Uttapam

I made some more dosas yesterday, and things went pretty well, except I sort of lost my dosa-mojo about halfway through cooking them. I think the pan got too hot or something -- temperature management on the cooktop here is pretty complicated.

Anyway, that meant leftover dosa batter, which in turn meant uttapam. It's a thicker version of dosa, with chopped veggies added in. I used shallot, chile, tomato and cilantro. We ate these with coconut chutney (coconut, cilantro, shallot, chile, lime juice, water) and leftover chana masala and a version of saag aloo (made with an Chinese vegetable that looked like giant gai lan and tasted a bit like asparagus).