Prep time: 10 minutes + 30–45 minutes resting. Cook time: 15 minutes.

Whisk the semolina, yogurt, water, ginger and salt together to form a batter, about the texture of very thick double cream. Cover and let it rest for 30–45 minutes.

Meanwhile, prep and mix together your topping ingredients and set aside.

When the batter is ready, heat half a tablespoon of oil in a large non-stick frying pan. When it’s nice and hot, spoon in large tablespoons of batter (think American pancake-sized – depending on the size of your tablespoon, you may be doing a tablespoon and a half. I can fit four in my pan at a time).

Scatter over a little of the topping mixture on to each pancake and then fry over a medium to high heat for 1–2 minutes until the top starts to look set. Quickly flip each over – they should be crisp and golden brown – and cook for a further minute on the other side until lightly golden brown around the edges on that side too.

Transfer the utthapam to a plate lined with kitchen paper and keep warm while you continue with the remaining pancakes. Serve hot, topping side up, with yogurt on the side.