Low Fat Uttapam

Elevate your breakfast or brunch game with this nutritious and flavorful Low Fat Uttapam recipe, a healthy twist on the traditional South Indian delicacy. Made with a fermented batter of urad dal, idli rice, and fenugreek seeds, this light and airy dish is topped with a vibrant mix of finely chopped onions, tomatoes, green chilies, fresh coriander, and grated carrots. By using a nonstick cooking spray instead of oil, this uttapam is perfect for those seeking a low-fat yet satisfying meal. Its crisp edges and soft center pair beautifully with tangy chutney or comforting sambar, making it an ideal option for a wholesome breakfast, lunch, or snack. Whether you're looking to enjoy a South Indian classic in a healthier way or simply exploring vegetarian recipes, this Low Fat Uttapam promises flavor without compromise.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 0.5 cup Urad dal (split black gram)
• 1.5 cups Idli rice
• 0.5 teaspoons Methi (fenugreek) seeds
• 1 teaspoons Salt
• 2 cups Water
• 1 medium, finely chopped Onion
• 1 medium, finely chopped Tomato
• 1 finely chopped Green chili
• 2 tablespoons, finely chopped Coriander leaves
• 0.5 cup Grated carrots
• 0 as needed Nonstick cooking spray

Directions

Step 1

Rinse the urad dal and idli rice thoroughly under running water until the water runs clear. Soak them separately in enough water for 6 hours or overnight.

Step 2

Add the fenugreek seeds to the urad dal while soaking.

Step 3

Drain the water and grind the urad dal and fenugreek seeds into a smooth batter using a blender, adding water as needed.

Step 4

Grind the soaked idli rice into a slightly coarse batter with water.

Step 5

Combine both batters in a large bowl, add salt, and mix well. Leave the batter to ferment at room temperature for 8-12 hours or until it doubles in volume. Fermentation time may vary depending on the weather.

Step 6

Once fermented, stir the batter gently. Add a small amount of water if needed to get a thick pouring consistency.

Step 7

Prepare the toppings by mixing chopped onions, tomatoes, green chilies, coriander leaves, and grated carrots in a bowl.

Step 8

Heat a non-stick griddle or tawa over medium heat. Spray a small amount of nonstick cooking spray.

Step 9

Pour a ladleful of batter onto the griddle and gently spread it into a thick pancake (about 6 inches in diameter).

Step 10

Sprinkle the mixed vegetable topping evenly over the uttapam while the batter is still wet.

Step 11

Press the toppings gently using a spatula so they stick to the batter.

Step 12

Cook on medium heat for 2-3 minutes until the bottom turns golden brown. Flip gently and cook the other side for 1-2 minutes.

Step 13

Remove the uttapam from the griddle and repeat the process with the remaining batter.

Step 14

Serve hot with chutney or sambar for a wholesome, low-fat meal.

Nutrition Facts

Serving size	(1238.3g)

Amount per serving	% Daily Value*
Calories	880.1

Total Fat 3.5g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3643.9mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 26.3g	0%
Total Sugars 20.9g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 276.2mg	0%
Iron 10.5mg	0%
Potassium 1785.8mg	0%

*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.

Source of Calories

Fat: 3.5%

Protein: 17.1%

Carbs: 79.4%