Lemongrass and Ginger Uttapam

Ingredients

• 3 cups Dosa/Uttapam batter (fermented rice and lentil)
• 2 tablespoons Lemongrass (white part only, finely minced)
• 1.5 tablespoons Fresh ginger (grated)
• 2 cups Boiled potatoes (mashed)
• 2 pieces Thai bird's eye chilies (finely chopped)(optional)
• 0.5 cup Red onion (finely diced)
• 0.25 cup Fresh cilantro (chopped)
• 0.5 teaspoon Turmeric powder
• 3 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Salt
• 1 tablespoon Fresh lime juice

Instructions

1. 1

   Heat one tablespoon of coconut oil in a pan and add mustard seeds until they pop.

2. 2

   Sauté the diced onions, minced lemongrass, and grated ginger for 3-4 minutes until fragrant and softened.

3. 3

   Add the mashed potatoes, turmeric, chopped chilies, and salt; mix thoroughly and cook for 5 minutes.

4. 4

   Stir in the lime juice and half of the cilantro, then remove the potato masala from heat and set aside.

5. 5

   Heat a non-stick griddle or tawa over medium heat and lightly grease with coconut oil.

6. 6

   Pour a ladleful of batter onto the center, spreading it into a thick 6-inch circle.

7. 7

   Spread a generous layer of the lemongrass-ginger potato mixture over the top of the wet batter and press down gently.

8. 8

   Drizzle oil around the edges, cover with a lid for 2 minutes, then flip and cook for 1 minute until golden brown.