Ingredients:

1 cup Shree Panchratans gluten-free flour
1/4 cup rice flour
1/2 cup plain yogurt
1/2 cup water (adjust as needed)
1 small onion, finely chopped
1 small tomato, finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1/4 cup chopped bell peppers (optional)
1/4 cup chopped cilantro (coriander leaves)
Salt to taste
Vegetable oil or ghee for cooking

Instructions:

In a large mixing bowl, combine Shree Panchratans gluten-free flour, rice flour, plain yogurt, and water to make a smooth and slightly thick batter. Allow the batter to rest for about 30 minutes.

Add chopped onions, tomatoes, green chilies, bell peppers (if using), cilantro, and salt to the batter. Mix everything well.

Heat a non-stick or cast-iron skillet over medium heat. Grease it lightly with oil or ghee.

Pour a ladleful of the uttapam batter onto the hot skillet and spread it gently in a circular motion to form a thick pancake-like shape.

Drizzle some oil or ghee around the edges of the uttapam. Cover with a lid and cook for a few minutes until the bottom turns golden brown.

Flip the uttapam and cook the other side until it’s cooked through and gets crispy edges.

Repeat the process with the remaining batter to make more uttapams.

Serve the gluten-free uttapams hot with coconut chutney, tomato chutney, or sambar.

Enjoy the delicious and gluten-free dosa and uttapam as a wholesome breakfast or a light meal!