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A classic South Indian breakfast, these thick, savory pancakes are soft and spongy. Topped with a generous layer of crisp onions and juicy tomatoes, they're perfect with coconut chutney and sambar.
For 4 servings
Soak Lentils and Rice (4-6 hours)
Grind the Batter (25-30 minutes)
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A classic South Indian breakfast, these thick, savory pancakes are soft and spongy. Topped with a generous layer of crisp onions and juicy tomatoes, they're perfect with coconut chutney and sambar.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 288.12 calories per serving with 8.87g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Ferment the Batter (8-12 hours)
Prepare Toppings (5 minutes)
Cook the Uttapams (3-4 minutes per uttapam)
Serve Hot
Add finely grated carrots, bell peppers, and steamed sweet corn to the topping mixture for extra nutrition and color.
Sprinkle grated mozzarella or cheddar cheese over the toppings before flipping for a kid-friendly, gooey version.
Mix a tablespoon of mint chutney (pudina chutney) into the batter before pouring for a fresh, herby flavor.
Sprinkle a pinch of pav bhaji masala or gun powder (podi) on top of the vegetables before cooking for an extra spicy kick.
The fermentation process not only makes the uttapam light and fluffy but also enriches it with probiotics, which are beneficial bacteria that support a healthy digestive system.
This dish offers a complete nutritional profile with complex carbohydrates from rice for sustained energy and high-quality plant-based protein from urad dal for muscle maintenance.
Made from rice and lentils, uttapam is an excellent and delicious meal option for individuals with gluten sensitivity or celiac disease.
The vegetable toppings like onion and tomato provide essential vitamins like Vitamin C and antioxidants, while the dal is a good source of iron and magnesium.
One serving, which consists of two uttapams, contains approximately 480-520 calories. This can vary based on the amount of oil used and the size of the uttapams.
Yes, it is a very healthy dish. It's a balanced meal with carbohydrates, protein, and fiber. The fermentation process makes it easy to digest and good for gut health. It is also naturally gluten-free.
The most common reason for batter not fermenting is cold temperature. Ensure it's kept in a warm place. Other reasons could be using old urad dal, adding salt before fermentation (it can slow down the process), or over-washing the dal, which removes natural yeasts.
Absolutely! Using store-bought batter is a great shortcut. Just make sure it's fresh. You might need to adjust the consistency with a little water as it's often thicker for idlis.
For softer uttapams, ensure your urad dal batter is very smooth and fluffy. You can also add a handful of soaked poha (flattened rice) while grinding the rice batter. Do not over-mix the batter after fermentation.