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Uttapam
Servings: 8
Calories: 434kcal
Equipment
Ingredients
- 4 cups Idli Batter
- ¼ cup water
- 1 teaspoon kosher salt
- Toppings:
- 1 medium red onion finely diced
- 2 tomatoes finely diced
- 2 to 4 green chilies finely diced
- ½ cup cilantro finely chopped
- ¼ cup ghee use oil as a vegan substitue
Instructions
- Add salt & water to the idli batter to make pancake-batter-like consistency. Heat a non stick pan on medium heat and apply a little bit of ghee or oil.
- Spread about 2 ladle full of batter (about ½ cup) to form a 6 inch pancake. You can make the pancake thick or thin. Then spread 1 tablespoon of onion, tomato, ¼ teaspoon green chili and ½ tablespoon of cilantro on the uttapam. You will start seeing air bubbles form in the middle and the sides will start to turn golden brown. The top batter will also start to look dry/cooked.
- Carefully pickup the uttapam, going in from the sides and reaching the middle with a thin silicone spatula and flip it over. Allow the top side to cook for 1 to 2 minutes as the onions start to caramelize. Take the uttapam out and serve with the topping side up with coconut chutney or cilantro mint chutney and sambar. Repeat with the remaining batter.
Video
Notes
Bite-Sized Uttapam to serve as a snack, appetizer, movie night, or game night snack:
To make bite-sized uttapam, fill the batter in the reusable mustard or ketchup squeeze bottle and make small 1-inch round uttapam on the pan. Add the toppings and gently flip them with a small spoon or silicone spatula. Press them gently and allow them to cook for a minute. Serve with coconut chutney, cilantro mint chutney, or give it a fancy twist by serving it with my famous makhani sauce
Nutrition
Calories: 434kcal | Carbohydrates: 80g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 631mg | Potassium: 155mg | Fiber: 7g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 3mg
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