It’s not the classic Indian uttapam, but I’m sure you would like it.
It’s a great substitute for bread, it’s gluten free, high in good bacteria and complete protein.
What else can we ask for?!
That’s all you need:
1 cup of brown rice or millet (I’m a big millet fan it’s alkalizing and high in magnesium, some call it ‘the mother of all grains’)
1 cup of red lentils
1 tsp sea salt
1/4 tsp turmeric (optional)
Juice of 1 lemon
2 tbsp olive oil or ghee
Cover the rice or millet with the lentils and soak on the surface for 48 hours to allow fermentation.
When done wash thoroughly and place in the blender with a glass of water, salt, turmeric, oil and lemon juice
Add water if needed until you have a batter that is the consistency of slightly thick single cream.
Heat the pan over a moderate heat with coconut oil or ghee, ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. If the pan is the right temperature, the crepe should turn golden underneath after about 2 minutes and will be ready to turn.
You can spread green sauce,or just tehini sauce with water, salt and lemon, slice a tomatoes and sprouts (in the spring you can place a few wild garlic leaves).
It will keep for 6 days in the fridge (you can keep half in the freezer for 2-3 weeks).
Absolute yumminess .