Uttapam topped with holy basil, crumbled tofu, and a hint of soy-infused potato.
Hands-free mode with voice commands & timers
No ratings yet
In a small skillet, sauté the minced garlic and bird's eye chilies in sesame oil until fragrant but not browned.
Add the finely diced potatoes to the skillet, tossing them with the dark soy sauce and palm sugar until the potatoes are caramelized and have absorbed the liquid.
Fold the crumbled tofu into the potato mixture, cooking for 2 minutes to dehydrate the tofu slightly, then remove from heat and stir in half of the fresh Thai basil.
Heat a non-stick cast-iron griddle (tawa) over medium heat and lightly grease with vegetable oil.
Pour a ladleful of the fermented batter onto the center, spreading it slightly to form a thick pancake (Uttapam) about 5 inches in diameter.
While the batter is still wet, generously press the tofu-potato mixture and sliced shallots into the surface of the Uttapam.
Drizzle oil around the edges, cover with a lid, and cook for 3 minutes until the bottom is golden brown and the top is steamed through.
Carefully flip the Uttapam for 30 seconds to sear the toppings, then serve immediately garnished with the remaining fresh basil and a squeeze of lime.
