Farari uttapam
Thick samo and water-chestnut flour pancakes with cucumber and tomato
Soft, thick uttapam for fasting days, made from a yogurt batter of samo (moraiyo), singoda (water chestnut) flour and rajagra (amaranth) flour, tempered with cumin and curry leaves and studded with cucumber, tomato, coconut and green chilli. Cooked under a lid, they're crisp at the edges and fluffy in the middle. Serve with yogurt and green chutney. Makes 6.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the batter
For the seasoning
For the tempering
To cook and serve
Method
0/7 doneStep 1: Mix 7 oz samo flour, 4 oz singoda flour, 1 ¾ oz rajagra flour, 1 ½ cups plain yogurt and ¼ cup water into a smooth, thick batter of pouring consistency.
Step 2: Add 1 tsp green chilli paste, 1 tsp ginger paste, 1 ¼ oz cucumber, 1 ⅜ oz tomatoes, 1 tbsp fresh coconut, 2 green chillies and 1 tsp salt and mix. Leave to stand.
15 minStep 3: Heat 2 tbsp oil in a small pan, add 1 tsp cumin seeds and 6 fresh curry leaves and let them sizzle for a minute. Pour the tempering into the batter and mix well.
1 minStep 4: Heat a flat griddle over medium heat and wipe it with a wet cloth. Spread a ladle of batter into a thick 15 cm round.
Step 5: Cover with a lid and cook until the underside is golden and the top looks set, drizzling a little 4 tbsp oil over the top and around the edges.
4 minStep 6: Turn the uttapam over and cook the other side until golden.
3 minStep 7: Make 5 more uttapam with the remaining batter in the same way. Serve hot with plain yogurt and green chutney.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does farari uttapam take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.




