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A savory, thick rice pancake topped with a spicy Chettinad masala and a perfectly cooked egg. This popular South Indian breakfast is a flavorful twist on the classic uthappam, bringing the bold flavors of Chettinad to your plate.
For 4 servings
Prepare the Chettinad Masala Powder
Prepare the Vegetable Topping
Cook the Uthappam
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A savory, thick rice pancake topped with a spicy Chettinad masala and a perfectly cooked egg. This popular South Indian breakfast is a flavorful twist on the classic uthappam, bringing the bold flavors of Chettinad to your plate.
This chettinad recipe takes 35 minutes to prepare and yields 4 servings. At 519.29 calories per serving with 18.47g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Serve
Omit the egg and top with grated paneer or finely chopped mushrooms instead. Press them into the batter along with the other vegetables.
Instead of an egg, top the uthappam with a spoonful of pre-cooked spicy chicken or mutton keema (mince).
If you're short on time, you can use a store-bought Chettinad masala powder or even a good quality idli podi instead of making the spice blend from scratch.
The egg provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The uthappam batter is made from fermented rice and lentils, which contains probiotics that support a healthy digestive system and improve nutrient absorption.
The spices used in the Chettinad masala, such as turmeric, peppercorns, and cumin, are packed with antioxidants that help fight cellular damage.
The combination of complex carbohydrates from the batter and protein from the egg provides a steady release of energy, keeping you full and energized for longer.
One Chettinad Egg Uthappam contains approximately 350-400 calories, depending on the thickness of the uthappam and the amount of oil used. It's a substantial and balanced meal.
Yes, it can be a very healthy meal. It provides a good balance of carbohydrates from the batter, protein from the egg, and vitamins from the vegetables. The fermented batter is also good for gut health. To make it healthier, use minimal oil.
Absolutely! Using good quality store-bought idli-dosa batter is a great way to save time and effort. Just ensure it's at room temperature before you begin.
This uthappam is flavorful enough to be eaten on its own, but it pairs wonderfully with traditional South Indian accompaniments like coconut chutney, tomato-onion chutney, or a bowl of hot sambar.
To reduce the heat, simply decrease the number of dried red chilies and black peppercorns in the Chettinad masala powder. You can also skip the green chilies in the topping.
Yes, it's highly recommended. You can prepare a larger quantity of the masala powder and store it in a dry, airtight container for several weeks. This makes preparing the uthappam much quicker.