Last night I tried to replicate the great South Indian pancakes I had at the restaurant in Columbus, Ohio. The attempt was marginally successful. Mine were more dumpling-y and dense--less like a fluffy pancake than theirs. I suspect theirs had baking powder or some such thing in it to make it rise a little.

Anyhow, they were still good; the flavor was very much like what I remembered.

UTTHAPAMS
1 c. rice flour
1/2 c. chickpea flour
1 1/2 c. plain yogurt
1/2 c. water, as needed
1 small sweet onion, finely chopped
1 medium carrot, grated
1 small tomato (greenish if you like), finely chopped
a medium-hot chile pepper, minced
1/2 c. chopped fresh cilantro
1/2 tsp. dill weed
1/2 tsp. salt, or to taste
peanut oil for frying

Whip together the rice flour, chickpea flour, and yogurt with a fork. Let stand for 3 to 4 hours.
Add water until you have a pourable but still thickish consistency. Stir in the vegetables, cilantro, dill, and salt.
Heat a nonstick skillet over medium heat. Add a little peanut oil and, with a ladle, pour in a half-cup or so of the batter. Use the back of the ladle to spread the batter out. When the utthapam has browned on one side. drizzle in a little more oil and flip it to cook the other side.
Repeat with the remaining batter and serve hot.