Uttapam is a well know South Indian breakfast dish which belongs to the dosa family. Generally most of the dosa’s are thin and crispy however; uttapam is thick and soft similar to pancakes. The batter for preparing any kind of dosa is the same however; the cooking process is different for different kinds of dosas. Uttapam is generally topped with vegetables like onions, tomatos and carrots and served with coconut chutney and sambhar. The batter for regular uttapam is prepared using 1 cup of urad daal and 3 cups of idli rice, however; in this recipe I have used red rice, quinoa, yellow moog daal and red poha to prepare the batter. This is slightly different than traditional uttapam and gives a different taste and texture to it. You can add your favorite veggies and the healthy uttapam is a perfect breakfast and after school snacks for kids.
- 1 cup Idli rice
- 1/2 cup Red rice
- 1/2 cup Dry roasted quinoa
- 3/4 cup Yellow moog daal
- 3/4 cup Red poha
- 1-1/2 tsp Cumin Seeds
- 1 tsp Fenugreek seeds
- Salt
- Some oil for making uttapam
- 1/2 cup Green zucchini fine chopped
- 1/2 cup Green & red bell peppers both fine chopped
- 1/2 cup Red onion fine chopped
- 1/2 cup Coriander leaves fine chopped
- 1/2 cup Carrot fine chopped
- 1 Semi ripe avocado fine chopped
- 2 tsp Chili powder
- 1 clove Garlic
- 2 tsp lemon juice
- Salt
- Dry roast quinoa at medium heat till slightly golden color. Clean roasted quinoa along with idli rice, red rice, cumin seeds, methi seeds and yellow moong daal using water for 2-3 times. Soak it in to enough water for 5-6 hrs or overnight. After soaking overnight, add cleaned red poha or normal poha in to it.
- Grind it nicely along with water to make a batter. The batter should be of semi thick consistency, add more water if needed. Add salt and mix well.
- Cover it and keep it in warm place or lighted oven for overnight for fermenting.
- Chop all the veggies in small pieces, also cut the avocado and season it with lemon juice, salt and one clove of grated garlic. Mix and keep it aside.
- Mix fermented batter very lightly, don't over mix batter. Heat non-stick pan at medium heat. Sprinkle some oil on it. Once its hot enough, pour 1 ladle of batter in center and spread lightly in cycle. The uttapam should be thick like a pan cake.
- Top with veggies as per your taste, sprinkle some chili powder and little salt on it. Bring the temperature at low to medium heat. Sprinkle some oil on it and cover it to get cooked for about 2-3 minutes.
- Once the bottom of the uttapam gets golden color and it gets dried up at top, flip it to other side and cook another one minute.
- Once its done, keep it in plate.
- Make as many you need and serve it hot.
- Yummy and healthy uttapams are ready for breakfast.
- Enjoy it with hot sambhar and coconut or peanut chutney. Perfect for after school snacks for kids.
- Fermented batter can be store in airtight container for a week in refrigerator.
- Before making uttapam from refrigerated batter, take it out bring it to room temperature.
- If batter is not fermented well, add 1/2 tsp baking soda and lemon juice in to batter and mix it well in to as much batter you plan to cook.