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Instant Rice Uttapam Recipe

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Instant Uttapam Recipe
Instant Uttapam Recipe from www.ruchiskitchen.com

Description

If you're a fan of South Indian cuisine, you've probably tried uttapam before. It's a savory pancake made with fermented rice and lentil batter, typically topped with vegetables like onions, tomatoes, and green chilies. However, making traditional uttapam can be time-consuming, as you need to soak and grind the ingredients beforehand. That's where this instant rice uttapam recipe comes in handy. With a few simple ingredients and minimal prep time, you can whip up a delicious breakfast or snack in no time.

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 cup instant rice flour
  • 1/4 cup all-purpose flour
  • 1/4 cup semolina
  • 1/2 cup yogurt
  • 1/2 cup water
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cumin seeds
  • 1/2 onion, chopped
  • 1/2 tomato, chopped
  • 1/2 green chili, chopped
  • 2 tbsp oil, for cooking
  • Coriander leaves, for garnish

Equipment

  • Non-stick pan or griddle
  • Spatula
  • Bowl
  • Whisk

Method

  1. In a bowl, mix together the rice flour, all-purpose flour, semolina, baking powder, salt, and cumin seeds.
  2. Add the yogurt and water to the dry ingredients and whisk until smooth. The batter should be thick but pourable.
  3. Let the batter rest for 10 minutes.
  4. Heat a non-stick pan or griddle over medium heat. Grease it with a few drops of oil.
  5. Pour a ladleful of batter onto the pan and spread it into a round shape using the back of the ladle.
  6. Sprinkle some chopped onions, tomatoes, and green chilies on top of the batter.
  7. Drizzle some oil around the edges of the uttapam and cook for 2-3 minutes, or until the bottom is golden brown.
  8. Flip the uttapam and cook for an additional 2 minutes, or until the other side is golden brown as well.
  9. Transfer the uttapam to a plate and garnish with coriander leaves.
  10. Repeat with the remaining batter and toppings until all the uttapams are cooked.

Notes

  • You can customize the toppings according to your preference. Some other options include grated carrots, bell peppers, and cheese.
  • If the batter is too thick, add a little more water to thin it out.
  • Make sure the pan is heated properly before pouring the batter, or the uttapam may stick.
  • Leftover uttapam can be stored in the fridge for up to 2 days and reheated in the microwave or on a pan.

Nutrition Info

  • Calories: 150
  • Protein: 4g
  • Carbohydrates: 25g
  • Fat: 4g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 300mg

Recipe Tips

  • To make the uttapam spicier, add more green chilies or sprinkle some red chili powder on top.
  • If you don't have instant rice flour, you can make it by grinding uncooked rice in a blender or food processor until it becomes a fine powder.
  • If you're vegan, you can substitute the yogurt with plant-based yogurt or coconut milk.
  • To make the uttapam more nutritious, you can add some grated zucchini or spinach to the batter.
  • Don't overcrowd the pan or griddle with too many uttapams at once, as it may affect the cooking time and texture.

Enjoy this instant rice uttapam recipe for a quick and easy South Indian breakfast or snack. It's perfect for those busy mornings when you don't have much time to spare, but still want something delicious and filling. Plus, it's a great way to use up any leftover vegetables in your fridge. Give it a try and let us know how it turns out!


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