Dishoom Uttapam Stack Recipe Our friends at Dishoom have provided this fabulous recipe Uttapam are a fluffy savoury dosa, made with rice. They're usually enjoyed with savoury toppings but we particularly like ours with lashings of jaggery syrup and a thick, strained yoghurt. Chef Naved has shared his recipe for making an extra fluffy stack at home. Uttapam BatterServes 2, generously Ingredients:– 185g raw basmati rice60g flattened rice, or cooked, cooled rice½ tsp fenugreek seeds (not leaves) – optional60ml coconut milk20ml cold water1 level tsp fast action yeast2 tsp caster sugar50ml lukewarm water½ tsp bicarbonate of soda¼ tsp fine saltA little vegetable oil, for frying Fresh fruit, such as blueberries, raspberries or strawberries Method Wash and drain the basmati rice. Add the fenugreek seeds (if using), cover generously with fresh water and soak for 5 hours or overnight. After soaking, drain the rice. Combine with the flattened rice, or cooked, cooled rice, coconut milk and 20ml water and blend to a very thick, smooth batter (add a little more water if it’s too stiff). To activate the yeast, add it to a small bowl or mug along with the caster sugar and lukewarm water. Stir gently then allow to rest for 5 minutes. Tip the yeast and water into the blended batter, mix well and rest it in a warm place for 2-3 hours. Go make your jaggery syrup and shrikhand. Just before frying, add bicarbonate of soda and salt. The batter should be thick to make fluffy pancakes, however if it is too stiff, add a little water. Place a plate into the oven on a low heat, to keep your pancakes warm while you fry in batches. Warm 1-2tsp oil in a medium-hot pan. Add a ladle of batter per pancake, and fry for 2 minutes either side until lightly browned, fluffy and speckled with bubbles. Place onto your warmed plate whilst you cook the rest. Serve your stack of pancakes topped with a scoop of creamy Shrikhand, a generous drizzle of jaggery syrup and fresh fruit.