pinch of red chili powder on top.
- After 2 minutes, add a little neutral oil (a few drops should be fine) around the perimeter of the uttapam to help it crisp up and cook. Cook for a couple more minutes and then flip. Cook for 3-4 minutes on the other side.
- Serve immediately with chutney!
Notes
Recipe I used for peanut chutney: https://www.indianhealthyrecipes.com/peanut-chutney-groundnut-chutney-recipe/#wprm-recipe-container-37997