Flat Rice Bread from Southern India: Uttapam Recipe

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Flat Rice Bread from Southern India: Uttapam
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Ingredients
26
Count
Nutrition
297
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
  2. Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
  3. Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
  4. Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
  5. Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
  6. Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
  7. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
  8. Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
  9. Sambhar (South Indian Lentil Curry):.
  10. Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
  11. Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
  12. Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
  13. When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
  14. Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296.77 Kcal (1243 kJ)
Calories from fat 108.29 Kcal
% Daily Value*
Total Fat 12.03g 19%
Sodium 87.19mg 4%
Potassium 566.41mg 12%
Total Carbs 39.62g 13%
Sugars 6.06g 24%
Dietary Fiber 12.06g 48%
Protein 10.42g 21%
Vitamin C 46.1mg 77%
Iron 15mg 84%
Calcium 42.6mg 4%
Amount Per 100 g
Calories 175.1 Kcal (733 kJ)
Calories from fat 63.9 Kcal
% Daily Value*
Total Fat 7.1g 19%
Sodium 51.45mg 4%
Potassium 334.2mg 12%
Total Carbs 23.38g 13%
Sugars 3.57g 24%
Dietary Fiber 7.12g 48%
Protein 6.15g 21%
Vitamin C 27.2mg 77%
Iron 8.9mg 84%
Calcium 25.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

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