I’m always up for a stack of breakfast pancakes, and these moreish savoury South Indian utthapam, topped with chilli, tomato, onion and coriander are no exception. Traditionally you’d make the batter with rice and lentils and ferment it overnight, but this quick version with semolina is increasingly popular in India as you can put it together without the lengthy rise. Double the recipe if you’re cooking for more than two people.