Capsicum Uttapam
Capsicum Uttapam is a healthy and delicious Indian breakfast option that is perfect for weight loss. This recipe is vegetarian, gluten-free, and low in fat, making it an excellent option for those trying to lose weight. Uttapam is a great source of carbohydrates and protein, thanks to the lentil and rice batter. Capsicum is high in fiber and low in calories, making it a great addition to the dish. People with a dairy allergy should avoid this recipe.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
173 kcal
Protein
7 g
Carbs
28 g
Fat
4 g
Fiber
5 g
Ingredients
Split Urad Dal (Raw)
1 small cup (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Chopped Onion
1 small cup (50g)
Chopped Tomato
1 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Fennel Seeds
0.5 tsp (2.5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Cumin seeds
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Rice, raw, milled
0.25 cup (50g)
Olive Oil
2 tsp (10g)
Instructions
Preparation
Wash the urad dal, rice, and fenugreek seeds separately and soak them in water for at least 4 hours or overnight.
Drain the water and grind the urad dal and fenugreek seeds together in a blender until the batter becomes fluffy and light.
Grind the idli rice separately in a blender until it becomes a fine batter.
Mix the two batters together in a large bowl and add salt to taste. Mix well.
Add water as needed to make a thick batter. Let the batter ferment for 8-10 hours or
Cooking Steps
Heat a non-stick pan over medium heat.
Pour a ladleful of batter on the pan and spread it in a circular motion to form a thick pancake.
Sprinkle some chopped onion, green chili, diced capsicum, and cumin seeds on top.
Drizzle a little oil on the sides of the uttapam and let it cook for 2-3 minutes.
Flip the uttapam and let it cook for another 2-3 minutes until both sides are golden brown.
Garnish with fresh coriander leaves and serve hot