Thai Red Curry Uttapam

Ingredients

• 3 cups Dosa/Uttapam batter (fermented)
• 3 tablespoons Thai red curry paste
• 2 large Boiled potatoes, mashed
• 0.5 cup Canned bamboo shoots, finely sliced
• 0.25 cup Thick coconut milk
• 10 leaves Fresh Thai basil leaves, chopped
• 0.25 cup Shallots, finely diced
• 1 teaspoon Palm sugar(optional)
• 1 teaspoon Fish sauce (or soy sauce)
• 4 tablespoons Coconut oil
• 0.5 teaspoon Red chili flakes(optional)

Instructions

1. 1

   In a small bowl, whisk 1 tablespoon of red curry paste into the fermented uttapam batter until the color is uniform.

2. 2

   Heat 1 tablespoon of coconut oil in a pan; sauté the shallots and remaining 2 tablespoons of red curry paste until fragrant.

3. 3

   Add the mashed potatoes, bamboo shoots, palm sugar, and fish sauce to the pan, stirring to combine the flavors.

4. 4

   Pour in the thick coconut milk and simmer the potato mixture for 3 minutes until it forms a thick, spreadable paste; stir in the Thai basil 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 ladle of the red curry batter onto the griddle, spreading it slightly thicker than a crepe.

7. 7

   Place a generous spoonful of the potato-coconut filling in the center and press down gently; drizzle oil around the edges.

8. 8

   Cover with a lid and cook for 3-4 minutes until the bottom is golden brown and the top is set, then serve open-faced.