Low Sodium Onion Uttapam
Create a delicious and heart-healthy twist on a South Indian classic with this Low Sodium Onion Uttapam recipe. This wholesome dish features a naturally fermented batter made from idli rice, split urad dal, and fenugreek seeds, offering a soft and airy texture without relying on excessive sodium. Topped with a vibrant mix of finely chopped onions, green chilies, coriander leaves, and grated ginger, each uttapam bursts with fresh, aromatic flavors that pair beautifully with the gentle kick of black pepper. Perfectly golden and crispy on the outside yet tender within, this savory pancake is ideal for breakfast, brunch, or a light dinner. Serve it with a low-sodium chutney or sambar for a satisfying meal that's as nutritious as it is delicious. Keywords: low sodium uttapam, onion uttapam recipe, healthy South Indian pancakes, low salt breakfast recipe.
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Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Split urad dal (black gram lentils, skinless)
- 0.5 teaspoon Fenugreek seeds
- 1 cup Onions, finely chopped
- 1 unit Green chili, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 1 teaspoon Ginger, grated
- 1 cup Water
- 2 tablespoons Oil (such as vegetable or canola oil)
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Wash the idli rice and split urad dal thoroughly under running water until the water runs clear.
Soak the rice, urad dal, and fenugreek seeds in separate bowls for at least 4 hours or overnight.
Drain the soaked ingredients and grind the rice to a smooth paste with a bit of water in a blender. Set aside.
Grind the urad dal and fenugreek seeds to a smooth and frothy batter using a little water.
Combine both batter mixtures in a large bowl. Mix well, cover, and allow it to ferment overnight or for 8 hours in a warm place.
Once fermented, the batter should have risen and be slightly bubbly. Stir the batter gently.
Mix finely chopped onions, green chili, coriander leaves, and grated ginger in another bowl.
Add the vegetable mixture to the fermented batter and sprinkle black pepper. Stir gently to combine.
Heat a non-stick pan over medium heat and drizzle a small amount of oil.
Pour a ladle of batter onto the pan, spreading gently to form a thick pancake.
Cook on one side for about 2-3 minutes or until bubbles appear on the surface and the edges start to lift.
Drizzle a little oil around the edges, flip the uttapam, and cook for another 2-3 minutes until the other side is golden brown.
Repeat with the remaining batter, adding oil to the pan as needed.
Serve hot with low-sodium chutney or sambar. Enjoy your Low Sodium Onion Uttapam!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 7.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 845 mg | 18% | |
*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.
