Coconut Flour Uttapam with Spiced Spinach Sauté

• 0.5 cup coconut flour⇄
• 3 whole eggs⇄
• 0.25 cup water⇄
• salt⇄

In a mixing bowl, combine coconut flour, eggs, and water to form a smooth batter. Add a pinch of salt and stir well. Let the batter rest to thicken while preparing other components.

💡 Coconut flour absorbs liquid quickly; adjust water by adding a tablespoon at a time if the batter feels too thick.

• 1 small onion⇄
• 1 small tomato⇄
• 1 whole green chili⇄
• 4 cups fresh spinach⇄

Finely chop the onion, tomato, and green chili for the Uttapam topping. Roughly chop the fresh spinach for the side dish and set aside separately.

💡 Keep vegetable sizes uniform for even cooking; use a sharp knife to speed up the process.

• 1 tbsp coconut oil⇄
• 0.25 tsp mustard seeds⇄
• 4 leaves curry leaves⇄
• 4 cups fresh spinach⇄
• salt⇄

Heat 1 tbsp of coconut oil in a skillet over medium heat (about 160°C). Add mustard seeds and curry leaves, letting them sizzle for 30 seconds until fragrant. Add chopped spinach and a pinch of salt, sautéing for 3-4 minutes until wilted and bright green.

💡 Don’t overcook the spinach; stop when it’s just wilted to retain its vibrant color and nutrients.

• 2 tbsp coconut oil⇄
• 0.5 tsp mustard seeds⇄
• 4 leaves curry leaves⇄
• 1 small onion⇄
• 1 small tomato⇄
• 1 whole green chili⇄

In a separate non-stick pan, heat 2 tbsp of coconut oil over medium heat (about 160°C). Add mustard seeds and curry leaves, letting them pop for 30 seconds. Stir in chopped onion, tomato, and green chili, cooking for 2 minutes until slightly softened but still vibrant.

💡 Use a wide pan to ensure even heat distribution for the next step of adding batter.

Pour the prepared batter over the sautéed vegetables in the pan, spreading it evenly to form a thick pancake. Cook on medium heat (160°C) for 4-5 minutes per side, flipping when the edges are set and the bottom is golden brown, until both sides are crisp and cooked through.

💡 Use a spatula to gently lift the edges before flipping to avoid breaking the Uttapam.

Check the spinach; if not fully wilted, stir for an additional 1-2 minutes on medium heat (160°C) until tender. Turn off the heat and keep warm until the Uttapam is ready.

💡 Cover the skillet with a lid to retain heat if the spinach finishes before the Uttapam.