Golden Curry Leaf Brussels Oat Uttapam Wedges with Coconut Herb Yogurt

Golden Curry Leaf Brussels Oat Uttapam Wedges with Coconut Herb Yogurt 🌿✨ These are savoury skillet wedges with a crisp golden outside, a tender oat-yogurt middle and finely shredded Brussels sprouts folded through the batter. Toasted curry leaves, ginger, mustard seed and cumin give the wedges a warm aromatic base, while the coconut herb yogurt keeps the whole plate bright and cool. They are easy enough for a weeknight, but interesting enough to save for a brunch or snack board. 🍽️ Yield: 3-4 servings Time: about 35 minutes Ingredients: For the uttapam wedges: - 320 g Brussels sprouts, trimmed and finely shredded - 1/2 tsp fine salt, plus more to taste - 115 g oat flour - 2 tbsp rice flour or cornflour, for crisper edges - 1 tsp cumin seeds - 1 tsp mustard seeds - 12 fresh curry leaves, 8 finely chopped and 4 left whole for frying - 1 tsp finely grated ginger - 1 small garlic clove, finely grated - 1 egg - 120 g Greek yogurt - 80-110 ml cold water, as needed - 2 tbsp chopped coriander - 2-3 tbsp olive oil or neutral oil, for cooking - black pepper For the coconut herb yogurt: - 170 g coconut yogurt or thick Greek yogurt - 1 tbsp lime juice - 1 tsp lime zest - 2 tbsp chopped coriander - 1 tbsp chopped mint - 1 tsp olive oil - 1 small pinch cumin - salt and black pepper To serve: - lime wedges - extra coriander or mint - toasted sesame seeds or coconut flakes - cucumber ribbons or crisp leaves Method: 1. Salt the sprouts. Put the shredded Brussels sprouts in a bowl with 1/2 teaspoon salt. Toss well and leave for 5 minutes. Squeeze firmly with a clean cloth or your hands over the sink, then return the dry sprouts to the bowl. Removing this moisture is what keeps the wedges crisp instead of soggy. 2. Toast the aromatics. Warm a small dry skillet over medium heat. Add cumin seeds and mustard seeds for 30-45 seconds, just until fragrant. Add the whole curry leaves to 1 teaspoon oil for a few seconds if you want a crisp garnish, then lift them out and keep aside. 🌿 3. Make the batter. Stir oat flour, rice flour, toasted spices, chopped curry leaves, ginger, garlic, egg, Greek yogurt and 80 ml cold water into a thick spoonable batter. It should spread slowly, not pour thinly. Add the remaining water a spoon at a time only if it feels stiff. 4. Fold and rest. Fold in the squeezed Brussels sprouts, coriander and black pepper. Rest the batter for 10 minutes so the oat flour hydrates. If the batter tightens too much, loosen it with 1-2 teaspoons water. 5. Cook the wedges. Heat a non-stick or well-seasoned skillet over medium-high heat with a thin slick of oil. Spoon in 2 or 3 small rounds, about 12 cm wide. Cook for 3-4 minutes until the underside is deep golden and the edges look set. Flip carefully and cook 2-3 minutes more. Repeat with the remaining batter, adding a little more oil as needed. 6. Make the coconut herb yogurt. Stir coconut yogurt with lime juice, zest, coriander, mint, olive oil, cumin, salt and pepper. Keep it cold and fairly thick so it sits beside the hot wedges instead of running through them. 🥣 7. Serve. Cut the warm rounds into wedges. Spoon coconut herb yogurt onto plates, add the uttapam wedges, then finish with crisp curry leaves, herbs, sesame or coconut, lime and cucumber ribbons. The best bite is hot golden edge plus cold yogurt. Serving and storage: - Serve straight from the skillet for the crispest texture. - Leftover wedges keep for 2 days in the fridge; re-crisp in a hot dry skillet or 200 C / 400 F oven. - Keep the yogurt separate until serving. - For a fuller plate, add a tomato salad, pickled onions or a simple cucumber-herb bowl. Save this for a crisp, fresh vegetarian dinner with a little curry-leaf lift. ✨