Coconut Flour Uttapam with Spiced Spinach Sauté

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.

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.

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.

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.

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.

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.