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A delicious and wholesome South Indian breakfast featuring a soft, spongy fermented rice and lentil pancake (uttapam) topped with a savory mix of fresh vegetables and a perfectly cooked egg. This protein-packed meal is a complete dish in itself, best served warm with coconut chutney or sambar. Please note, the preparation time does not include the required 8-12 hours for batter fermentation.
For 4 servings
Prepare the Batter (Soaking & Grinding)
Ferment the Batter
A delicious and wholesome South Indian breakfast featuring a soft, spongy fermented rice and lentil pancake (uttapam) topped with a savory mix of fresh vegetables and a perfectly cooked egg. This protein-packed meal is a complete dish in itself, best served warm with coconut chutney or sambar. Please note, the preparation time does not include the required 8-12 hours for batter fermentation.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 544.02 calories per serving with 18.23g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Prepare the Toppings
Cook the Vegetable Egg Uttapam
Serve
Omit the egg. After flipping the uttapam, you can sprinkle a pinch of podi masala or pav bhaji masala for extra flavor.
Add grated mozzarella or cheddar cheese along with the vegetables for a cheesy, kid-friendly version.
Instead of egg, top the uttapam with crumbled or grated paneer along with the vegetables.
Feel free to add other finely chopped vegetables like bell peppers (capsicum), grated carrots, or sweet corn to the topping mix.
The combination of urad dal and a whole egg provides a complete protein profile, essential for muscle repair, growth, and overall body function.
The fermentation process of the batter increases the bioavailability of nutrients and introduces beneficial probiotics, which aid in digestion and promote a healthy gut microbiome.
Made from rice and lentils, uttapam provides sustained energy release, keeping you full and energized for longer periods compared to simple carbs.
The addition of various vegetables like onions and tomatoes, along with coriander, enriches the dish with essential vitamins like A and C, as well as fiber and antioxidants.
One Vegetable Egg Uttapam contains approximately 575 calories, making it a substantial and filling meal. The exact count can vary based on the amount of oil used and the size of the uttapam.
Yes, it is a very healthy and balanced dish. The fermented batter is great for gut health, the dal and egg provide high-quality protein, and the vegetables add essential vitamins, minerals, and fiber.
Absolutely! Using good quality, fresh store-bought idli or dosa batter is a great time-saver. Ensure the batter is thick enough for uttapam; if it's too thin, you can add a tablespoon or two of rice flour or semolina (rava) to thicken it.
This usually happens if the pan is not hot enough before you pour the batter, or if you are using a stainless steel pan that is not well-seasoned. A non-stick or well-seasoned cast-iron tawa works best. Ensure the pan is properly heated and lightly greased before each uttapam.
Yes, you can easily make a vegan version. Simply omit the egg. The vegetable uttapam on its own is delicious and is the traditional way it's often made. You could also add crumbled tofu for a protein boost.
Fermented batter can be stored in an airtight container in the refrigerator for up to 3-4 days. It will become more sour over time, which some people enjoy. Do not refreeze the batter.
This recipe goes great with these complete meals
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