Low Sodium Onion Uttapam

Savor the goodness of South Indian cuisine with this flavorful and heart-healthy Low Sodium Onion Uttapam! This traditional savory pancake is crafted from a naturally fermented batter of idli rice and split urad dal, enhanced with the subtle nuttiness of fenugreek seeds. Finely chopped onions, green chili, fresh coriander, and grated ginger lend vibrant flavors and textures without the need for added salt, making it perfect for anyone seeking a low-sodium alternative. Each uttapam crisps up beautifully on the outside while staying soft and fluffy inside, thanks to the fermentation process that also gives it a delightful tang. Enjoy it piping hot with your favorite low-sodium chutney or sambar for a wholesome, satisfying meal. Whether for breakfast, lunch, or dinner, this recipe offers a delicious way to embrace mindful eating without compromising on taste.

Nutriscore Rating: 76/100

Prep Time:560 mins

Cook Time:20 mins

Total Time:580 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Split urad dal (black gram lentils, skinless)
• 0.5 teaspoon Fenugreek seeds
• 1 cup Onions, finely chopped
• 1 unit Green chili, finely chopped
• 2 tablespoons Coriander leaves, finely chopped
• 1 teaspoon Ginger, grated
• 1 cup Water
• 2 tablespoons Oil (such as vegetable or canola oil)
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

Wash the idli rice and split urad dal thoroughly under running water until the water runs clear.

Step 2

Soak the rice, urad dal, and fenugreek seeds in separate bowls for at least 4 hours or overnight.

Step 3

Drain the soaked ingredients and grind the rice to a smooth paste with a bit of water in a blender. Set aside.

Step 4

Grind the urad dal and fenugreek seeds to a smooth and frothy batter using a little water.

Step 5

Combine both batter mixtures in a large bowl. Mix well, cover, and allow it to ferment overnight or for 8 hours in a warm place.

Step 6

Once fermented, the batter should have risen and be slightly bubbly. Stir the batter gently.

Step 7

Mix finely chopped onions, green chili, coriander leaves, and grated ginger in another bowl.

Step 8

Add the vegetable mixture to the fermented batter and sprinkle black pepper. Stir gently to combine.

Step 9

Heat a non-stick pan over medium heat and drizzle a small amount of oil.

Step 10

Pour a ladle of batter onto the pan, spreading gently to form a thick pancake.

Step 11

Cook on one side for about 2-3 minutes or until bubbles appear on the surface and the edges start to lift.

Step 12

Drizzle a little oil around the edges, flip the uttapam, and cook for another 2-3 minutes until the other side is golden brown.

Step 13

Repeat with the remaining batter, adding oil to the pan as needed.

Step 14

Serve hot with low-sodium chutney or sambar. Enjoy your Low Sodium Onion Uttapam!

Nutrition Facts

Serving size	(685.4g)

Amount per serving	% Daily Value*
Calories	747.4

Total Fat 29.8g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 36.8mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 13.8g	0%
Total Sugars 7.1g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 148.3mg	0%
Iron 5.4mg	0%
Potassium 844.8mg	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: 35.3%

Protein: 10.8%

Carbs: 53.9%