Cashew-onion pancake from Tamil Nadu (Mundriparuppu-vengayam oothapam)

An oothapam (or uttapam) is a thicker pancake usually made with the same batter as a dosa. The magic of an oothapam lies in its cooking technique; it is thicker, with one side crisp and the other side soft and spongy. An oothapam is usually loaded on the smooth side with vegetables, and in some modern renditions, meat, adding flavour to the dish.

Here is a lovely version of this dish with cashew nuts. The roasted cashew nuts are ground coarsely into the batter, and more are added on top for texture. The nuts add a lovely nuttiness to the batter. This is a very unusual dish, and I am glad I tried it.

This cookbook on South Indian dosa is a very specialised cookbook from one of my favourite chefs. Every recipe is authentic, and this book is written with a depth of knowledge and understanding of the different cuisines in South India. This pancake recipe, like the other dosas and adai recipes from this cookbook, makes this cookbook essential for those who enjoy this type of dish.

For more recipes from the fabulous cookbook, click here.

Ingredients:

1/2 + 1/4 cup roasted cashew nuts

2 cups dosa batter of your choice (commercial is okay)

2 tablespoons ghee

1 onion, finely diced

Ghee or oil, to fry

Note: If you do not have roasted cashew nuts, heat a frying pan on the lowest flame. Add the cashew nuts and toast, shaking the pan often, until they are lightly golden in colour. Remove and cool completely.

Add the cashews and batter to a small blender and pulse until the cashew nuts are broken up into small bits. I like them to have a bite, so do not puree them completely. Remove the batter to a bowl and store it in the fridge until you are ready to make the pancakes.

Heat the ghee in a frying pan on low heat and add the onions. Sauté on low heat until the onions are lightly golden. Remove and cool completely. Add to the batter and mix well.

Heat a large frying pan. Add a light drizzle of ghee/oil and let the pan heat up. Add a small ladle of the batter and spread it out into a thick pancake. Scatter 3-4 cashew nuts on top of the wet pancake. Cook on low heat until the top is cooked through; it will dry out, and small bubbles will appear on the surface of the pancake. Take off the pan and serve immediately.