Saturday, September 17, 2011


I often make uttapam, a South Indian crepe, for my daughter - it is her favorite dinner. So we almost always have batter around (I blend in our VitaMix blender rice and then lentils that have been soaking then let the batter ferment; I should post sometime details, including ratios, time to soak, time and how to ferment, etc.). I put vegan Daiya cheese on her uttapams - not traditional, but fun and interesting. I also put a little ginger and bell pepper.

Tonight, cooking just for myself, I made an uttapam. The toppings I used were Daiya pepperjack vegan cheese, bell pepper, and shallot. It came out well!


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