Spinach Uttapam
Spinach Uttapam is a delicious South Indian breakfast dish made with a batter of rice and urad dal, topped with spinach, onions, tomatoes, and green chilies. This dish is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber, vitamins, and minerals, thanks to the spinach and vegetables. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
209 kcal
Protein
8 g
Carbs
39 g
Fat
3 g
Fiber
5 g
Ingredients
Split Urad Dal (Raw)
1 small cup (50g)
Chopped Onion
0.25 small cup (25g)
Chopped Tomato
0.25 small cup (25g)
Chopped Green Chilli
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Rice, raw, milled
0.5 cup (100g)
Spinach
1 cup, chopped (150g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Rinse the rice and urad dal in water separately and soak them in water for 6-8 hours.
Drain the water and grind the rice and urad dal separately to a smooth consistency using a wet grinder or a mixer-grinder.
Mix the rice and dal batters together, add salt, and water as needed to get a batter of pouring consistency.
Let the batter ferment overnight or for 8-10 hours in a warm place.
Cooking Steps
Once the batter has fermented, mix well.
Heat a non-stick tawa or griddle over medium heat. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick pancake, sprinkled finely chopped spinach, onions, tomatoes, and green chilies
Drizzle a few drops of oil around the edges of the pancake and let it cook until the top starts to look dry.
Flip the Uttapam and cook for another minute until the other side is golden brown.
Serve hot.