Tuesday, March 2, 2010

Tomato Onion Jalapeno Uthappam(Spicy Pancake)


Uthappam is a savory veggie stuffed pancake made with Parboiled rice and White lentil(De husked Urad

Dal). This is one of the popular breakfast item in Southern parts of India. Made with a perfect balance

of complex carbohydrate and protein and served with spicy vegetable chutneys, they not only fill you

up but also give you enough energy to kick start a nice day. This White lentil is a very good source of

cholesterol-lowering fiber and are of special benefit in managing blood-sugar disorders since their high

fiber content prevents blood sugar levels from rising rapidly after a meal. They are a good source of protein

without any fat in them. Parboiled rice is a nutritious type of rice, as it is partially cooked while still in the

husk. This form of cleaning and processing rice brings out multiple nutritional benefits that may make it

a good fit for your diet.

Even though the procedure looks little longer, it is very simple as simple as making a pancake but

a much healthier breakfast choice than having a sweet pancake drenched in maple syrup or honey.

Cooking Time - 20 mins

Preparation Time - 10 mins(Excluding the batter)

Serves – 4 (Makes around 12)


White Urad Dal(White Lentil) - 1 cup

Boiled Rice(Idli rice - This is not polished white rice and will be slightly brown in color) - 2 cups

Salt – 3 Tsp

Batter – 3 cups

Tomato – 2

Onion – 2

Jalapeno Pepper - 2

Oil - 12 tsp


1) Rinse and drain Urad dal till you get a clear water. Now soak in enough water for 2-3 hours.

2) Rinse and drain Idli rice and soak in enough water for 6 hours.

3) Using a stone grinder/blender grind the urad dal adding the soaked water little by little till

you get a smooth fluffy batter.

4) Now grind the rice into a fine paste adding water little by little.

5) Mix the Urad dal batter, Rice batter and Salt and mix them thoroughly.

6) Leave it over night for the batter to ferment nicely, on cold winter days switch on the oven

light and leave the batter inside the oven overnight. The heat from the light will make the

batter to ferment.

7) For the first 2-3 days after fermentation the batter can be used for making soft Idlis, after 2-3

days, the idli’s kind of turn hard. At this stage instead of making Idli use the batter to make a

nice tasting Uthappam. You can also use fresh batter, but since i use the same batter for making

Idli, Uthappam and Dosai i am sharing the same with you.

8) For making Uthappam, heat a iron griddle once hot take a ladle of batter and on the top spread

a place the tomato, onion and Jalapeno pieces and pour a tsp of oil around the batter.

9) Cover it and cook for 2-3 mins in medium heat and once once side is well cooked and the batter

on the top has changed color flip and now cook the other side without covering for a minute.

10) Once well cooked remove and serve with chutney of your choice. I served it with Tomato

Pickle/Thokku for which i will post the recipe later.


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