Low Sodium Mix Veg Uttapam
Dive into the delightful world of South Indian cuisine with this Low Sodium Mix Veg Uttapam, a wholesome and heart-healthy twist on the traditional favorite. Made with a blended batter of protein-rich urad dal and parboiled rice, and infused with the mild nuttiness of fenugreek seeds, this recipe stands out as a nutritious, low-sodium option. Topped with vibrant, freshly-chopped vegetables like carrots, tomatoes, onions, and bell peppers, these uttapams are packed with flavor, color, and crunch. Perfectly fermented for a soft, airy texture, each uttapam is cooked to golden perfection on a skillet, creating a crispy base that pairs beautifully with sambar or chutney. Whether you're health-conscious or simply craving a delicious plant-based breakfast, this uttapam hits all the right notes.
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Recipe Information
Ingredients
- 0.5 cup Urad dal
- 1.5 cups Parboiled rice
- 0.5 teaspoon Fenugreek seeds
- 0.25 cup Grated carrots
- 0.25 cup Chopped tomatoes
- 0.25 cup Chopped onions
- 0.25 cup Chopped bell peppers
- 1 tablespoon Chopped green chilies
- 2 tablespoons Chopped cilantro
- 2 tablespoons Cooking oil
- 1 teaspoon Salt substitute
- 1.5 cups Water
Instructions
Rinse the urad dal and parboiled rice thoroughly under cold running water. Soak them separately in water for at least 4 hours. Add fenugreek seeds to the dal while soaking.
Drain the soaked urad dal and fenugreek seeds, and grind them into a smooth paste using a blender. Gradually add about 3/4 cup of water as needed.
Similarly, drain and grind the parboiled rice to a coarse texture. Combine both the lentil and rice batter in a large mixing bowl.
Cover the batter and allow it to ferment overnight or until it doubles in size in a warm place (about 8-10 hours depending on the ambient temperature).
Once fermented, stir the batter well. Add the salt substitute and mix thoroughly.
Heat a non-stick skillet or tawa over medium heat and drizzle a few drops of oil.
Pour a ladleful of batter onto the skillet, gently spreading it to about 1/4 inch thickness.
Quickly sprinkle a portion of grated carrots, chopped tomatoes, onions, bell peppers, green chilies, and cilantro evenly over the surface.
Drizzle a small amount of oil around the edges. Cover and cook for 2-3 minutes or until the edges are slightly golden and the vegetables are set.
Flip the uttapam and cook the other side for an additional 1-2 minutes until cooked through.
Remove from the skillet and repeat with the remaining batter and veggies.
Serve hot with your favorite chutney or sambar.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 7.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5491 mg | 117% | |
*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.
