Fried Upma With Poached Egg

From Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Cookbook

Author(s): Yotam Ottolenghi

Page 198

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

11 years ago

★ ★ ★ ★ ★ 5/5

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Great little "cakes" made with channa dal, semolina and spices. I was afraid it was not going to set up but after a 20 minute rest it was fine. I only fried one piece and will let the others set overnight for a hearty breakfast in the morning.

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