Instant semolina uttapam with tomato and onion

Ingredients

For 1 serving

• Semolina45 g
• Plain nonfat yogurt60 g
• Red onion30 g
• Tomatoes50 g
• Chili pepper0.5
• Cilantro3 g
• Baking soda1 pinch
• Peanut oil1 teaspoon
• Desiccated coconut8 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. In a bowl mix the semolina with the plain yoghurt, a pinch of salt and enough water for a thick but pourable batter; cover and leave to rest for 15 minutes so the semolina swells.
2. Meanwhile finely chop the red onion, cut the tomato into small cubes, deseed and chop the chilli, and chop the coriander.
3. Mix the desiccated coconut with a splash of water and a pinch of salt and let it hydrate: this is your quick chutney.
4. Stir the bicarbonate of soda into the batter. Heat the groundnut oil in a non-stick pan over medium heat and pour in the batter to make a disc about 1 cm thick; immediately scatter over the onion, tomato, chilli and coriander, pressing lightly.
5. Cook for 3 minutes, until the underside is golden and the surface is full of bubbles, then flip and cook for another 3 minutes, until the vegetables are lightly charred.
6. Serve hot with the coconut chutney.