Low Sodium Uttapam
Discover the perfect balance of health and flavor with this Low Sodium Uttapam, a delicious and nutritious South Indian savory pancake that’s easy to make and packed with colorful veggie toppings. This low-sodium twist on the traditional uttapam uses fermented idli rice and urad dal batter, combined with nutritious ingredients like grated carrots, tomatoes, onions, and optional green chilies for a burst of flavor and texture. Seasoned lightly with a salt substitute, this recipe maintains its heart-healthy focus without compromising on taste. Topped with the vibrant vegetable mixture and cooked to golden perfection in sesame oil, this uttapam is a satisfying and wholesome meal. Enjoy it with coconut chutney or tomato-onion chutney for a guilt-free, delicious breakfast, snack, or dinner! Perfect for those watching their sodium intake, it’s a must-try recipe for health-conscious foodies.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Idli rice (or parboiled rice, soaked for 4-6 hours)
- 0.25 cup Whole white urad dal (soaked for 4-6 hours)
- 0.5 teaspoon Fenugreek seeds (methi seeds)
- as needed Water
- 0.5 cup Carrot (finely grated)
- 0.5 cup Tomato (finely chopped)
- 0.5 cup Onion (finely chopped)
- 1 small Green chili (finely chopped, optional)
- 2 tablespoons Cilantro (finely chopped)
- to taste Salt substitute (optional, use as per package guidelines)
- 1 tablespoon Sesame oil (or neutral cooking oil for greasing)
Instructions
Thoroughly rinse the soaked idli rice and urad dal. Combine them with the fenugreek seeds and grind in a blender or wet grinder, adding water gradually, until you achieve a smooth, pourable batter.
Transfer the batter to a large bowl or container and let it ferment overnight or for 8-12 hours in a warm place until slightly bubbly and doubled in size.
Once fermented, gently stir the batter. If needed, adjust to the desired consistency with a little water. Add a small amount of salt substitute (if using) to the batter and mix well.
Prepare the topping mixture by combining grated carrot, chopped tomato, onion, green chili (if using), and cilantro in a bowl. Set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a few drops of sesame oil.
Spoon a ladleful of the batter onto the skillet and spread it gently into a small circle, about 6 inches in diameter and 1/4 inch thick.
Quickly sprinkle an even layer of the prepared vegetable mixture on top of the batter and press down lightly so the toppings stick.
Drizzle or spray a few drops of sesame oil around the edges and let the uttapam cook on medium heat for 2-3 minutes, or until the bottom turns golden brown.
Flip the uttapam carefully and cook for another 2-3 minutes on the other side until the vegetables are slightly charred and the uttapam is fully cooked.
Transfer the uttapam to a plate and repeat with the remaining batter and toppings.
Serve warm, with coconut chutney or tomato-onion chutney for a delicious, low sodium meal!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 13.1 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2065 mg | 44% | |
*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.
