Jowar Uttapam

Ingredients

• whole jowar (sorghum grain) — 1 cup
• urad dal (black gram dal) — 1/4 cup
• ginger-green chilli paste — 1/4 tbsp
• salt (to taste)
• water (for grinding; used in the method, not in the list)
• oil (for greasing and cooking; the method greases the pan with 1/2 tbsp)
• chopped tomato and coriander leaves — 1 tbsp (together, for the topping)

Method

1. Rinse the jowar and the urad dal and leave them to soak overnight in two separate bowls of plenty of water. Drain both well.
2. Tip the soaked jowar and dal into a mixer with some water and blend to a smooth batter. Stir in the ginger-green chilli paste and salt.
3. Heat a pan and grease it with about 1/2 tbsp oil.
4. Pour small ladlefuls of batter onto the pan to make thick uttapams.
5. Scatter a little chopped tomato and coriander over each one and press it in lightly. Cook on medium heat, turn, and cook the other side.
6. Serve hot with pickle.