Sugar-Free Uttapam
Discover the wholesome goodness of Sugar-Free Uttapam, a delightful South Indian dish that's perfect for a healthy breakfast or a light meal. Made with naturally fermented batter of idli rice and urad dal, this fluffy pancake-style recipe is packed with vibrant toppings like fresh onions, juicy tomatoes, grated carrots, and aromatic cilantro. With no added sugar and the option to include green chili for a spicy kick, this gluten-free recipe is ideal for those seeking guilt-free deliciousness. Cooked to golden perfection in oil or ghee, Sugar-Free Uttapam pairs beautifully with coconut chutney, tangy tomato chutney, or comforting sambhar for a nutritious and flavorful experience. Whether you're indulging in a traditional South Indian breakfast or exploring healthier culinary options, this easy-to-make recipe is sure to please!
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Recipe Information
Ingredients
- 1 cup Idli rice (parboiled rice)
- 0.25 cup Urad dal (split black gram lentils)
- 0.5 teaspoon Fenugreek seeds
- 0.75 teaspoon Salt
- 1.5 cups Water
- 0.5 cup Onion, finely chopped
- 0.5 cup Tomato, finely chopped
- 0.25 cup Carrot, grated
- 1 unit Green chili, finely chopped (optional)
- 0.25 cup Cilantro (coriander leaves), finely chopped
- 2 tablespoons Vegetable oil or ghee
Instructions
Thoroughly rinse the idli rice and urad dal separately under running water, then soak them in water for 4-6 hours. Add the fenugreek seeds to the urad dal while soaking.
After soaking, drain the water and grind the idli rice to a slightly grainy consistency. Grind the urad dal and fenugreek seeds together into a smooth, fluffy batter, adding water as required.
Combine the ground rice and urad dal batters in a large mixing bowl. Add 0.75 teaspoons of salt and mix them well. Cover the bowl and let the batter ferment in a warm place overnight or for 8-10 hours until it rises and becomes airy.
Once the batter is fermented, gently stir it. Thin the batter slightly by adding a little water if needed; it should have a thick but pourable consistency.
Heat a non-stick or cast-iron skillet over medium heat. Lightly grease the skillet with vegetable oil or ghee.
Pour a ladle of batter onto the skillet and spread it gently in a circular motion until it forms a small, thick pancake.
Top the uttapam immediately with chopped onions, tomatoes, grated carrots, green chili (optional), and cilantro. Gently press the toppings onto the batter using a spatula.
Drizzle a few drops of oil or ghee around the edges of the uttapam and on the surface. Let it cook for 2-3 minutes on medium heat until the bottom turns golden brown.
Carefully flip the uttapam and cook the other side for another 1-2 minutes until the toppings are slightly cooked and the uttapam is fully done.
Remove from the skillet and serve hot. Repeat the process with the remaining batter.
Serve the sugar-free uttapam with coconut chutney, tomato chutney, or sambhar for a complete meal.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1374 mg | 29% | |
*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.
