Low Fat Uttapam
Delight in the flavors of South India with this wholesome and guilt-free Low Fat Uttapam recipe! Made with fermented urad dal and idli rice batter, this nutritious dish is topped with a vibrant mix of healthy vegetables like onions, tomatoes, grated carrots, and fresh coriander leaves. The uniqueness of this recipe lies in its nonstick cooking technique using minimal oil, making it perfect for those mindful of fat intake. Fluffy yet crisp, these savory rice pancakes are rich in protein, low in fat, and bursting with fresh, aromatic flavors. Quick to prepare once the batter is fermented, this recipe is ideal for breakfast or brunch and pairs beautifully with chutney or sambar for a complete meal. Perfect for health-conscious food lovers seeking a traditional twist!
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Recipe Information
Ingredients
- 0.5 cup Urad dal (split black gram)
- 1.5 cups Idli rice
- 0.5 teaspoons Methi (fenugreek) seeds
- 1 teaspoons Salt
- 2 cups Water
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 finely chopped Green chili
- 2 tablespoons, finely chopped Coriander leaves
- 0.5 cup Grated carrots
- as needed Nonstick cooking spray
Instructions
Rinse the urad dal and idli rice thoroughly under running water until the water runs clear. Soak them separately in enough water for 6 hours or overnight.
Add the fenugreek seeds to the urad dal while soaking.
Drain the water and grind the urad dal and fenugreek seeds into a smooth batter using a blender, adding water as needed.
Grind the soaked idli rice into a slightly coarse batter with water.
Combine both batters in a large bowl, add salt, and mix well. Leave the batter to ferment at room temperature for 8-12 hours or until it doubles in volume. Fermentation time may vary depending on the weather.
Once fermented, stir the batter gently. Add a small amount of water if needed to get a thick pouring consistency.
Prepare the toppings by mixing chopped onions, tomatoes, green chilies, coriander leaves, and grated carrots in a bowl.
Heat a non-stick griddle or tawa over medium heat. Spray a small amount of nonstick cooking spray.
Pour a ladleful of batter onto the griddle and gently spread it into a thick pancake (about 6 inches in diameter).
Sprinkle the mixed vegetable topping evenly over the uttapam while the batter is still wet.
Press the toppings gently using a spatula so they stick to the batter.
Cook on medium heat for 2-3 minutes until the bottom turns golden brown. Flip gently and cook the other side for 1-2 minutes.
Remove the uttapam from the griddle and repeat the process with the remaining batter.
Serve hot with chutney or sambar for a wholesome, low-fat meal.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 20.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1786 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.
