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A fluffy, savory South Indian pancake made from fermented rice and lentil batter, topped with a spiced egg mixture. This protein-packed dish is a delicious and filling way to start your day, perfect for breakfast or brunch.
Prepare the Egg Topping
Heat the Tawa (Griddle)
Pour and Top the Uttapam
A fluffy, savory South Indian pancake made from fermented rice and lentil batter, topped with a spiced egg mixture. This protein-packed dish is a delicious and filling way to start your day, perfect for breakfast or brunch.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 635.63 calories per serving with 22.66g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Cook the First Side
Flip and Finish Cooking
Serve Hot
Sprinkle 2 tablespoons of grated cheddar or mozzarella cheese over the egg topping just before flipping for a gooey, delicious twist.
Add 1/2 teaspoon of pav bhaji masala or garam masala to the egg mixture for a more robust and spicy flavor profile.
Add 1/4 cup of finely chopped bell peppers (capsicum) or grated carrots to the egg mixture for extra nutrients and crunch.
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for a fresh, aromatic flavor.
Combining eggs and lentil-based batter provides a complete protein profile with all essential amino acids, crucial for muscle repair, growth, and overall body function.
The complex carbohydrates from the fermented rice and lentils provide a steady supply of energy, preventing blood sugar spikes and keeping you full and energized for longer.
The fermentation process of the batter creates beneficial probiotics, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Eggs are a natural source of Vitamin D, B12, and choline, while the onions, tomatoes, and coriander add essential vitamins like A and C, and antioxidants.
A serving of two Egg Uttapams contains approximately 615 calories, making it a substantial and filling meal. The exact count can vary based on the type of oil and batter used.
Yes, Egg Uttapam is a healthy and balanced dish. It provides a good mix of complex carbohydrates from the fermented batter, high-quality protein from eggs, and vitamins from the vegetables. The fermentation process also makes it easy to digest.
Absolutely! This recipe is a perfect way to use leftover idli or dosa batter. If the batter is too thick, you can add a tablespoon or two of water to get the right consistency.
Sticking usually happens if the tawa (pan) is not hot enough before you pour the batter, or if it's not well-seasoned. Ensure the pan is on medium heat and properly greased before making each uttapam.
You can chop the vegetables in advance, but it's best to whisk them with the eggs just before you start cooking. Preparing the mixture too far ahead can cause the vegetables to release water, making it runny.
Egg Uttapam pairs wonderfully with traditional South Indian accompaniments like coconut chutney, tomato chutney, coriander-mint chutney, or a warm bowl of sambar.
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