Interactive Masala Bean Uttapam with Quick Pickled Fall Vegetables

Instructions

1. 1

   Make quick pickled vegetables: Heat vinegar, water, sugar, and mustard seeds until dissolved. Pour over cauliflower, carrots, and red onion. Let sit while preparing other components (can be made 1 day ahead).

   8min
2. 2

   Prepare uttapam batter by mixing semolina with yogurt and water to thick pancake consistency. Let rest 15 minutes to hydrate. Add baking soda and salt just before cooking.

   15min
3. 3

   For masala beans: Heat oil, add cumin seeds and curry leaves. When sizzling, add ginger-garlic paste, onion. Cook until softened. Add tomatoes, spices, and cooked beans. Simmer 5 minutes.

   10min
4. 4

   Set up interactive station: Place batter, masala beans, pickled vegetables, and toppings in bowls. Heat a griddle or tawa at the table using portable burner for guest participation.

   3min
5. 5

   Each guest ladles batter onto hot griddle, creating thick pancake. While bottom cooks, they add desired toppings - beans, pickles, onions, tomatoes. Cover briefly to set toppings.

   4min
6. 6

   Flip carefully when bottom is golden and bubbles appear on surface. Cook another 2 minutes. Serve hot, garnished with cilantro and extra pickled vegetables on the side.

   3min