I have good news! My. Cuticles. Are. Growing. Back. My fun mix of eczema and psoriasis completely destroyed, obliterated, and annihilated my cuticles (not to mention my fingerprints!) Eliminating all forms of gluten took care of about 75% of the problem, and the last 25% was fixed when I finally eliminated dairy. I’m working on a post to share with you guys detailing my eczema story. It’s a long one!
Let’s get back to the recipe du jour. I managed to figure out something that comes pretty close to one of my favorite Indian snacks, uttappam. Traditional Indian uttappam is made from a batter of urad dal and rice. It’s the consistency of a very thick pancake and can be filled with vegetables that are mixed into the batter. My version utilizes coconut flour to make it low-carb and paleo-friendly. These are great to eat for breakfast (easy to grab on the way out the door), or these make for an impressive appetizer or nice snack with some tea.
I made these little pancakes on my small 8″ skillet, but you could also use a griddle or a tava. This particular version of uttappam is filled with spinach, onion, and turnips. I recommend dicing the turnips and then letting them par-cook in some boiling water for about 5 minutes; (I use my beloved electric kettle for this). You could also use sweet potato or rutabaga instead of turnips. The boiling step will ensure that the turnips are cooked through, since the pancakes cook very quickly in about 4 minutes.
Serve this dish with some mint chutney and you are good to go. Also, if you like this recipe, make sure to share it on Pinterest or with your Facebook friends! Sharing is caring and it makes me muy happy. Check back here for the mint chutney recipe, which I will feature soon! I promise it’s a tasty one!
- Par-cook turnips in boiling water for 5 minutes.
- Add eggs, coconut flour, coconut milk, Stevia, and salt to blender and blend on high for 1 minute.
- Add spinach, onion, turnips, and fenugreek to blender and pulse for a few seconds to incorporate ingredients.
- Warm a 8" pan over medium heat and add a bit of coconut oil or ghee.
- Once warm, add some batter to pan to create about a 3.5" in diameter pancake. Cook for 2 minutes and 30 seconds and then flip and cook for 1 minute and 30 seconds. Note: Take pan off burner between pancakes and add additional coconut oil or ghee. Removing the pan will prevent it from getting too hot.
- Remove pancake from pan and keep warm on plate or baking sheet in oven.
- Repeat with remaining batter. If batter gets too thick, add 1 tbs water at a time to thin out.
- Recipe yields 6 pancakes.