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A savory South Indian pancake made from fermented rice and lentil batter, loaded with colorful, crunchy vegetables. This wholesome breakfast dish is soft, spongy, and pairs perfectly with coconut chutney.
For 4 servings
Prepare and Ferment the Batter (8-12 hours)
Prepare the Vegetable Topping (5 minutes)
A savory South Indian pancake made from fermented rice and lentil batter, loaded with colorful, crunchy vegetables. This wholesome breakfast dish is soft, spongy, and pairs perfectly with coconut chutney.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 507.44 calories per serving with 12.8g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
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Cook the Uttapams (35 minutes)
Serve Hot
A classic variation using only finely chopped onions, green chilies, and cilantro as the topping.
After pouring the batter, sprinkle a generous amount of idli podi (gunpowder) and a drizzle of ghee or sesame oil before cooking.
Use crumbled or grated paneer along with other vegetables for a protein-rich version.
A kid-friendly version where you sprinkle grated mozzarella or cheddar cheese on top of the vegetables before flipping.
The fermentation process creates probiotics, which are beneficial bacteria that improve digestion and support a healthy gut microbiome.
This dish offers a good balance of carbohydrates from rice for energy, protein from urad dal for muscle repair, and healthy fats from the cooking oil.
The generous topping of various vegetables makes the uttapam rich in dietary fiber, which aids digestion, and provides a range of vitamins and minerals.
Lack of fermentation is usually due to cold temperatures. Ensure the batter is kept in a warm place (around 80-90°F or 26-32°C). Other reasons could be using old urad dal or adding salt before fermentation (though many traditional recipes add it before).
The key to soft uttapams lies in a well-fermented, airy batter. Grinding the urad dal to a very fluffy consistency and not over-mixing the batter after fermentation are crucial steps. Adding poha also contributes to the softness.
Yes, you can absolutely use store-bought batter to save time. You might need to adjust the consistency; if it's too thick, add a little water. If it's too thin, you can add a tablespoon or two of rice flour or semolina (rava).
Yes, it is a very healthy dish. The fermented batter is great for gut health, the lentils provide protein, rice provides carbohydrates for energy, and the vegetable toppings add essential vitamins, minerals, and fiber.
One serving, which consists of two medium-sized uttapams, contains approximately 480-520 calories. The exact count can vary based on the amount of oil used and the specific vegetables.
This recipe goes great with these complete meals
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