Are you scared of the long fermentation process of making Idli / Dosa Batter and yet love homemade South Indian Food? This recipe of Instant Uttapam avoids the fermentation process and makes use of Khichdi Daal with Rice instead of the classic Urad dal Rice combination.
Uttapam is a South Indian pancake made using rice and Lentil commonly had as breakfast Instant Uttapam Recipe involves using rice and lentils paste that were soaked in the same ratio for a few hours and this recipe skips the long fermentation process. In this Uttapam, I have replaced urad dal with Green Khichdi Dal (Split Green Dal) and normal rice. This process suits people with a busy week and helps you gather the recipe sooner than the classic Uttapam.
The Instant Uttapam made using this recipe is a bit crispy and not tender and tastes delicious. Though I love the classic uttapam and I don’t mind fermentation of rice and dal as In India we have peak summers and fermenting the batter is super easy. It’s in winter that I save time by using this recipe. This recipe also happened by chance as I couldn’t make Khichdi as planned before soaking the lentil and rice together.
The ingredients for this Uttapam recipe are easily available in your pantry: Green Split Lentils, Rice, green chilies, oil, or ghee for making them.
One may feel free to add raw vegetables to make a Vegetable Uttapam: carrot, onion, tomato, grated ginger, green beans.
What to team this Uttapam with?
Variations in this Uttapam
- Suji Uttapam: or Rava Uttapam is also an Instant Uttapam made using Sooji / Rava / Semolina. It involves soaking of sooji for about half an hr and you can add veggies and spices and make it instantly.
- Oats Uttapam: You may grind rolled oats and add vegetables of your choice to make a smooth batter like normal uttapam batter.
- Ragi Uttapam: This Uttapam is really promising and though I didn’t post it on the blog yet but had tried several times Ragi flour batter mixed with veggies. It’s
Is Uttapam Good for Health?
This Uttapam is rich in protein and carbs and is absolutely gluten-free. It can keep you full for longer and a breakfast plate comprising of two medium Uttapams will assure that no fake hunger pangs can lead you to the kitchen pantry. This cholesterol-free Uttapam is a better choice than processed foods.
Here, I took it as a challenge not to waste my grains that were soaked and I couldn’t use them. After grinding them in a paste, I added green chilies, onion, Lemon juice, salt, and spices.
Spread it on a hot Tawa and make a thin or thick one as it suits you. You can make them thick like pancakes or thin as savory crepes.
Remember to share your experience with me!!
Yes, the batter is the same. The thick batter is used for Uttapam and the thin is used for dosa.
A typical Uttapam made with vegetables has calories of around 100. If Desi Ghee is used, calories would be around 140 calories. Suji Uttapam would have calories around 120.
This Uttapam is made suing ghee and is not vegan. To make it vegan, you may use any vegan oil. Coconut oil would work great!
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Instant Uttapam Recipe with Green Split Lentils and Rice | healthy Gluten Free Veg recipes
- 1/2 cup Green Moong Split Lentil Khichdi daal
- 1/2 cup rice I have used Basmati rice
- 1 large onion chopped small
- 1 small green chilli minced
- 1 tablespoon oil for frying
- 1.5 tsp Red Chilly can reduce it for less spicy
- 1/2 cup water
- salt as per taste
- Take Rice and Moong Khichdi dal together in a bowl and wash them thoroughly. Soak them for at least 10 hours or overnight. In peak summers, one may soak them for 4-5 hours. Remove the water and wash again. The one in pic you see is the soaked one.
- Transfer the rice dal mixture to blender and make a thick paste. It tales 4-5 min of grinding.
- The smooth paste is perfect if its grainy as it makes crispy uttapam. You may grind further as per your liking. You may keep this mixture for about an hour.
- Add onions, green chilly, salt, red chilly , lemon juice and garm masala. Mix it well and if its very thick, you may add water. I have used a slightly thick consistency. You may make a thinner one by adding more water.
- Take two ladles and spread it on hot tawa.
- Cover it with lid for easy cooking.
- Flip it to cook from the other side.
- This is the perfect look and shape.
- The scrumptious Uttapam are ready!! Serve with your choice of chutney! Enjoy!!
- You may use any vegan oil other than Desi Ghee, though if you trust me they taste best with Ghee.
- Remember to place batter on Hot Tawa and not cold or else it would stick to Tawa. I have used Iron Tawa and they turned out absolutely great.
- Use a raw onion to clean Tawa in between two uttapams. Add little oil so that Tawa is not dry.
- Simmer the flame so that it's not raw. You may cover Uttapam with lid to use less oil and have a properly cooked one.
|Serving size: 1|
|Amount per serving|
|% Daily Value*|
|Total Fat 4.8g||6%|
|Saturated Fat 0.6g||3%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1.4g||5%|
|Total Sugars 1.4g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|