Low Carb Mix Veg Uttapam
Transform your breakfast or snack game with this delightful **Low Carb Mix Veg Uttapam**, a nutritious twist on the classic South Indian dish. Perfect for those following a ketogenic or gluten-free diet, this recipe replaces traditional rice batter with a wholesome blend of cauliflower rice and almond flour, creating a light yet flavorful base. Topped with a vibrant medley of finely chopped vegetables such as onions, tomatoes, bell peppers, and carrots, and spiced with green chilies and cumin seeds, these uttapams are rich in vitamins and low in carbs. Quick and easy to prepare in just 40 minutes, each serving offers a crispy exterior and a soft, savory core. Pair this guilt-free delight with your favorite chutney or dip for a refreshing, wholesome meal packed with taste and health. Perfect for **low carb recipes**, **Indian breakfast ideas**, or **vegetarian keto recipes**, this dish is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups cauliflower rice
- 0.5 cup almond flour
- 0.5 cup yogurt
- 0.25 cup water
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup onion, finely chopped
- 0.5 cup tomato, finely chopped
- 0.5 cup bell pepper, finely chopped
- 0.5 cup carrot, grated
- 1 green chili, finely chopped
- 2 tablespoons coriander leaves, chopped
- 0.5 teaspoon cumin seeds
- 2 tablespoons oil
Instructions
In a mixing bowl, combine cauliflower rice and almond flour. Mix well.
Add yogurt and water to the bowl, stirring to form a batter with a medium consistency.
Stir in baking soda and salt, mix thoroughly, and let the batter rest for 5 minutes.
Prepare the vegetable topping by combining onion, tomato, bell pepper, carrot, green chili, and coriander leaves in another bowl. Mix well.
Heat a non-stick pan over medium heat and add a teaspoon of oil.
Pour a ladleful of batter onto the pan, spreading it into a thick, even circle.
Sprinkle a portion of the vegetable mixture evenly over the batter in the pan.
Sprinkle a pinch of cumin seeds over the vegetables.
Drizzle a little oil around the edges of the uttapam to help it cook evenly and achieve a crispy texture.
Cook for about 3-4 minutes, or until the base turns golden brown. Carefully flip the uttapam and cook the other side for another 3-4 minutes.
Repeat the process with the remaining batter and vegetable topping.
Serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 32.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 483 mg | 37% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
