The first time I had this unusual combination I was blown away at how delicious it was! Spicy, sweet and creamy the perfect brunch dish. My husband's cousin adapted this recipe from a New York city restaurant and I've changed it a little to make it my own! A huge part of this is the spice infused syrup that blended with the uttapam and avocados.
Recipe: makes 5 waffles
Ingredients:
Waffle Batter:
32 oz container of Dosa batter(homemade or store bought, both work!)
1/3 Onion Diced
1 Tsp Thai Chili Peppers
2 Tbsp Cilantro
Water to Thin out Batter
Salt to Taste
Spicy Syrup:
1/3 Cup Syrup
1 Tsp Red Pepper Flakes
Oil for cooking
Toppings: Egg
Avocado
Method:
1. The night before, brush a pan with oil and heat it. Once slightly warm, add in the syrup and red pepper flakes. Let the mixture simmer at a low/medium heat for about 5 minutes and let it sit overnight. (This will allow the spicy to seep in overnight)
2. For the batter, you want a soupy consistency. Add as much water as you need to get the soupy batter. Then add in salt to taste, you want enough so when you taste it's slightly salty.
3. Add in the onions, Thai chilies, and cilantro and mix the batter throughly.
4. Once your waffle maker has warmed up all the way add in the batter and let it cook. It will take much longer than a traditional waffle.
5. Once the waffle is done, top with avocado, egg (cooked to your desire) and syrup! I eat mine without egg and it's just as delicious! (the avocado is very important!)
Enjoy!!
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