Mix Vegetable Uttapam
Uttapam is a popular South Indian dish that is similar to a pancake or dosa but thicker and topped with vegetables. This recipe is made with a batter of rice and lentils, making it gluten-free and high in protein. By adding vegetables to the Uttapam, it becomes a nutrient-dense meal that is perfect for weight loss. The recipe is vegetarian, and there are no known allergies associated with it.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
111 kcal
Protein
3 g
Carbs
20 g
Fat
2 g
Fiber
2 g
Ingredients
Urad Dal
0.25 small cup (25g)
Common Salt
0.25 tsp (1.5g)
Chopped Onion
15 gm (15g)
Chopped Tomato
15 gm (15g)
Chopped Carrot
15 gm (15g)
Capsicum, green
15 gms (15g)
Cabbage
15 gm (15g)
Coriander leaves
1 tsp (5g)
Olive Oil
1 tsp (5g)
Rice, raw, milled
0.25 cup (50g)
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 onions, tomatoes, green chili, grated carrot, chopped capsicum, and chopped cabbage 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.
Garnish with chopped coriander leaves and serve hot.