Utappam is very nutritious breakfast with lots of veggies. It is a fermented food which makes it more healthy as a breakfast for the whole family.
Ingredients
2 cups whole grain brown rice
1 cup urad dal (black gram lentils)
1 tsp fenugreek seeds
1/2 cup sour yogurt (optional)
Your choice of vegetables and herbs.
Here is the list I used.
Grated carrots
Finely chopped onions, bell peppers and tomatoes.
Finely chopped green chilies,curry leaves,cilantro,grated coconut and sweet peas.
Some oil for shallow fry.
Salt to taste.
2 cups whole grain brown rice
1 cup urad dal (black gram lentils)
1 tsp fenugreek seeds
1/2 cup sour yogurt (optional)
Your choice of vegetables and herbs.
Here is the list I used.
Grated carrots
Finely chopped onions, bell peppers and tomatoes.
Finely chopped green chilies,curry leaves,cilantro,grated coconut and sweet peas.
Some oil for shallow fry.
Salt to taste.
Preparation
Take urad dal, rice and fenugreek seeds into a vessel and wash them thoroughly. Then add some water. Let them soak overnight or at least 4-5 hours. Take this soaked dal and rice along with fenugreek seeds into the blender or mixer/grinder and grind it into a smooth batter. You can add salt and some water while grinding. Transfer this into a container. I also added some yogurt while grinding but it is optional. It helps the batter to ferment faster. Place this container in a warm place with lid. Let it ferment overnight or at least 6-7 hours. Keep a large plate or bowl under this vessel in case the batter spills because of fermentation.
Wash and cut the vegetables finely. Carrot can be grated or cut into small pieces.
Chop all the herbs and green chilli finely.
You may take frozen coconut or grate the fresh coconut.
Take urad dal, rice and fenugreek seeds into a vessel and wash them thoroughly. Then add some water. Let them soak overnight or at least 4-5 hours. Take this soaked dal and rice along with fenugreek seeds into the blender or mixer/grinder and grind it into a smooth batter. You can add salt and some water while grinding. Transfer this into a container. I also added some yogurt while grinding but it is optional. It helps the batter to ferment faster. Place this container in a warm place with lid. Let it ferment overnight or at least 6-7 hours. Keep a large plate or bowl under this vessel in case the batter spills because of fermentation.
Wash and cut the vegetables finely. Carrot can be grated or cut into small pieces.
Chop all the herbs and green chilli finely.
You may take frozen coconut or grate the fresh coconut.
Procedur
Add all the cut vegetables in the fermented batter. You may adjust the salt at this point.
Frying Utappam
Place a cast iron or regular iron pan on high heat. Apply some oil on the surface of the pan. When the pan is hot, pour a ladleful of batter on the hot pan and spread it like a pan cake. You can't make it too big anyway because of all the vegetables. Just spread it into a right size. Bring down the flame into medium. Sprinkle some oil or ghee around the utappam and on the surface. Cover it and let it cook for one or two minutes until the bottom gets golden brown. Then flip to the other side and sprinkle some oil. Cook on this side also without covering this time. When both sides are golden brown, transfer the utappam into a plate. Continue with the remaining batter. Left over batter can be refrigerated for 4-5 days. Serve it hot with your favorite chutney.
Try this recipe and enjoy. Please don't forget to share it with your family and friends.
Add all the cut vegetables in the fermented batter. You may adjust the salt at this point.
Frying Utappam
Place a cast iron or regular iron pan on high heat. Apply some oil on the surface of the pan. When the pan is hot, pour a ladleful of batter on the hot pan and spread it like a pan cake. You can't make it too big anyway because of all the vegetables. Just spread it into a right size. Bring down the flame into medium. Sprinkle some oil or ghee around the utappam and on the surface. Cover it and let it cook for one or two minutes until the bottom gets golden brown. Then flip to the other side and sprinkle some oil. Cook on this side also without covering this time. When both sides are golden brown, transfer the utappam into a plate. Continue with the remaining batter. Left over batter can be refrigerated for 4-5 days. Serve it hot with your favorite chutney.
Try this recipe and enjoy. Please don't forget to share it with your family and friends.
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