Spicy breakfast

Craving something spicy for breakfast might seem odd but growing up in South Africa,spicy breakfast was common in many Indian homes. My mum would make dishes like spicy spinach cake, grated corn tempered with green chillies,served with thin sev, dholka and many more dishes. When I woke up this morning, and looked out at the grey sky and wet ground I thought of making something that would tantalize the taste buds, something with chillie, lemon and sugar. Making the grated corn dish is a huge task in the morning so I opted for something simple, I've recently learnt to make a south Indian pancake called utthapum. It can be eaten with chutney but this morning I felt like eating it with something sweet so opened a can of corn and tempered it with mustard seeds, green chillies and a touch of salt. The recipe for the utthapum is as follows:


1 cup coarse semolina
1 small onion finely chopped
1 small tomato cubed
finely chopped green chillie (optional and to taste)
1 tablespoon grated coconut (optional)
1 tablespoon finely chopped corriander (optional)
1/2 teaspoon salt (or to taste)
1/2 cup yoghurt
1 tablespoon lime (no need for lime if you using yoghurt from indian shops as I find yoghurt in indian shops very sour)
1/4 cup water (to make the batter thin if its too thick)


Method:
Mix all ingredients together to form a thick batter consistency. Add some water if its needs to be thinned out. Heat a frying pan, spread a small amount on a hot pan, spray some oil on the top or sprinkle a few drops of oil. Cook until the top looks dry and turn over to cook for a few minutes. Serve hot with chutney.