Breakfasts, being the first meal of the day, deserve all your attention. Perfect for people with busy mornings, veg uttapam is an impeccable option to add the right nutrients, fibre, and variety to your meals. Follow this traditional South Indian recipe and kickstart your day for sustained energy levels, and of course, a much better mood.
With the hectic working hours, busy morning routine, and the hustle of modern-day life, breakfasts are usually rushed. If your typical breakfast options include gulping a smoothie, making a cereal bowl, or whipping up a sandwich, this is just the recipe for you.
It’s understandable that you don’t have the time to make an elaborate breakfast for yourself. But that doesn’t mean that you have to put either nutrition or taste on the back burner. You can make the South Indian staple uttapam in no time, fix your nutritional requirements, and never compromise on flavour.
All you have to do is a little meal prep, in terms of fermentation of the batter a little in advance, and you’ll just require fifteen to twenty minutes for a healthy breakfast. Made with the classic idli-dosa batter, topped with assorted vegetables, and served with chutney or even sambar, uttapam is undoubtedly one of the best breakfast options. Whether you’re watching your weight, having digestive distress, or
Read MoreRinse and soak rice with urad dal and methi seeds in water overnight, or for at least six hours.
The next morning, drain the water and grind the soaked mixture. You can add some water as required to make a smooth batter.
Once consistent, cover the batter and let it ferment overnight. It should be airy. After the volume increases, add salt.
In the meantime, get the vegetables ready. Finely chop onions, tomatoes, capsicum, chillies, coriander, and curry leaves.
Wash and grate the carrots and mix with the rest of the chopped vegetables.
Heat a non-stick pan or cast-iron tawa. Lightly grease it with some oil.
Pour a ladleful of the fermented batter into the centre of the pan. Spread into a circle, but not too thin, as the uttapam should be slightly thick.
Sprinkle the chopped veggies on the batter and gently press them using a spatula.
Drizzle a few drops of oil on the sides of the uttapam and a little over the vegetables. Cook for about two to three minutes till the bottom turns golden brown.
Carefully flip the uttapam and cook for another minute on a medium flame till the vegetables are slightly roasted.
Once crispy, transfer the utappam to a plate and serve with nariyal ki chutney and sambar for a healthy breakfast.
1 While making the batter, make sure its consistency is on the thicker side. If the batter is too watery or runny, it will not be able to hold the vegetable toppings.
2 Unlike the other South Indian staples like dosas, don’t overspread the batter. Since uttapams are meant to be fluffy and thick, just spread the batter a little, and don’t try to cover the pan or tawa.
3 Always cook your uttapam on medium heat. The high flame can burn the base before the inside cooks, and a low heat can make it soggy.
4 Make sure you gently press the chopped and grated veggies into the batter. This will prevent the toppings from falling when you flip the uttapam.
5 If you’re located in a place with a low temperature, or making uttapam in the colder months, add salt after the fermentation, as it can delay the fermentation process.
Yes, you can use store-bought batter as well. However, for a preservative-free batter with fresh ingredients, it is recommended to make the batter from scratch.
To make uttapam without fermentation, you can use suji (semolina). You can make the batter with curd and get uttapam instantly, but the taste will vary slightly from the traditional recipe.
Uttapam is an impeccable breakfast or snack option for people watching their weight. Since it has low fat content, is rich in fibre and has complex carbohydrates, you’ll be full for a longer time. But ensure that you use minimal oil and portion control to manage your weight better.
If your uttapam is sticking to the pan, your tawa is either too hot or not hot enough. Another reason might be a worn-out coating of a non-stick pan or an unseasoned tawa. It is recommended that you rub a half-cut onion on the tawa before pouring the batter and minimise the chances of your uttapam from sticking.
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