Coconut Uttapam
Coconut Uttapam is a healthy and delicious South Indian dish that is perfect for breakfast or as a light meal. This recipe is vegan, gluten-free, and packed with nutrients, making it ideal for people trying to lose weight. The coconut adds a unique and satisfying flavor to the uttapam while providing healthy fats and fiber.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
224 kcal
Protein
7 g
Carbs
38 g
Fat
5 g
Fiber
5 g
Ingredients
Urad Dal
0.5 small cup (50g)
Common Salt
0.25 tsp (1.5g)
Chopped Onion
15 gm (15g)
Chopped Tomato
15 gm (15g)
Coconut (Fresh)
0.5 small piece (25g)
Olive Oil
1 tsp (5g)
Rice, raw, milled
0.5 cup (100g)
Instructions
Preparation
Rinse the rice and lentils separately in cold water and soak them for 4-5 hours.
Drain the water and grind the rice and lentils separately to a smooth batter. Mix the two batters together and add water as needed to make a thick batter.
Add salt to the batter and mix well. Keep the batter aside to ferment overnight or for 8-10 hours.
Cooking Steps
Once the batter has fermented, heat a tawa or griddle over medium heat.
Grease the tawa with a little oil and pour a ladleful of batter onto it. Spread the batter to make a thick pancake.
Sprinkle chopped onion, tomato and grated coconut over the pancake. Press the vegetables lightly into the batter.
Drizzle oil around the edges of the pancake and cook for 2-3 minutes or until the bottom is golden brown.
Flip the pancake over and cook for another 2-3 minutes until the other side is also golden brown.
serve hot.