Chana Uttapam


I haven’t had authentic uttapam but when I was researching this recipe, they are the closest thing I could find to describe the final outcome. The original recipe was labeled “chana dosa” but dosa are thin, crispy crepes made from a rice and urad dal. These are not like that at all. They are more like vegetable filled pancakes or fritters made with chickpea flour.

This recipe is fast, healthy and can be varied in so many ways. Stick with the base of 1 cup chickpea flour + 3/4 cup water + 1 cup grated or minced veggies and you can experiment from there. I used beets in the version I made but you can put just about anything in them. Here are some ideas:

  • Finely grated beets + 1 tbsp minced mint + 1 tsp garam masala + 1/2 tsp ground turmeric
  • Finely grated zucchini + minced basil + lemon zest + chile pepper
  • Finely grated arrots + cilantro + cumin + orange zest
  • Finely grated kohlrabi + dill + mustard seeds
  • Cooked and minced Swiss chard + saffron + orange zest
  • Cooked and minced kale + garlic + thyme + red pepper flakes

I would also recommend serving them with a sauce of your choice. It could be yogurt, sour cream, a tahini sauce or good old fashioned ketchup.


Chana Uttapam (adapted from The Everyday Ayurveda Cookbook)
makes about 20 small patties

Recipe note: some vegetables can be finely grated and used raw (beets, summer squash, sweet potatoes) but others I would recommend cooking first (eggplant, onions, bell peppers all come to mind).


  • 1/2 teaspoon table salt
  • 1 cup chickpea flour
  • 3/4 cup water
  • 1 cup grated and/or cooked vegetables
  • Vegetable oil for frying


  • Whisk the salt and flour together in a bowl. Slowly add the water, whisking constantly. Fold in the vegetables and any herbs and spices desired.
  • Heat a tablespoon or two of oil over medium heat in a 12″ non-stick skillet until shimmering. Drop small spoonfuls of batter in the oil, smoothing out the surface, making sure not to crowd the pan (I used about a tablespoon of batter for each one). Cook until lightly brown, about 4-5 minutes, then flip and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel lined plate and repeat with remaining oil and batter. Serve immediately.

Fresh Okra Cakes


We are in a lull right now as the summer produce is dwindling and we are preparing for the “Fall into Greens” CSA session. To prepare for the CSA, we will release a series of blog posts featuring produce we expect to include. We are planning to have okra at the beginning of the session so I thought I would share my all time favorite way to use it. These little cakes are quick to put together and oh so delicious. You may think the okra would be raw tasting but it gives the cakes such a great texture.

Contact us here to sign up for the CSA so you can enjoy these cakes soon!

Fresh Okra Cakes (adapted slightly from Cooking with Les Dames d’Escoffier)
25 appetizer cakes or 10 side dish cakes

Recipe notes: 1) I have successfully substituted the all-purpose flour with garbanzo bean flour for a gluten-free version.


  • 1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)
  • 1 cup minced onion (about 1/2 of a large onion)
  • 2 large cloves of garlic, minced
  • 1 jalapeno, minced
  • 1/2 cup cooked medium-grain rice or 1/2 cup fresh corn kernels
  • 3 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Tabasco
  • Salt and pepper to taste
  • 6 tablespoons vegetable oil


  • Combine the okra, onion, garlic, jalapeno, rice, flour, eggs and Tabasco in a large mixing bowl.
  • Just before serving, preheat the oven to 200 degrees and heat a 12-inch nonstick skillet over medium-high heat. Add the oil, and when it shimmers and sizzles when a bit of batter hits it, drop spoonfuls of the mixture into the pan. Do not crowd the pan. You can make the cakes any size, from 1 tablespoon to 1/2 cup, depending on how you plan to serve them. Saute for 2 minutes or until the cake is nicely browned. Turn and cook the other side for 2 minutes. Remove the cakes as they are done to absorbent paper towels and keep them warm in the preheated oven until all are cooked. The cakes are best served piping hot – consume them within 30 minutes of frying.

Weekly Farm Notes :: May 13, 2015

Hello! I am late writing this and short on time but hope it helps. Hope to see you at the market tonight!


May 13th Produce

Here are some of the items you can expect this week:

  • Purple & White Kohlrabi: see below for a tasty way to prepare your kohlrabi!
  • Pak Choi: let us know how you use your pak choi! I need some inspiration 🙂
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for your salad greens, check out this Balsamic-Mustard Vinaigrette!
  • Salad Turnips: aren’t familiar with salad turnips? They are much sweeter than your average turnip and I love them raw. I love this idea of just slicing them thin and making a sandwich!
  • Red & Green Mustard: I love mustard greens in Indian inspired sauces. I made a more labor intensive version of this recipe last weekend and it was great tossed with veggies and served along side brown rice and naan.
  • Toscano Kale: thank you to Signal Mountain farm for this delicious recipe for Kale and Potato Fritters!


Recipe :: Kohlrabi Home Fries

This recipe is adapted from The New York Times and I love how simple and adaptable it is.


  • 1-1/2  to 2 pounds kohlrabi
  • 2-3 tablespoons rice flour, chickpea flour, or semolina
  • Salt to taste
  • 2-4 tablespoons vegetable oil
  • Chili powder, ground cumin, curry powder or paprika to taste


  1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.



May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.