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Uttapams are a staple of South Indian fare, and are often referred to as an Indian pizza because they are flat and savory. You can top them with vegetables, chicken, chutneys, or simply enjoy them plain. These SCD-style uttapams are a delicious addition to your international meal planning.


2 eggs
5 tablespoons (75 mL) water
½ teaspoon (2.5 mL) lemon juice
¼ teaspoon Homemade Curry Powder (p. 347)
J teaspoon chili powder
1 tablespoon fresh cilantro, chopped fine
1 teaspoon fresh garlic, peeled and grated
4 tablespoons (40 g) onion, peeled and grated
½ cup (75 g) red bell pepper, seeded and chopped fine
1 cup (110 g) almond flour
oil for frying


1. In a mixing bowl, combine the egg, water, and lemon juice together with the curry and chili powders, and fresh cilantro
2. Once these are blended, add in the garlic, onions, and red bell pepper
3. Finally, mix in the almond flour
4. Use a whisk or mixing spatula to blend it well by hand–the batter should be airy
5. Set aside
6. In the meanwhile, heat a skillet on the stovetop and allow oil to be fairly hot
7. Be generous about oil for cooking, as the uttapams need to be able to be flipped easily, and not get stuck to the pan or burnt
8. Spoon uttapam batter to stovetop pan – about four 3-inch circles in every batch–and allow one side to cook completely (should be golden brown) before flipping over to cook the other side
9. Remove the uttapams and allow them to cool
10. Repeat process until all batter is used up


12-15 mini uttapam circles

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0