Low Sodium Mix Veg Uttapam

Delight in the wholesome goodness of this Low Sodium Mix Veg Uttapam—a flavorful South Indian delicacy reimagined for a heart-healthy diet. Crafted with a fermented blend of urad dal and parboiled rice, this savory pancake boasts a medley of colorful vegetables, including grated carrots, bell peppers, and juicy tomatoes, making it as nutritious as it is vibrant. Infused with the subtle tang of naturally fermented batter and enhanced with a salt substitute, this recipe offers a guilt-free indulgence packed with fiber, protein, and low-sodium appeal. Perfectly golden and slightly crisp on the edges, each uttapam is a canvas for fresh veggies and fragrant cilantro. Pair it with warm sambar or your favorite chutney for a delicious, low-sodium breakfast or snack that’s easy to make and satisfying for the whole family.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 cup Urad dal
• 1.5 cups Parboiled rice
• 0.5 teaspoon Fenugreek seeds
• 0.25 cup Grated carrots
• 0.25 cup Chopped tomatoes
• 0.25 cup Chopped onions
• 0.25 cup Chopped bell peppers
• 1 tablespoon Chopped green chilies
• 2 tablespoons Chopped cilantro
• 2 tablespoons Cooking oil
• 1 teaspoon Salt substitute
• 1.5 cups Water

Directions

Step 1

Rinse the urad dal and parboiled rice thoroughly under cold running water. Soak them separately in water for at least 4 hours. Add fenugreek seeds to the dal while soaking.

Step 2

Drain the soaked urad dal and fenugreek seeds, and grind them into a smooth paste using a blender. Gradually add about 3/4 cup of water as needed.

Step 3

Similarly, drain and grind the parboiled rice to a coarse texture. Combine both the lentil and rice batter in a large mixing bowl.

Step 4

Cover the batter and allow it to ferment overnight or until it doubles in size in a warm place (about 8-10 hours depending on the ambient temperature).

Step 5

Once fermented, stir the batter well. Add the salt substitute and mix thoroughly.

Step 6

Heat a non-stick skillet or tawa over medium heat and drizzle a few drops of oil.

Step 7

Pour a ladleful of batter onto the skillet, gently spreading it to about 1/4 inch thickness.

Step 8

Quickly sprinkle a portion of grated carrots, chopped tomatoes, onions, bell peppers, green chilies, and cilantro evenly over the surface.

Step 9

Drizzle a small amount of oil around the edges. Cover and cook for 2-3 minutes or until the edges are slightly golden and the vegetables are set.

Step 10

Flip the uttapam and cook the other side for an additional 1-2 minutes until cooked through.

Step 11

Remove from the skillet and repeat with the remaining batter and veggies.

Step 12

Serve hot with your favorite chutney or sambar.

Nutrition Facts

Serving size	(993.1g)

Amount per serving	% Daily Value*
Calories	1095.3

Total Fat 31.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 91.5mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 30.2g	0%
Total Sugars 7.1g
Protein 41.5g	0%

Vitamin D 0IU	0%
Calcium 245.4mg	0%
Iron 15.1mg	0%
Potassium 5491.2mg	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: 25.8%

Protein: 15.1%

Carbs: 59.1%