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Masala Uttapam

Name: Masala Uttapam
Cuisine: Indian

Global • Eggetarian

250

kcal

Protein

44g

Carbs

Fat

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How to Make Masala Uttapam (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Masala Uttapam is a vibrant and wholesome Indian breakfast dish, cherished across the nation for its delicious taste and nourishing ingredients. Originating from South India, uttapam is often referred to as a 'South Indian pancake,' made from fermented rice and urad dal (split black gram) batter, known locally as 'dosa batter.' What sets Masala Uttapam apart is its colorful topping of finely chopped onions, tomatoes, green chilies, and fresh coriander, which adds both flavor and nutrients. This dish is celebrated for its crispy edges and soft, spongy center, making it a favorite at family breakfasts and festive brunches. Masala Uttapam is a popular choice in Indian homes, especially during festivals like Pongal and Navratri, when wholesome vegetarian food is preferred. Its roots in South Indian cuisine give it a unique identity, but today, it is enjoyed globally and adapted to local tastes, often featured in tiffin boxes and Sunday breakfast spreads. The natural fermentation of the batter not only enhances its flavor but also makes it easier to digest, offering a gut-friendly start to your day. With a combination of fresh vegetables and a protein-rich base, Masala Uttapam stands out as a comfort food that supports a healthy lifestyle.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 2 medium-sized uttapams per person)

2 cups Dosa batter (Fermented rice & urad dal batter)
1 medium Onion (finely chopped (pyaaz))
1 medium Tomato (finely chopped (tamatar))
1 Green chili (finely chopped (hari mirch)) - optional
2 tbsp Coriander leaves (finely chopped (dhaniya))
1 small Carrot (grated (gajar)) - optional
1/4 cup Capsicum (finely chopped (shimla mirch)) - optional
to taste Salt
1/4 tsp Black pepper (crushed (kali mirch)) - optional
2 tsp Oil (preferably cold-pressed or olive oil)

Instructions

1
Prepare all vegetables by washing and finely chopping onion, tomato, green chili, capsicum, coriander leaves, and grating carrot.
5 minutes
Keep veggies uniform for even cooking and better presentation.
2
Heat a non-stick tawa or cast iron griddle on medium flame. Grease lightly with a few drops of oil.
2 minutes
Use minimal oil for health. Ensure tawa is hot for crisp uttapam.
3
Pour a ladleful of dosa batter onto the center of the tawa and spread gently to form a thick circle (about 6 inches diameter).
2 minutes
Don’t spread too thin; uttapam should be thicker than dosa.
4
Immediately sprinkle chopped onions, tomatoes, carrots, capsicum, green chili, and coriander leaves evenly over the surface. Press lightly with a spatula.
3 minutes
Press vegetables gently so they adhere and cook well.

Why This Dish is Healthy

This Masala Uttapam recipe is health-conscious, using whole, fresh vegetables and fermented batter for better digestion. The inclusion of protein-rich urad dal and fiber-packed veggies supports weight management, sustains energy, and aids muscle recovery. Minimal oil and ample veggies make it ideal for weight loss and diabetes management, while the absence of processed ingredients ensures a clean, wholesome meal.

Masala Uttapam is a balanced vegetarian breakfast, providing a good mix of carbohydrates from rice, protein from urad dal, and dietary fiber from fresh vegetables. The fermentation process enhances B vitamins and supports gut health. Onions, tomatoes, and carrots add antioxidants like vitamin C and beta-carotene. Using minimal oil keeps the fat content low, making it suitable for calorie-conscious diets. Overall, the dish offers energy, essential minerals, and helps maintain fullness till lunchtime.

Pro Tips

💡Tip 1: Use a well-fermented batter for extra softness and flavor.
💡Tip 2: Always chop vegetables finely for faster cooking and even spread.
💡Tip 3: Cover the uttapam while cooking to ensure vegetables are cooked thoroughly.

Storage & Serving

Store leftover uttapam in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa for best taste. Avoid microwaving to maintain texture.

Best served: Breakfast or Lunch