Tofu Uttapam
Tofu Uttapam is a delicious and nutritious South Indian breakfast dish made with tofu, rice, and lentils. This recipe is high in protein and low in fat, making it an excellent option for people looking to increase their protein intake without consuming excess calories. The dish is gluten-free and vegetarian, making it suitable for people with dietary restrictions. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy, Gluten
Nutrition Facts
Per serving
Energy
120 kcal
Protein
6 g
Carbs
18 g
Fat
4 g
Fiber
3 g
Ingredients
Urad Dal
0.5 small cup (50g)
Onion Finely Chopped
0.5 small cup (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Raw White Rice
0.5 cup (100g)
Firm Tofu
50 gm (50g)
Chopped Tomato
0.25 cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common Salt
0.25 tsp (1.5g)
Olive Oil
2 tsp (10g)
Instructions
Preparation
Soak rice and urad dal separately in water for 4-6 hours.
Drain the water and grind the rice and urad dal separately to a smooth batter using a blender or wet grinder.
Add salt and mix well. Let the batter ferment for 8-10 hours or overnight.
Remove tofu from packaging and drain excess liquid.
Wrap tofu in a clean kitchen towel or paper towels.
Gently squeeze out excess moisture.
Unwrap tofu and break into small pieces.
Use your fingers to crumble tofu into desired
Cooking Steps
Combine the rice and urad dal batter in a bowl and mix well. Add salt to taste and mix again.
Add crumbled tofu, finely chopped onions, tomatoes, bell peppers, and coriander leaves to the batter. Mix well.
Heat a non-stick tawa or griddle over medium heat. Grease it with a little oil.
Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick pancake.
Cover and cook for 2-3 minutes until the bottom is golden brown and crisp.
Flip the uttapam and cook for another 2-3 minutes until the other side is golden brown and crisp.
Serve hot .
NotesNutritional values are approximate and may vary depending on the specific ingredients used