I turned around, ostensibly to knock the ash out of my meerschaum, and casually glanced up. There it was. An unprepossessing uttappam about 10 inches across, it surface flecked with a few cowardly onion flakes. I was wondering if you could help me. I said nothing.
People think it's an imported uttappam, and they go for it in a big way.
I thought it was time to take this miserable little flip-flop in hand. You are an ancient rice batter preparation with history on your side. The pizza is a bread with some ketchup, odds and ends baked with cheese on top. Trouble started, said the uttappam, when the Udipi restaurant owner began to sprinkle Amul cheese over the uttappam just before frying it. The cheese would not belt or brown over, but merely turn a little crisp.