There is nothing better than a hearty South Indian breakfast on a breezy morning. Aromatic curry leaves crackling with mustard seeds on a piping hot Uthappam – doesn’t it sound like a delightful meal already? Let’s take this deliciousness further by making a healthy base and adding in some healthy toppings!
Uthappam is a South Indian breakfast that is quick, easy and delicious. It is a thick dosa-like preparation cooked with a mixture of rice and lentils. Now of course, rice is extremely high in starch so, being the health-freak that I am, I gave a twist to the base by just making it out of moong dal without, of course, compromising on the authentic taste. Want to make it even more wholesome and nutritious? Let’s top it with mushrooms, corn and bell pepper. Here is how you can make this bundle of health and taste for your next breakfast.
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
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Ingredients
For Batter
- 250gm split Moong yellow Dal
Garnishing
- 100 gm Mushrooms, finely chopped
- 1 medium sized Onion, finely chopped
- 50 gm Corn, boiled
- ½ small sized Red Bell Pepper
- ½ small sized Yellow Bell Pepper
- 3-4 cloves Garlic, chopped
- 3-4 green chilies, chopped (optional)
- Handful of Coriander leaves, chopped
- 10-12 Curry leaves
- 1 tsp Mustard seeds
- 3-4 tsp oil
- Salt, as per taste
- Black Pepper, as per taste
Method
- 1)
- 2)
Drain and grind it to a smooth batter while adding only 2-3 tbsp of water.
- 3)
Add salt and black pepper to the batter
- 4)
In a pan add oil. Once it is hot add garlic. When the garlic turns brown add onion. Then when the onion is translucent add mushroom, bell pepper, corn, salt and black pepper. Sauté for 3-4 minutes. Once done add coriander leaves and green chilies. Let it cool down.
- 5)
Sprinkle oil on an iron tawa or a non-stick pan. Spread the batter with a ladle in a circular motion. Once it is half cooked, garnish it with the cooked vegetables. Press the vegetables slightly and sprinkle some oil on it.
- 6)
Cover the Uthappam with a lid and let it cook on a low flame.
- 7)
Once the Uthappam turns brown and crispy, flip it and let the other side cook until it turns brown and crispy.
- 8)
Serve it with coconut or green chutney.
Notes
While grinding, don’t add too much water as we want the batter to be thick to be able to make thick uthappams.
Chop all the vegetables very finely to get the best taste from the toppings.
