Bread Uttapam

Ingredients:

3 slices of white bread

3 tablespoons sooji coarse (semolina)

3 tablespoons all-purpose flour, (maida, plain flour)

1/4 cup yogurt, (curd, dahai)

1 teaspoon salt

1/4 teaspoon cumin seeds (jeera)

Approx. 1/4 cup bell pepper finely chopped

Approx. 1/4 cup tomatoes finely chopped, remove the seeds

I green chili finely chopped, adjust to taste

2 teaspoons ginger finely shredded

Approx. 2 tablespoon cilantro finely chopped

Approx. 1-1/2 tablespoon oil

Method

1.

Remove the crest from bread and cut them in small pieces.

2.

In a blender add bread, sooji, all-purpose flour, salt, yogurt and water, blend to
a thick and smooth paste.

3.

Take out the batter in a bowl and add the remaining ingredients, cumin seeds,
bell pepper, tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be
thick in consistency add more water if needed, batter should not be too thick but
should not be runny.

4.

Heat the skillet over medium heat and lightly grease the skillet.

5.

Pour about 2 tablespoons of batter and spread consistency should be of thick

pancake.

6.

Pour little oil around uttapam. Let it cook for about 2 minutes and turn them
over, bread uttapam should be golden brown from both sides and this should take
about four minutes. Notes: do not cook on high heat, uttapam will not cook through.

7.

Serve bread uttapam with your choice of chutney, I like to serve with coconut
chutney or green cilantro chutney.